Pumpkin Pie Squares Graham Crust Food

EASY PUMPKIN PIE RECIPE (WITH GRAHAM CRACKER CRUST)

Steps:

• Preheat oven to 350 degrees
• In a large bowl, mix together the pumpkin puree, sweetened condensed milk, brown sugar, and cinnamon until well blended
• Add the eggs and mix until everything is smooth and well combined
• To prevent graham cracker crust from burning, first brush the crust with the softened butter all over
• Bake the crust by itself for about 8 minutes
• Remove the crust from oven and add the filling. Spread evenly
• Place pie dish in another larger pan that is halfway filled with water (this is the Bain Marie method that prevents crust from burning). Place pie dish and water-filled pan back in the oven and bake for about 40 minutes
• Slice and serve with whipped cream as desired! ​

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Set aside.
• To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the baking dish and bake for 10 minutes. Let cool slightly.
• To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment.
• Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. The center should be slightly jiggly.
• Let cool to room temperature and then refrigerate until ready to serve. Cut into bars and top with whipped cream, if desired.

PUMPKIN PIE BARS

Steps:

• Preheat your oven to 350 F. Line with parchment paper 9x13 pan ensuring it hangs over the edges of the pan for easy removal.
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter and cinnamon until well blended . The mixture will resemble a coarse sand, and the butter should be mixed throughout completely.
• Press the mixture into a the 9x13 pan to form a crust.
• Pre-bake the crust in the oven for 7-8 minutes while preparing the filling then remove from the oven, leaving the oven on.
• Combine filling ingredients in large mixing bowl then beat at medium speed for 2 minutes.
• Pour into 9x13 over the pre-baked crust and place in the oven.
• Bake for approximately 45 minutes or until the center does not jiggle. Remove and place on wire rack to cool completely.
• Refrigerate for an hour so it sets, then slice into bars and serve.

PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat Oven 425 degrees.
• Mix all ingredients together, except pie crust.
• Pour into Pie shell.
• Put in oven set at 425 degrees for 15 minutes.
• Reduce temperature to 350 degrees and bake 35-40 minutes longer.
• Do toothpick test, if it comes out clean it’s done!

PUMPKIN BARS WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.
• Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.
• Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.
• While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.
• Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.

EASY PUMPKIN PIE SQUARES

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.

PUMPKIN PIE SQUARES

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.