These lovely warm spiced pumpkin squares are a simple yet delicious treat to enjoy on a cold and rainy day with a cup of hot tea or coffee. They make a great accompaniment to any Fall holiday party. 


You will need 1- 9″ x 13″ pan


2 oz dark brown sugar
4 oz white sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 large eggs
One 15 oz can pure pumpkin puree (or fresh pumpkin puree)
One 12 oz can evaporated milk
8 oz. heavy whipping cream



1) Preheat the oven to 425°. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.

2) Pour Clairesquares shortbread pie crust into the pan and gently press into bottom and sides. Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for another 25 minutes, until the filling is fully set and has a slight jiggle in the center. Transfer the pan to a rack and let cool completely. Refrigerate squares until ready to serve.

3) To make caramel whipping cream, place bowl and whisk in the freezer to chill for about 5-10 minutes. Pour cream into chilled bowl and begin whipping until soft peaks form. In a heavy bottomed saucepan, gently melt caramel over a low heat. When caramel has cooled but is still soft, gently add into the cream until smooth and well blended. Decoratively pipe caramel whipped cream onto pumpkin square or simply dollop whipped cream on top.


Squares may be refrigerated for up to 2 days. Enjoy at room temperature or chilled. Sprinkle with toasted pecans or shortbread crumbles.