Pillsbury and Allrecipes.com offer different versions of pumpkin pie squares without using pecans. Pillsbury's bars have a smooth, velvety layer of pumpkin pie filling. Allrecipes.com has a desirable amount of moistness and is made with ease.
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, cream together 1/2 cup softened butter and 1/2 cup brown sugar. Add 1 cup all-purpose flour. Fold in 1/2 cup rolled oats. Press into a 9 by 13-inch baking dish.
Bake in preheated oven 15 minutes until set. In a large bowl, beat 2 eggs with 3/4 cups white sugar. Beat in 15 ounces canned pumpkin and 12 fluid ounces evaporated milk. Mix in 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves. Pour over baked crust and bake 20 minutes.
Alternately, heat oven to 350 degrees Fahrenheit and line an 11 by 7-inch baking pan with parchment paper, leaving about 1 to 2 inches of paper hanging on the sides. Remove 1 can refrigerated crescent dough from the package, unroll it and press in along the bottom and against the sides of the baking pan.
In large bowl, beat 2 eggs, 15 ounces pumpkin, 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over the dough.
Bake 45 to 50 minutes. Cool completely. Cut and garnish with whipped cream or pumpkin pie spice.