Pumpkin pie squares are a delicious and festive treat perfect for any fall gathering or holiday party! Here’s how you can make these easy pumpkin pie squares at home.
#### Ingredients:
- **2 cups (500g) all-purpose flour**
- **1/2 teaspoon salt**
- **1 cup (6.7 oz) unsalted butter, cold and cut into small cubes**
- **3-4 tablespoons ice water**
- **1 1/2 cups pumpkin puree**
- **1/2 cup white sugar**
- **1/4 cup brown sugar**
- **1 teaspoon ground cinnamon**
- **1/2 teaspoon ground ginger**
- **1/4 teaspoon nutmeg**
- **1/4 teaspoon allspice**
- **3 large eggs, lightly beaten**
- **1 tablespoon vanilla extract**
- **Pinch of salt**
#### Equipment:
- Rolling pin
- Baking sheet
- Parchment paper
#### Instructions for the Crust:
1. **Mix Dry Ingredients:** In a large bowl, combine flour and salt.
2. **Add Cold Butter:** Cut in cold butter with your hands or a pastry blender until mixture resembles coarse crumbs.
3. **Add Ice Water:** Gradually add ice water, mixing just enough to form a dough ball. Be careful not to overwork the dough.
4. **Rest the Dough:** Wrap the dough in plastic wrap and chill for at least 1 hour.
#### Instructions for the Filling:
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare Pan:** Line a 9x13 inch baking sheet with parchment paper.
3. **Roll Out Dough:** On a lightly floured surface, roll out chilled dough into a large rectangle about 1/8 inch thick.
4. **Transfer to Pan:** Carefully transfer the dough to the prepared baking sheet. Trim excess dough around edges.
#### Instructions for Baking:
1. **Bake Crust:** Bake at 350°F (175°C) for about 20 minutes or until lightly golden.
2. **Cool Crust:** Let it cool completely on a wire rack before adding the filling.
#### Instructions for Filling and Assembly:
1. **Combine Wet Ingredients:** In a mixing bowl, whisk together pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, eggs, vanilla extract, and salt.
2. **Pour into Crust:** Carefully pour the mixture over the cooled pie crust.
3. **Bake Again:** Bake for an additional 25-30 minutes or until set but still slightly jiggly in the center.
#### Tips and Tricks:
- **Use Good Quality Pumpkin Puree:** This ensures a richer, smoother texture in your pie squares.
- **Cool Thoroughly Before Cutting:** Allow the pie to cool completely before cutting into squares. This makes for cleaner cuts and prevents the filling from melting too much when served.
- **Freeze Leftovers:** Any leftover pumpkin pie squares can be stored in an airtight container or freezer bag for up to 3 months.
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Enjoy your homemade pumpkin pie squares with family and friends this fall!