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.
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 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 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 PIE SQUARES
Make and share this Pumpkin Pie Squares recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h35m
Yield 16-20 servings.
Number Of Ingredients 15
Steps:
- Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
- Bake at 350'F for 20 minutes or until golden brown.
- Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
- Combine brown sugar, pecans and butter; sprinkle over top.
- Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
- Cool.
- Store in the refrigerator.
Nutrition Facts : Calories 340.1, Fat 14.4, SaturatedFat 7.2, Cholesterol 77.9, Sodium 276.6, Carbohydrate 48.6, Fiber 1.3, Sugar 33, Protein 6.6
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.
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.
PUMPKIN PIE DESSERT
This is an easy alternative to pumpkin pie. It's particularly quick when you need a special dessert. It doesn't require baking, which frees up the oven for the rest of your meal.-Tina Lust, Nevada, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices. Spread over the crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 312mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
CINDY'S PUMPKIN PIE DESSERT SQUARES
This is an old recipe I got from an old neighbor 20 years ago....my daughter still requests these...I am tired of hunting for the recipe every time I need it...putting it here for safe keeping.
Provided by CIndytc
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
- Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
- For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
- Bake at 350 degrees for 45 to 50 minutes until firm.
- Cool, then refrigerate to chill.
- Cut into squares and serve with whip cream.
Nutrition Facts : Calories 450.5, Fat 20.3, SaturatedFat 9.1, Cholesterol 86.1, Sodium 591.9, Carbohydrate 63.3, Fiber 3.9, Sugar 33.2, Protein 5.3
ULTRA-EASY PUMPKIN PIE SQUARES
Make and share this Ultra-Easy Pumpkin Pie Squares recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a 8X11 inch baking pan.
- Preheat oven to 350°.
- Disregard instructions on cake mix box, you're not going to bake a cake.
- Mix dry cake mix (minus 1 cup dry mix) and melted butter.
- Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
- Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
- Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
- Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly.
- Mix in nuts, if desired.
- Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
- Cool and serve with whipped cream.
PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
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
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