Name: Pumpkin Pie in a Square Pan
Prep time: 20 min
Cook time: 55 min
Yield: 9 people
Ingredients: 6 tablespoons butter (or coconut oil); 1-3/4 cups graham cracker crumbs; 3 large eggs; 1/4 cup brown sugar (firmly packed*); 1/4 cup maple syrup (or honey); 1 (15-ounce) can pumpkin purée; 1/2 tablespoon ground cinnamon; 1/2 tablespoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 1/8 teaspoon ground cloves; 1 cup cream ((8 ounces))

We simplified and adjusted our family’s traditional pumpkin pie recipe to fit into our Finite Foodie 8×8-inch baking dish instead of a pie pan. The creamy filling is poured over a Graham Cracker Crust layer, which can be made with regular or gluten-free graham crackers. (To simplify this even further, buy graham cracker crumbs and skip that step.)

Obviously, you could use the filling in a round pie pan as well, with a graham cracker or pastry crust.

Round or square, we love this pie, made with organic ingredients. It’s lightly sweetened, creamy, and oh so luscious! Enjoy this splurge and don’t count calories, at least not today.

Difficulty:

Easy!

Cost:

Moderate

Serves:9people

Serving Size:1 square

Pumpkin Pie in a Square Pan

This is our favorite Thanksgiving pie, altered to work in a Finite Foodie kitchen, using an 8x8-inch baking dish instead of a pie pan. Here's a reminder for measurements: 1/2 tablespoon = 1-1/2 teaspoons.

CourseDessert
CuisineAmerican

Tools:medium (microwave-safe) bowl, rolling pin (or similar shape), measuring cups and spoons, 8x8-inch baking dish, large bowl

	Prep Time
	20 minutes

Cook Time	Passive Time
55-60 minutes	1 hour (to cool)

	Prep Time
	20 minutes

Cook Time	Passive Time
55-60 minutes	1 hour (to cool)

Difficulty:

Easy!

Cost:

Moderate

Serves:9people

Serving Size:1 square

Pumpkin Pie in a Square Pan

CourseDessert
CuisineAmerican

Tools:medium (microwave-safe) bowl, rolling pin (or similar shape), measuring cups and spoons, 8x8-inch baking dish, large bowl

	Prep Time
	20 minutes

Cook Time	Passive Time
55-60 minutes	1 hour (to cool)

	Prep Time
	20 minutes

Cook Time	Passive Time
55-60 minutes	1 hour (to cool)

Ingredients

Crust:

6 tablespoons butter or coconut oil
1-3/4 cups graham cracker crumbs

Filling:

3 large eggs
1/4 cup brown sugar firmly packed*
1/4 cup maple syrup or honey
1 (15-ounce) can pumpkin purée
1/2 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup cream (8 ounces)

Servings: people

Units:

Instructions

Preheat oven to 450°F. Spray or rub oil into an 8x8-inch baking dish.

For crust:

Place butter in the greased 8x8-inch Pyrex baking dish, and heat in microwave 1 to 2 minutes, or until melted.
If you're crushing your own graham cracker crumbs, place about half the graham crackers at a time on a sheet of waxed paper. Cover with another sheet. Using a rolling pin or other cylindrical object (like a wine bottle), roll over the crackers to crush into fine crumbs. NOTE: You can also use a blender or food processor if you have one.
Tilt the baking dish from side to side to coat the sides with the melted butter. Add graham cracker crumbs and stir gently to moisten thoroughly.
Press down into a level layer in the bottom.

For filling:

Lightly beat eggs with a whisk (or fork) in a large bowl. Add sugar and syrup (or honey) and stir.
Mix in pumpkin and spices, then stir in cream.
Pour into prepared graham cracker crust. Bake in preheated oven 10 minutes. Turn heat down to 325°F and continue baking another 45 to 50 minutes, or until done. Insert a wooden toothpick into the center and remove. It should come out clean. (Alternatively, press down gently in the center to feel if it’s firm.)
Cool at least 30 minutes before serving and about 1 hour, or until completely cool before refrigerating.
To serve, cut into 9 squares.