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.
UPSIDE DOWN PUMPKIN CAKE
This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Provided by JCAIN2U
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g
EASY PUMPKIN PIE BARS
Like pumpkin pie, but so much easier! Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible.
Provided by Sally
Categories Bars
Time 4h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.
- Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
- Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
- Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.
PUMPKIN UPSIDE DOWN BARS
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
- 2. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- 3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools. Prep time is only 10 minutes. Serve turning each piece over as you dish it up, top with fresh whipped cream or butter pecan ice cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HARVEST PUMPKIN-SPICE BARS
Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 49
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
SPICED PUMPKIN BARS
These bars are moist, with bold pumpkin and spice flavors. When I want to lower the cholesterol, I use egg whites in place of the eggs.-Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 bars
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 131mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN UPSIDE-DOWN CAKE
Make and share this Pumpkin Upside-Down Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
- Bake 30 minutes.
- Sprinkle nuts on top& bake for another 30 minutes.
PUMPKIN STREUSEL COOKIE BARS
Pumpkin and cream cheese are delicious new fillings for a classic bar cookie, made easy with Betty Crocker™ sugar cookie mix.
Provided by Sarah Caron
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cookie mix in large bowl. Using pastry blender or fork, cut in butter and 4 oz cream cheese until mixture is crumbly (crumbs should be about pea-sized). Reserve 1 cup cookie mixture for Topping; set aside. Firmly press remaining cookie mixture evenly into bottom of pan.
- In small bowl, stir together 4 oz cream cheese, the sugar, pumpkin and flour. Stir in pumpkin pie spice until smooth. Spread over Cookie Base in pan. Sprinkle with reserved crumbs for Topping.
- Bake 25 to 30 minutes or until edges are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge to loosen. Cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN UPSIDE DOWN CAKE
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Provided by RAINBOWFROGS12
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g
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