Pumpkin Custard Squares

Pumpkin Custard Squares
Servings: 12 Prep 15 mins Bake 350°F 50 mins Cook 4 mins


  • 2 cups crushed gingersnaps (36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 12 ounce can evaporated milk, or 3/4 cup milk
  • 1 egg
  • 1 15 ounce can solid-pack pumpkin (not pie mix)
  • 2/3 cup packed dark-brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped cream (optional)

Make It

1. Heat oven to 350 degrees. Line a 9 x 9 x 2-inch pan with nonstick foil.

2. Crust: In a bowl, combine cookie crumbs, melted butter and sugar. Stir until combined. Press into bottom of prepared pan. Refrigerate while making filling.

3. Filling: In a saucepan, whisk cornstarch and sugar. Stir in milk and egg. Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes.

4. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt. Whisk in milk mixture. Pour over crust; transfer to oven. Bake at 350 degrees for 50 minutes or until center is set. Cool completely on a wire rack; refrigerate until serving. Use foil to lift bar from pan. Slice into squares. Garnish with whipped cream, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 215, Fat, total (g): 9, chol. (mg): 37, sat. fat (g): 5, carb. (g): 31, fiber (g): 2, pro. (g): 4, sodium (mg): 142, Percent Daily Values are based on a 2,000 calorie diet.