PUMPKIN SQUARES
These are good any time of year. They are excellent frosted with cream cheese icing.
Provided by GINGER P
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
- Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 17.4 g
PUMPKIN DESSERT SQUARES
Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g
PUMPKIN PIE DESSERT SQUARES
Make and share this Pumpkin Pie Dessert Squares recipe from Food.com.
Provided by Rhonda O
Categories Dessert
Time 1h15m
Yield 8 squares, 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 13 x 7 inch pan.
- Reserve 1 cup cake mix for topping.
- Combine remaining cake mix, butter,& egg.
- Press into pan.
- Prepare filling by combining all ingredients until smooth.
- Pour over crust.
- For topping: combine all ingrediants.
- Sprinkle over filling.
- Bake at 350 for 45 to 50 minutes.
- until knife inserted near center comes out clean.
- If desired serve with whipped topping!
PUMPKIN DESSERT SQUARES
Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!
Provided by Cookin-jo
Categories Dessert
Time 55m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Measure out one cup of the cake mix and set aside for the topping.
- Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
- Press lightly and evenly into a lightly greased 9 X 13 baking pan.
- Mix the pumpkin butter with 2 eggs and the milk.
- Spread pumpkin butter over the cake base evenly.
- Sprinkle chopped pecans over the pumpkin.
- Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
- Add softened butter and mix until crumbly.
- Sprinkle crumbs over the top of the cake.
- Bake at 350 degrees for 35-40 minutes, until golden.
- Note: If you're making your own pumpkin butter let it cool before using in this recipe.
- Prep and cook times do not include the time to make the pumpkin butter.
PUMPKIN PIE SQUARES
The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes. , Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes. , Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN DESSERT BARS
Put a twist on traditional pumpkin pie with this recipe. It packs the spicy pumpkin flavor you love, but in a new crowd-sized form. -Tena Huckleby, Greeneville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13x9-in. baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack., Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside., In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.
Nutrition Facts : Calories 284 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
RUTH'S PUMPKIN DESSERT SQUARES
This is my baby sister's recipe for pumpkin squares. I have found other recipes that are just not the same--and if they aren't like Ruths, then they simply aren't anywhere near as good.
Provided by Chabear01
Categories Dessert
Time 1h15m
Yield 1 square, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bottom Crust:.
- From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
- Filling:.
- Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
- Topping:.
- Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
- Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.
Nutrition Facts : Calories 276.4, Fat 13.5, SaturatedFat 2.6, Cholesterol 41.7, Sodium 330.3, Carbohydrate 36.5, Fiber 0.5, Sugar 23.8, Protein 3.2
LAYERED PUMPKIN DESSERT BARS
Our Layered Pumpkin Dessert Bars are sure to be a favorite at your next festive dinner! Layers of Gingersnaps, cinnamon and nutmeg as well as pumpkin cream cheese give these tasty pumpkin dessert bars their autumn flavor.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 5h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
- Bake 30 min. or until center is almost set. Cool 1 hour.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES
By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
EASY PUMPKIN PIE SQUARES
A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.
Provided by JRR
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
- Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
- Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN PIE SQUARES
This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping.
Provided by Amy
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
- In a large deep metal bowl, beat egg whites until soft peaks form.
- Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
- Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 23.7 g, Cholesterol 19.2 mg, Fat 8.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 110.2 mg, Sugar 17.2 g
PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST
This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
WILLIAMS-SONOMA PUMPKIN DESSERT SQUARES
The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.
Provided by KLHquilts
Categories Bar Cookie
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Reserve 1 cup of cake mix and set aside.
- Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
- Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
- Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
Nutrition Facts : Calories 243.8, Fat 13.3, SaturatedFat 6.4, Cholesterol 58.8, Sodium 300.7, Carbohydrate 28.8, Fiber 0.5, Sugar 17, Protein 2.8
HONEY-PUMPKIN DESSERT SQUARES
Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
- Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
- In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
Nutrition Facts : Calories 310, Carbohydrate 50 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g
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4.8/5 (15)Total Time 1 hr 5 minsCategory DessertCalories 250 per serving
- Preheat oven to 350ºF. and spray a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
- Combine the ingredients for the crust; in a medium mixing bowl. Use a large spoon to spread the crust into the bottom of the baking pan or press it evenly with your fingers.
- Combine the ingredients for the filling; in a medium mixing bowl. Pour filling over crust and spread out evenly.
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