In the kitchen with Kim: Grandma’s Pumpkin Pie Squares

By Kim Gehling November 22, 2025

When Kim came across her grandma’s recipe for this holiday dessert, she knew she had to give it a try. [Photos by Kim Gehling]

When I came across my grandma’s handwritten recipe for Pumpkin Pie Squares, I knew it was one to try. Once I made it, I remembered having this dessert at her house during the holidays. I baked it using her old pan to make it feel familiar in the best way.

Thanksgiving at my grandma’s house was always relaxed and full of good food. After dinner we would pull out the Black Friday ads and look through them together, imagining what we might buy for Christmas. This recipe brings back those memories and reminds me of the easy, cozy holiday traditions we shared.

Grandma’s Pumpkin Pie Squares are perfect for anyone wanting the flavor of pumpkin pie with a little something extra. The recipe is wonderfully simple, but the three layers create a dessert that tastes more complex than the effort required. The crust is sweeter than a traditional pie crust and has a hearty texture from the oats. It bakes into a firm, flavorful base that supports the creamy pumpkin layer without becoming soggy.

The filling tastes like traditional pumpkin pie, but the spice combination is more balanced. The cinnamon, ginger and cloves work together to create a warm flavor that works perfectly for the season.

Then comes the final layer, which is what really makes this dessert shine. The brown sugar, pecans and butter melt into a topping that adds depth and sweetness. It reminds me of pecan pie, and when paired with pumpkin it becomes a perfect combination.

Grandma’s Pumpkin Squares baked in her old pan made the dessert feel familiar.

If you are looking for a new dessert to add to your Thanksgiving table, this one might just become a family favorite.

From our kitchen to yours — enjoy!

Grandma’s Pumpkin Pie Squares

Serves 12

1 c. flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine, melted

Combine these. Mix until crumbly. Press into an ungreased 13”x9”x2” pan. Bake at 350 degrees for 15 minutes.

1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Combine these and blend well. Pour into the crust. Bake at 350 degrees for 20 minutes.

1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 T. butter or margarine, melted

Combine and sprinkle over pumpkin filling. Return to the oven and bake for 20 minutes.