Recipe By JRR
Published Jun 30th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 1 - 9x13 inch dish Calories 134.3

A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.

Recipe Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • 2 eggs
  • ¾ cup white sugar
  • 1 (15 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
  3. 3 Bake in preheated oven 15 minutes, until set.
  4. 4 In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
  5. 5 Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Nutrition Facts

  • Calories 134.3
  • Carbohydrate 18.9 g
  • Cholesterol 30.2 mg
  • Fat 5.7 g
  • Fiber 1.1 g
  • Protein 2.7 g
  • Saturated Fat 3.3 g
  • Sodium 100.5 mg
  • Sugar 12.9 g


  1. 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 crust - Read more ...
  2. Delicious! There's definately not enough crust to cover a pan. I followed the directions exactly and my crust was burned after 15 min. By the end of cooking, it was inedible. But the pie filling was excellent. My recommendation is to double the entire recipe. Bake the crust for only 5 min and add 10-15 - Read more ...
  3. I changed this up a bit. Instead of using a 15 ounce can of pumpkin, I used a 30 oz can, doubled the spices, and baked for 50 minutes. I got a much deeper dish square that has gotten much acclaim.
  4. This is the best pumpkin recipe I've ever tried! My family begs me to make it frequently and it's easy to put together. Some tips: I read a few reviews that the filling didn't get firm enough.This is because the dessert really needs to chill thoroughly. But even then it's not supposed to be a - Read more ...
  5. I followed some others' suggestions and put this in an 8x8 pan. That made this dessert very much like pumpkin pie and much less like bars. My pumpkin lover husband loved it though!
  6. A new family favorite!! I found there wasn't enough crust to fit a 9x13 pan. Did anyone else have the same problem? The crust fit better in a 9x9 and I also had to bake the filling for 20 minutes longer to set it.
  7. I loved this recipe! My boyfriend loved it, too! It's about as close as you can come to pumpkin pie without all the laborious steps it takes to achieve a great pie. As I'm health conscious when it comes to recipes, I substituted the evaporated milk with the same amount of soy milk and trimmed - Read more ...
  8. Excellent! Tried them at a Halloween party and everyone loved them. I almost did not have enough batter for the crust and may increase it by 1/4. Needed to cook 10 minutes longer than recipe indicates - keep checking it!
  9. Great recipe. Had to bake it for 10 more minutes than the recipe called for to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing too.

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