Pumpkin Pie Squares Food

PUMPKIN PIE SQUARES

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.

PUMPKIN PIE SQUARES

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.

PUMPKIN PIE SQUARES

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.

PUMPKIN PIE BARS

Steps:

• HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
• COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
• MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
• BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

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.

PUMPKIN PIE SQUARES

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.

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.

ULTRA-EASY PUMPKIN PIE SQUARES

Steps:

• Grease and flour a 8X11 inch baking pan.
• Preheat oven to 350°.
• Disregard instructions on cake mix box, you're not going to bake a cake.
• Mix dry cake mix (minus 1 cup dry mix) and melted butter.
• Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
• Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
• Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
• Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly.
• Mix in nuts, if desired.
• Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
• Cool and serve with whipped cream.

QUICK AND EASY PUMPKIN SQUARES

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 BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
• Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
• Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

PUMPKIN PIE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF.
• Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
• Press the crust down into the bottom of the pan evenly.
• Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
• Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
• Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10-15 minutes or until filling is set.
• Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
• Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
• Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
• Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
• Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

EASY PUMPKIN PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
• Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

PUMPKIN SQUARES

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.

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.