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Pumpkin Custard Squares


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Rate this recipe 4.8/5 (13 Votes)


  • 2 cups crushed gingersnaps (36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 can (12 oz) evaporated milk, or 3/4 cup milk
  • 1 egg
  • 1 can (15 oz) 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)



Step 1

Heat oven to 350 degrees. Line a 9x9x2-inch pan with nonstick foil, extending foil beyond edges of pan.

CRUST - In a bowl, stir crushed cookies, melted butter and sugar, until combined. Press into bottom of prepared pan. Refrigerate while making filling.

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.

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.

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