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Steps:
- Preheat oven to 350° F.
- Beat flour, oats, 1/2 cup brown sugar and butter in a small mixer until crumbly. Press onto bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
- Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. Pour over crust. Bake for an additional 20 minutes.
- Combine remaining 1/2 cup brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream, if desired.
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
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 SNACK CAKE
The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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 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 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
NUTTY PUMPKIN SQUARE CAKE
Enjoy spicy pumpkin squares any time of year with this easy busy-day cake. It's made with canned pumpkin and a creamy topping sprinkled with nuts.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease and flour 2 (9-inch) square pans. Beat cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until blended; pour into prepared pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Mix COOL WHIP and cinnamon until blended. Cut each cake layer horizontally in half with serrated knife. Stack layers on plate, filling each layer with 1/4 each of the COOL WHIP mixture and nuts. Frost top of cake with remaining COOL WHIP mixture; sprinkle with remaining nuts.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUMPKIN SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
- Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
- Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
- Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
- Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
- Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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