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Apple Pumpkin Squares

Posted on 08 October 2010 by Mădălina

Make these Apple Pumpkin Squares instead of pie for Thanksgiving, and leave a comment to raise Breast Cancer Awareness.

October is Breast Cancer Awareness month, and I’ve entered a baking contest to help raise awareness for the cause. I will be donating $1.00 to the Canadian Breast Cancer Foundation for every comment I receive on all my posts with the little pink ribbon in the corner. Please comment, help bring awareness.

This recipe was inspired by ‘Apple Pumpkin Pie’ in Bake for the Cure magazine (p.45)– I put my own twist on it:)

Apple Pumpkin Squares [8x8 pan]

- 2 cups vanilla cookie crumbs
- 1/2 tsp ground cinnamon
- 1/2 cup butter, melted

- 1/2 cup cream cheese, softened
- 3/4 cup packed brown sugar
- 140z 100% pure pumkin puree
- 2 eggs
- 1 tsp vanilla
- 1 medium red apple; peeled, cored, and grated
- 1/2 cup all-purpose flour
- 1/2 tsp all spice
- 1/2 tsp cinnamon


1. In a food processor, combine cookie crumbs, grated apple and cinnamon. Slowly add butter, while pulsing.

2. Press crumb mixture into the bottom of a 8×8 pan, and bake at 350′F for 15 minutes, or until golden brown. Remove from the oven, and allow to cool.

3. In a large bowl, beat cream cheese and sugar until fluffy. Add pumpkin, eggs and vanilla until incorporated.

4. Slowly add flour, cinnamon, and all spice until the entire mixture is smooth and combined. Pour the pumpkin mixture over the cookie crumb, and return to the oven to bake for 20 minutes, or until a tester inserted in the centre comes out clean.

5. For the whip cream, whip 3/4 cup of 35% whipping cream with 1 tbsp sugar until slightly firm peaks form.

6. Allow to cool, and top with whip cream before serving. If covered and refrigerated, it can keep for 3 days.

Original recipe from Bake for a Cure:

Apple Pumpkin Pie [8 servings]

- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 egg
- 1/4 cup Karo dark corn syrup
- 1 cup canned pumpkin
- 1 can (5 oz) evaporated milk
- 1 can (21oz) Comstock Apple Pie Filling
- 1 (9″) unbaked deep dish pie crust


1. Mix sugar, salt and spiced in a bowl. Add egg and beat slightly. Add corn syrup, pumpkin and evaporated mil; blend well.

2. Spread apple pie filling in pie crust. Gently pour pumpkin filling over the apples.

3. Bake in a pre-heated 425′F oven for 15 minutes; reduce oven temperature to 350′F and continue baking for 35-40 minutes, or until knife inserted in pie center comes out clean.

4. Chill a minimum of 2 hrs before serving. Serve with whipped cream, if desired.


14 Comments For This Post

  1. Brittani Hayden Says:

    Maddy I’ll be making this tomorrow! Looks delish and easy too-which I like :)
    New website looks phenomenol-have a super Thanksgiving weekend and way to support a great cause!
    We should all take time to be thankful for our health and the wonderful lives we lead (even if they don’t seem so wonderful all the time ;) )

  2. Ang Says:

    Followed a link from Cake Wrecks,and I’m glad I did! This looks wonderful, and I can’t wait to try it!

  3. Mac Says:

    Just in time for Canadian Thanksgiving.

  4. Gina Says:

    WOW These look so good. I’m a huge pumpkin fan. I can’t wait to make these.

  5. Tanja Richards Says:

    Done!!!! Can Hardly wait to taste this great alternative to traditional Pumpkin Pie!!!!

  6. Vera Says:

    I made these over the weekend and they turned out so well. everyone loved them.

  7. Tanja Richards Says:

    So I made these squares yesterday and even the kids that don’t like pumpkin pie loved these!!
    They will we a permanent addition to my Thanksgiving repertoire!

  8. Joy Says:

    i found this site randomly via the photo of the Chewbacca cake.. I hope you really do contribute $1 per comment on this page…that is so cool.

    I’m enjoying your site a lot! I needed new “food porn”!

  9. Mădălina Says:

    I had to up the ante from .25 cents to $1 .. and yes, I fully intend on donating the money… I’m pretty sure we’ve almost reached $100 collectively. Not too much, but every bit counts.

  10. Kurtis Kovac Says:

    Interesting, thank you so much! I spent my childhood in Yorkshire in the UK, and I’ve been trying to find a recipe for this delicious pie I remember eating all the time, but can’t remember what we called it!!! Do you know a famous pie recipe from Yorkshire?

  11. Homer Vanous Says:

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  12. Barb Says:

    Anxious to try, it will be a good break from the usual.

  13. Barb Says:

    Anxious to try.

  14. CSGO Says:

    I enjoy looking at your site. Thanks for your time!

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