Pumpkin Squares

    55 min

    A delicious pumpkin treat for anytime of year, though they're particularly good round Halloween.

    285 people made this

    Serves: 24 

    • 125g (4¼ oz) butter, softened
    • 100g (3¾ oz) dark brown soft sugar
    • 125g (4¼ oz) plain flour
    • 50g (2 oz) porridge oats
    • 2 eggs
    • 150g (5 oz) caster sugar
    • 1 (400g) tin pumpkin purée
    • 350ml (12 fl oz) evaporated milk
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 23x33cm (9x13 in) baking tin. Bake in preheated oven 15 minutes, until set.
    3. In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.
    4. Bake in preheated oven an additional 20 minutes, until set. Let cool before cutting into squares.


    Find tinned pumpkin purée at Waitrose or via Ocado. It is also available in various specialty shops. You can always try making your own with our pumpkin purée recipe.

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    Reviews in English (247)


    This is a fantastic recipe, but my experience may help you decide whether you want to double the crust, double the pumpkin filling, or keep the recipe as is... I made this twice in a span of three days. The first time I followed the recipe to the letter. It was indeed just enough base mixture to cover the bottom of a 22x33cm tin, so the base was very thin. The filling was also very very thin (not like the main picture shown - which is thicker than what I came out with). Still, the squares were absolutely delicious - the base was perfect with just a bit of crunch which made it really lovely. I did think to myself that I would like just a tad more filling. Soooo... I made it a second time and doubled the recipe. I made it in two smaller tins (an odd size - around 10x33cm I think). While it was nice to have a little more filling, the base is MUCH NICER as is. The thicker base did not come out with the same crunchiness that we so enjoyed the first time. It just wasn't as nice. **** So, all in all, a fab recipe, but I might recommend keeping the base as is and then increasing the filling by 50%. Also, it is much better once it is thoroughly chilled. Enjoy!  -  12 Oct 2010


    Something else. Had to bake it for 10 more minutes than the recipe called for, to make sure the pumpkin layer is set.  -  07 Aug 2008


    Great tasting recipe! However, I agree with the various comments about quantities...I used the quantities as stated in the recipe, but no way would the base fit the tin size - I had to use a smaller tin 18x27x3.5cm, perfect for the base, but had filling left over (am trying to freeze, see what happens?!) Also had to cook for 13 mins more than stated for filling to set. Have tried a bit straight out of the oven (for comparison reasons only yum! gooey and chewy, and will chill the rest for the family to try tonight, can't wait! I couldn't get a tin of pumpkin puree, so made my own by steaming & pureeing 400g of butternut squash.  -  18 Feb 2011