Butterscotch Pumpkin Pie Squares

Butterscotch Pumpkin Pie Bars www.budgetgourmetmom.com

As you can imagine things around our household have been anything but business as usual lately.  I have been in California since the middle of September helping with all of our family “business” and aching for the chance to get in the kitchen.

It’s amazing how much baking is a release for me.  I completely zone out when I’m in the kitchen which can sometimes be a bad thing but mostly it’s a good thing.

Butterscotch Pumpkin Pie Bars www.budgetgourmetmom.com

These pumpkin pie bars were inspired from a recipe I found in my Grandma’s stash and I made them before I left to California.  They scream of Fall and since getting back to Utah I’m excited to find the Fall has arrived!  The leaves are changing colors and every time the wind blows you can hear them as they dance around the ground.  It’s quite possibly one of my favorite sounds.

So as I struggle to get life back on track for my family I’ll probably be escaping to the kitchen and leaving the windows open to hear the rustle of the leaves quite often.

Butterscotch Pumpkin Pie Bars www.budgetgourmetmom.com

Butterscotch Pumpkin Pie Squares

Butterscotch Pumpkin Pie Squares


  • 1/3 cup flour
  • 1/3 cup old fashioned oats
  • 1/2 cup walnuts, chopped
  • 1/2 cup butter, softened
  • 1 - 3.5 oz butterscotch cook and serve pudding (NOT instant pudding)
  • Filling
  • 1 cup pumpkin
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup shredded coconut
  • Meringue
  • 2 large egg whites
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350°
  2. In a large bowl mix the flour, oats, nuts, butter, and pudding with a hand mixer or food processor. Press into an ungreased 8x8 baking dish.
  3. In the same bowl whisk together the pumpkin, eggs, brown sugar, vanilla, flour, baking powder, and pumpkin pie spice until smooth. Fold in the coconut. Pour onto the crust and bake 35-40 minutes.
  4. Meringue
  5. In a medium bowl beat the egg whites until frothy. Gradually add the sugar 1 tablespoon at a time until stiff. Add the vanilla and beat until combined. Spread over the baked pumpkin bars and bake another 10-15 minutes at 350°.
  6. Allow to cool, cut into squares and serve.


  1. Karli says:

    Happy to hear you’re back home! These bars look so good!!

  2. SamN says:

    Welcome back home!
    I love your idea, autumn would not be the same without pumpkin!

  3. Nutmeg Nanny says:

    Oh yum!! I love butterscotch and so does my husband, when I make this it won’t last long ;)

  4. Been thinking about you a lot! Glad you’re able to be back at home! Love the Pumpkin Pie Squares!

    • Krista says:

      Thanks Angie! I’m so glad to be back too. To be totally honest, it’s been a rough year but I’m so excited to really start blogging again. I’ve realized it’s a real release for me and I can’t even begin to tell you how appreciative I’ve been of your comments. They helped me know I hadn’t been forgotten in the sea of blogs in the blogosphere! xoxo


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