If you’re looking for the perfect fall dessert, look no further than these pumpkin squares with graham cracker crust. This recipe is the perfect combination of sweet and spicy, with a crunchy crust that perfectly complements the smooth pumpkin filling. Plus, it’s easy to make and perfect for serving to a crowd.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom of prepared pan.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour mixture over crust.
- Bake for 35-40 minutes or until set. Let cool completely before cutting into squares.
Nutritional Information
Per serving (1 square): 256 calories, 13g fat, 28g carbohydrates, 5g protein, 256mg sodium, 1g fiber.
Cooking Time
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Total time: 50 minutes
Equipment
- 9-inch square baking pan
- Bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions
These pumpkin squares are delicious on their own or topped with whipped cream. Serve them as a dessert after a fall dinner party or bring them to a potluck or Thanksgiving dinner.
Variations
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Add 1/2 cup chopped pecans or walnuts to the crust for extra crunch.
- Top with cream cheese frosting instead of whipped cream for a more decadent treat.
Substitutions
- Use light brown sugar instead of white sugar for a richer flavor.
- Replace the ground ginger, nutmeg, and cinnamon with 2 teaspoons of pumpkin pie spice.
- Use evaporated milk instead of sweetened condensed milk for a less sweet filling.
Storage
Store leftover pumpkin squares in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure to let the pumpkin squares cool completely before cutting into squares to prevent them from falling apart.
- If you don’t have a food processor, you can crush the graham crackers by putting them in a plastic bag and using a rolling pin.
- For a smoother filling, blend the pumpkin puree, sweetened condensed milk, and eggs in a blender or food processor before whisking in the spices.
Notes
This recipe makes 16 squares.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. You’ll need about 2 cups of mashed pumpkin.
Can I freeze these pumpkin squares?
Yes, you can freeze these pumpkin squares. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. They’ll keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before serving.
Personal Thoughts
These pumpkin squares with graham cracker crust are one of my favorite fall treats. They’re easy to make and always a hit with my family and friends. I love how the spices in the filling complement the crunchy crust, and they’re perfect topped with whipped cream. I hope you’ll give this recipe a try and enjoy it as much as I do!