Pumpkin Pie, Squared

square of pumpkin pie

 The first thing you might notice about this piece of pumpkin pie is that it does not look like a traditional slice of pie. Instead of using a 9-inch round pie pan, I opted to use an 8-inch square baking pan. I did it partially out of laziness because the square pan was right in front of me and fresh from the dishwasher, and partially because I wanted to do something a bit out of the ordinary.

Before I even get into the pie, I think it turned out beautifully this way and when I am baking another pie that has a crumb crust (graham or otherwise) I will definitely make a square pie again. This is also a good trick for anyone who has limited access to kitchen equipment but owns a square casserole dish.

Back to the pie.

This pumpkin pie is made with canned pumpkin, but was inspired by a recipe from The Good Home Cookbook (read more about it here), rather than the one on the back of the can of pumpkin. I altered the spicing, the amount of liquid, the crust and, of course, the shape of the pie, so it really looks nothing like the original recipe in anything but the baking time, which should be just about the same regardless of whether you make a round or square pie.

The pie itself is delicious: creamy, light and flavorful. One bite makes you think of fall in an instant – and I can attest to the fact that two pieces make you feel even better. I left ginger out of the filling and, instead, used crushed gingersnaps to make the crumb crust.

I think pumpkin pie is one of the easiest you can make – especially since I’ve eliminated an actual pie plate. Make two and enjoy one yourself, then use the other to impress your family.


Pumpkin Pie, Squared
Crust:
2 1/2 cups gingersnap cookie crumbs
1/4 cup butter, melted
1 tbsp sugar

Filling:
3 large eggs, room temperaure
1 – 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (any kind)

Preheat oven to 350F.
Combine all crust ingredients into a medium bowl and stir to combine. Press into the bottom of an 8-in square baking pan and bake for 12-14 minutes, until just beginning to brown at the corners.
Set aside to cool completely.

Turn up oven temperature to 425F.
In a large bowl, beat eggs until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
Pour mixture into cooled pie crust and bake for 15 minutes at 425F, then reduce the temperature to 350F and bake for 35-40 more minutes, until the pie jiggles only slightly and a knife inserted into the center comes out clean.
Cool completely on a wire rack before cutting and refrigerate if storing leftovers.

Makes 9 good-sized pieces.

14 comments

  1. This looks lovely! Unfortunately, canned pumpkin isn’t available over here. Does it come ready sweetened or could one just substitute home-made pumpkin puree?

    By the way, I made the Dutch crunch bread from your recipe. Loved it!

  2. You can use cooked, pureed pumpkin, but to approximate the canned, make sure it is fairly thick (some pumpkin needs o be drained a bit).

  3. Square or round, pumpkin pie is always good!
    I am always on the lookout for different recipes, thanks for sharing!

  4. I like how you used allspice in the recipe. It’s one of my favorites in sweet or savory dishes. Nice idea with the gingersnap crust too.

  5. yum yum yum! Happy Halloween!

  6. LOVE the gingersnap idea! I’ve always thought plain pie crust with pumpkin pie really takes away from how lovely it should be!

    Cutting them into bars is clever, too, makes them more of a special treat!

  7. Scott at Real Epicurean

    Ah, pumpkin pie. It’s very rare in the UK, but absolutely delicious. I might just have to go make it myself!

  8. I have everything in my kitchen–I’m going to make it tomorrow.

  9. I love it when pies get square! What a fabulous idea. I am hoping not to get tired of punkin pies this Novemeber. I love them so!

  10. Mmmm yes I love pumpkin pie, kinda the wrong season for me though :-(

  11. The Culinary Chase

    Oh, I love the idea of ginger snaps for the base…..a nice added punch.
    Cheers,
    Heather

  12. Thanks for this! Tried it yesterday and it’s delicious. Very helpful to have a crust alternative as I can’t get Crisco or the like here in Sweden. Yum!

  13. This looks really easy to do. I think I’m gonna make it this weekend!

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