These pumpkin pie squares are a wonderful alternative to traditional pumpkin pie. A buttery graham cracker crust is topped with a creamy and spiced pumpkin filling, making it the perfect fall dessert. With just a few simple ingredients and a little bit of time, you can enjoy these delicious squares that will impress your family and friends. Serve them chilled with a dollop of whipped cream for a truly indulgent treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- Whipped cream, for serving (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until well combined.
- Pour the pumpkin mixture over the crust in the baking dish.
- Bake for 30-35 minutes, or until the filling is set and the edges are golden brown.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours, or until chilled.
- Cut into squares and serve chilled. Top with whipped cream, if desired.
