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Recipe for Infused Pumpkin Pie Squares

It’s pumpkin spice season but you don’t have to be a pumpkin aficionado to enjoy this delicious concoction! Embrace the fall and try this recipe for infused pumpkin pie squares. Don’t be intimidated by the three layers! This recipe is actually easy to make and is a million times better than store-bought pumpkin pie. Preheat your oven to 350F and let’s get to it!

Yield: 12 servings

Prep Time: 20 mins

Total Cook Time: 1 hour & 33 mins

GET PREPARED WITH THESE SUPPLIES:

  • 1 large bowl (Lifehack- don’t do more dishes than you have to. Use this bowl for all 3 steps!)
  • 1 9×13 baking dish
  • measuring cups & spoons
  • parchment paper
  • whisk

Now for the bottom layer…

THE RECIPE:

Crust

  • 1 cup flour
  • 1/2 cup quick oats
  • 1/2 cup packed brown sugar
  • 1/2 cup infused or non-infused butter (softened – or slightly melted is fine)

To make your own infused butter, you can follow the same instructions in our “How to Infused Coconut Oil With Weed” post!

Method: The amount of infused vs non-infused butter you use will depend on the strength of edible you desire. If you think these sound good but aren’t an edibles fan, just smoke a J and use 100% non-infused butter! Whatever gets you high and floats your boat. Mix all the ingredients together with your hands until it is uniformly crumbly. Line your 9×13 baking dish with parchment paper and distribute your crust over top. See the photos for a tip on how to fit your parchment paper into your dish. Press down so that the crumbles stick together and the bottom is completely covered. Bake for 18 mins until golden brown. Remove from the oven once it’s done and set it aside.

 

Filling

  • 30 oz pumpkin puree (two cans)
  • 24 oz evaporated milk (two cans)
  • 4 eggs
  • 1 1/2 cup white sugar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground clove
  • 1 tsp salt

Method: Using a whisk, mix all of the ingredients together until smooth and homogenous. After the crust has been baked and cooled slightly, pour your filling over top and return it to the oven for 40 minutes.

 

Topping

  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tbsp butter

Method: Crumble the ingredients together and sprinkle over top of your filling after it’s been in the oven for 40 mins. Return it to the oven with the topping for an additional 35 mins so it gets melty with caramelized bits. YUM!

As tempting as it is to stick a spoon into the dish and eat it straight out of the oven, these taste best once they’ve (mostly) cooled down to room temperature. If you have enough will power to wait, then once cool, cut into 12 squares. They’ll look prettier if you wait, but it’s no big deal if you don’t because these treats won’t last long!