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 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
QUICK AND EASY PUMPKIN SQUARES
With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.
Provided by FLKeysJen
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
- Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
- FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
- TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
- Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
- GARNISH with whipped cream or ice cream and serve!
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 SQUARES
I am famous for this recipe I won first place for in school. It is called Pumpkin Squares. Every October and November I get requests to make it for potlucks and for the family. **(STEP 2: In my opinion, the best part, so I usually double)**
Provided by looneytunesfan
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Step 1 Directions:.
- Mix crumbs with sugar; stir in melted butter. Pat into 13x9x2 baking dish.
- Step 2 Directions:.
- Beat eggs, sugar and cream cheese until light and fluffy. Spread over crumbs. Bake for 20 minutes at 350*.
- Step 3 Directions:.
- Mix pumpkin, egg yolks, sugar, milk, salt and cinnamon in top of a double boiler. Cook over boiling water until thick about 5 minutes. Meanwhile sprinkle gelatin on 1/4 cup of cold water in small saucepan; stir over low heat just until dissolved. Stir into pumpkin mixture when through cooking. Cool.
- Step 4 Directions:.
- Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff and glassy. Fold into pumpkin mixture. Pour over baked mixture and chill. Top with Cool Whip if desired.
Nutrition Facts : Calories 703.9, Fat 35.6, SaturatedFat 20.1, Cholesterol 250, Sodium 630.7, Carbohydrate 87.9, Fiber 1.5, Sugar 70.1, Protein 12.3
PUMPKIN WALNUT SQUARES
My mother-in-law handed this pumpkin bar recipe down as a surefire way to keep my husband happy during the holidays. It's his favorite childhood dessert. -Melissa Conchieri, Northport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 419 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 446mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
PUMPKIN-CHOCOLATE-CHIP SQUARES
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
PUMPKIN SQUARES
Make and share this Pumpkin Squares recipe from Food.com.
Provided by Cheryl E
Categories Pie
Time 1h10m
Yield 24 bars
Number Of Ingredients 15
Steps:
- Combine flour, oats, brown sugar and butter in a bowl.
- Mix until crumbly, using an electric mixer on low speed.
- Press into a ungreased 13x9x2-inch pan.
- Bake at 350°F oven for 15 minutes.
- Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
- Pour into baked crust.
- Bake for another 20 minutes on 350°F.
- Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
- Cool in pan on a rack, then cut and serve.
Nutrition Facts : Calories 177.2, Fat 8.3, SaturatedFat 4.1, Cholesterol 35, Sodium 158.3, Carbohydrate 24, Fiber 1.2, Sugar 15.9, Protein 2.9
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 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.
FROZEN PUMPKIN SQUARES
Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.
Provided by VeggieMan
Categories Fruits and Vegetables Vegetables Squash
Time 8h10m
Yield 15
Number Of Ingredients 8
Steps:
- Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
- Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
- Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 44.9 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 35.1 g
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.
THE BEST PUMPKIN SQUARES
Make and share this The Best Pumpkin Squares recipe from Food.com.
Provided by ManCanCook
Categories Dessert
Time 45m
Yield 1 tray pumpkin squares, 20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the Pumpkin Square ingredients together.
- Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
- For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
- Wait for the pumpkin squares to cool before topping with the frosting.
Nutrition Facts : Calories 330.5, Fat 18.1, SaturatedFat 3.7, Cholesterol 47, Sodium 296, Carbohydrate 40.2, Fiber 0.6, Sugar 28.9, Protein 3.2
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