Pecan Topped Pumpkin Pie Squares Food

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

PUMPKIN PIE BARS

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.

PECAN PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
• For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
• Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
• When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
• Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.

PECAN PIE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9x13 inch pan.
• Beat flour, sugar, butter and salt (all crust ingredients) in a large bowl on medium speed until crumbly (will be dry).
• Press firmly into 9x13 inch pan.
• Bake for 20 minutes-will be light to golden brown.
• Combine beaten eggs, sugar, light corn syrup, vanilla and pecans (all filling ingredients).
• Pour over baked crust, spreading evenly.
• Bake until filling is set; approximately 35-40 minutes.
• Cool completely and cut into bars.
• Store at room temperature.

PUMPKIN-PECAN SQUARES

Steps:

• Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
• Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
• Line a 9x13 aluminum baking pan with heavy duty foil.
• Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
• FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
• In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
• Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
• Continue mixing until the dough begins to come together in large clumps.
• Press dough into prepared pan about 1/4-inch thick.
• Prick the pastry with the tines of a fork or a wooden skewer.
• Chill until firm, about 20 minutes.
• While the pastry is resting, Place rack in center of oven.
• Preheat to 375 degrees F.
• Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
• HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
• Lower oven temp to 350 degrees.
• FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
• Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
• Slowly add sugar/spice mix and beat until well combined.
• Pour over HOT crust.
• Bake for an additional 20 minutes or until just set and still jiggles in the center.
• HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
• FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
• Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
• Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
• Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.

PECAN TOPPED PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350.
• Crust:.
• Combine flour, oats, brown sugar and butter with a fork or pastry blender until the mixture is the texture of fine crumbs.
• Press in the bottom and slightly up the sides of a 13 x 9 baking pan.
• Bake for 15 minutes.
• Filling:.
• Combine all ingredients and mix well.
• Pour over crust.
• Bake for 20 minutes and remove (filling will not be set).
• Topping:.
• Combine ingredients in a bowl until well blended. Sprinkle over pumpkin mixture after it has baked for the first 20 minutes.
• Return dessert to the oven for 15 to 20 minutes, or until filling is set.
• Cool in pan, and serve topped with whipped cream.