Pumpkin Pie Pecan Squares

As we head full speed ahead into what will surely be a season of busy kitchens bustling with inspired cooking and baking of all kinds, this recipe is blissfully simple. Not quite a full-blown pie, these squares are a super delicious pastry for those of us who can’t bear to wait for that dose of traditional Thanksgiving dessert coming in a few short days. So this is a sort of sneak peek of pumpkin enjoyment right now. I think you’ll be thrilled you didn’t have to wait.

To be sure, all the familiar elements are here - lots of spice and a lovely crust. But there’s also the additional benefit of chewy oat goodness added to a pastry dough that is pressed into the pan rather than rolled. The orange zest in the pecan topping adds a little burst of fresh citrus flavor. The pecan topping really adds a lot of flavor without being overly sweet.

Easy to throw together in the midst of a full schedule, this test run for the holidays is an irresistible treat of creamy soft pumpkin custard and buttery brown sugar caramelized pecans, the best of both holiday pie worlds. You will likely be extremely tempted to eat more than your fair share. Let's get this party started!

Bench notes:
- Yes, you can smuggle some rum or brandy into the whipped cream. ‘Tis the season!
- You could make the pastry base in a mixer but it’s much more fun to just mix it with your hands.
- The pumpkin filling has to bake for 20 minutes to set up a bit before adding the pecan streusel to prevent it from sinking to the bottom.
- The squares will continue to firm up as they cool. Store leftovers in a covered contained in the refrigerator.
- This recipe makes 12 servings. It can be doubled and baked in a 9" x 13” pan. You won't be able to lift it out of the pan easily so just cut into squares and remove by sections.



Pumpkin Pie Pecan Squares
Makes 1 dozen squares

Pastry

1/2 C flour
1/4 C oats
1/4 C brown sugar, packed
1/8 t salt
2 oz (4 T) butter

Pumpkin Filling

8 oz (1 C) canned pumpkin
1/2 C whole milk
1/4 C heavy cream
1 egg
1/4 C + 2 T sugar
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
1/8 t cloves
pinch of freshly grated nutmeg
1/4 t vanilla

Pecan Streusel

1/4 C chopped toasted pecans
1/4 C brown sugar, packed
zest of half an orange
1 T butter

1/2 C heavy cream (optional)
1 1/2 t sugar

Preheat the oven to 350 degrees.

Prepare an 8” square pan and line with parchment with a few inches overhang on two sides.

Combine the flour, oats, brown sugar and salt in a bowl. Cut the butter into small pieces and work into the dry ingredients. The mixture should look like moist streusel. Press into the prepared pan in an even layer. Bake for 13 minutes. Remove from the oven.

Whisk together pumpkin filling ingredients and pour into the baked crust. Bake for 20 minutes.

While the pumpkin filling is baking, prepare the streusel by combining the pecans, brown sugar and orange zest. Cut the butter into small pieces and work it into the nut mixture until it's moist and crumbly.

When the pumpkin filling has baked for the initial 20 minutes, sprinkle the streusel evenly over the surface. Return to the oven and bake an additional 15 - 20 minutes until filling is set. Cool completely. Remove from pan and cut into 12 squares. Serve with a dollop of whipped cream, if desired.