Pumpkin and walnut squares

    1 hour 15 min

    These are the perfect dessert for any time of the day. An oat base is topped with a spiced pumpkin custard and walnuts. Serve with whipped cream, if desired.

    79 people made this

    Makes: 24 squares

    • Base
    • 125g plain flour
    • 40g porridge oats
    • 110g dark brown soft sugar
    • 110g unsalted butter
    • Pumpkin layer
    • 2 egg whites
    • 500g pumpkin puree
    • 350ml evaporated milk
    • 150g caster sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • Topping
    • 65g chopped walnuts
    • 110g dark brown soft sugar
    • 30g unsalted butter
    • 250ml whipped cream (optional)

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Spray or grease one 23x33cm or similar sized tin.
    2. Mix together the flour, oats, dark brown soft sugar and butter. Press into tin; bake for 20 minutes or until golden brown.
    3. In a large deep metal bowl, beat egg whites until soft peaks form.
    4. Blend together the pumpkin puree, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and cloves. Pour into baked pastry case; bake for 30 minutes or until firm.
    5. Mix together the chopped nuts, dark brown soft sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream, if desired.

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    Reviews & ratings
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    Reviews in English (69)


    Check please…… you are going to think you just finished your dissert at a fancy restaurant when you make these pumpkin squares! My husband is in love with this recipe as am I. Please don't make any changes when trying this for the first time, absolutely none are needed! Thanks for the recipe!!!  -  06 Sep 2007  (Review from Allrecipes US | Canada)


    These squares are delicious. A bit hit around thanksgiving. I doubled the recipe and tried to cook in a 9X13 pan and it didn't work out to well. I had to cook anout 25 min longer than called for for the custard to set but by that time the outside was overcooked. This is a great recipe but next time I'll stick to single batches.  -  11 Oct 2004  (Review from Allrecipes US | Canada)


    I prefer to serve this warm, while the topping is nice and crunchy, as an on-the-plate dessert. It's great with whipped cream or non-dairy topping, and gets rave reviews every time. To save time, I don't separate the eggs. Instead, I mix whole eggs with the rest of the custard ingredients and beat for 2 minutes. Also, I like to double the topping. Perfect dessert for cold weather!  -  13 Dec 2007  (Review from Allrecipes US | Canada)