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 PIE SQUARES
Make and share this Pumpkin Pie Squares recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 30 squarea
Number Of Ingredients 16
Steps:
- Preheat oven 350°F Grease a 13 x 9-inch glass baking dish.
- To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
- To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
- To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.
Nutrition Facts : Calories 122.7, Fat 5.6, SaturatedFat 2.7, Cholesterol 24.3, Sodium 73.9, Carbohydrate 17.5, Fiber 0.5, Sugar 12.4, Protein 1.4
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
PECAN TOPPED PUMPKIN PIE SQUARES
Make and share this Pecan Topped Pumpkin Pie Squares recipe from Food.com.
Provided by Dragonfly AZ
Categories Pie
Time 1h10m
Yield 16-24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 262.2, Fat 12.2, SaturatedFat 6, Cholesterol 51.7, Sodium 198.3, Carbohydrate 35.7, Fiber 1.8, Sugar 23.9, Protein 4.2
PUMPKIN PIE SQUARES
This dessert is a fall favorite at our house...just like having a piece of pumpkin pie, only better!
Provided by Hazeleyes
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the crust ingredients and press in a lightly greased 9"x13"pan. Bake for 15 minutes in 350 degree oven.
- In a large bowl, combine the filling ingredients, and beat well with a mixer.
- Pour onto hot crust and bake for 20 more minutes.
- Stir together the topping ingredients, and sprinkle on top of filling.
- Bake for 20 more minutes.
- Let cool, and cut into squares. Serve with whipped cream.
Nutrition Facts : Calories 354.1, Fat 16.6, SaturatedFat 8.2, Cholesterol 69.9, Sodium 316.6, Carbohydrate 47.9, Fiber 2.3, Sugar 31.8, Protein 5.8
PUMPKIN-PECAN SQUARES
Make and share this Pumpkin-Pecan Squares recipe from Food.com.
Provided by Steve_G
Categories Bar Cookie
Time 1h45m
Yield 24 bars, 12 serving(s)
Number Of Ingredients 23
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.
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