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New Pumpkin Praline Squares

Pumpkin Praline Squares Recipe

Prep Time: 15 minutes plus baking time
Serving: 15


1¼ cups (300 mL) all-purpose flour
1/2 cup (125 mL) quick cooking oats
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) ground pecans
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) butter, melted

1½ cups (375 mL) pecan pieces
3/4 cup (175 mL) brown sugar
2 tbsp (30 mL) corn syrup

2¼ cups (550 mL) canned pure pumpkin
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/4 cup (50 mL) white sugar
1/4 cup (50 mL) brown sugar
1/4 cup (50 mL) all-purpose flour
3 eggs
2 ½ tsp (12 mL) cinnamon
1½ tsp (7 mL) vanilla extract
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) allspice or mace


1.  Toss all ingredients together except butter. Add melted butter and rub between fingers until evenly combined. Press into bottom of parchment lined 13" x 9" (3.5 L) pan and bake at 350°F (180° C) for 10 minutes.
2.  Topping:
In small bowl combine topping ingredients; set aside.
3.  Filling:
With electric mixer beat pumpkin and sweetened condensed milk. Beat in remaining ingredients until smooth. Pour over prebaked crust.
4.  Bake:
15 minutes; remove from oven and sprinkle with prepared topping. Return to oven and bake another 25 minutes or until set. Cool completely on wire rack. Chill.

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