PUMPKIN SQUARES
These are good any time of year. They are excellent frosted with cream cheese icing.
Provided by GINGER P
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 17.4 g
HOME
Steps:
- Preheat oven to 350° F.
- Beat flour, oats, 1/2 cup brown sugar and butter in a small mixer until crumbly. Press onto bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
- Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. Pour over crust. Bake for an additional 20 minutes.
- Combine remaining 1/2 cup brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream, if desired.
EASY PUMPKIN PIE SQUARES
A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.
Provided by JRR
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g
PUMPKIN BARS
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.
Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
FROZEN PUMPKIN SQUARES
This sounds so delicious and so easy (no bake!). I just found this recipe from Kraft Foods I plan to make it as soon as I can get to the market. Prep time does not include 4 hours freezing time.
Provided by Lorac
Categories Pie
Time 15m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix crumbs, walnuts and butter in small bowl.
- Reserve 2 tablespoons for garnish.
- Press onto bottom of foil-lined 8-inch square pan and refrigerate.
- Pour milk into large bowl.
- Add pudding mixes, pumpkin and spice.
- Beat with wire whisk 2 minutes or until well blended.
- Gently stir in 2-1/4 cups of the whipped topping and spread over crust.
- Freeze 4 hours or until firm.
- Let stand at room temperature 10 minutes or until dessert can be easily cut.
- Cut into squares and garnish with remaining whipped topping and sprinkle with reserved crumbs.
- For easy snacking, wrap frozen squares individually and freeze.
- Take out as desired for quick snacks.
PUMPKIN SQUARES
Make and share this Pumpkin Squares recipe from Food.com.
Provided by Cheryl E
Categories Pie
Time 1h10m
Yield 24 bars
Number Of Ingredients 15
Steps:
- Combine flour, oats, brown sugar and butter in a bowl.
- Mix until crumbly, using an electric mixer on low speed.
- Press into a ungreased 13x9x2-inch pan.
- Bake at 350°F oven for 15 minutes.
- Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
- Pour into baked crust.
- Bake for another 20 minutes on 350°F.
- Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
- Cool in pan on a rack, then cut and serve.
Nutrition Facts : Calories 177.2, Fat 8.3, SaturatedFat 4.1, Cholesterol 35, Sodium 158.3, Carbohydrate 24, Fiber 1.2, Sugar 15.9, Protein 2.9
THE BEST PUMPKIN SQUARES
Make and share this The Best Pumpkin Squares recipe from Food.com.
Provided by ManCanCook
Categories Dessert
Time 45m
Yield 1 tray pumpkin squares, 20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the Pumpkin Square ingredients together.
- Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
- For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
- Wait for the pumpkin squares to cool before topping with the frosting.
Nutrition Facts : Calories 330.5, Fat 18.1, SaturatedFat 3.7, Cholesterol 47, Sodium 296, Carbohydrate 40.2, Fiber 0.6, Sugar 28.9, Protein 3.2
PUMPKIN SQUARES
I am famous for this recipe I won first place for in school. It is called Pumpkin Squares. Every October and November I get requests to make it for potlucks and for the family. **(STEP 2: In my opinion, the best part, so I usually double)**
Provided by looneytunesfan
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Step 1 Directions:.
- Mix crumbs with sugar; stir in melted butter. Pat into 13x9x2 baking dish.
- Step 2 Directions:.
- Beat eggs, sugar and cream cheese until light and fluffy. Spread over crumbs. Bake for 20 minutes at 350*.
- Step 3 Directions:.
- Mix pumpkin, egg yolks, sugar, milk, salt and cinnamon in top of a double boiler. Cook over boiling water until thick about 5 minutes. Meanwhile sprinkle gelatin on 1/4 cup of cold water in small saucepan; stir over low heat just until dissolved. Stir into pumpkin mixture when through cooking. Cool.
- Step 4 Directions:.
- Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff and glassy. Fold into pumpkin mixture. Pour over baked mixture and chill. Top with Cool Whip if desired.
Nutrition Facts : Calories 703.9, Fat 35.6, SaturatedFat 20.1, Cholesterol 250, Sodium 630.7, Carbohydrate 87.9, Fiber 1.5, Sugar 70.1, Protein 12.3
SWEET PUMPKIN SQUARES
Make and share this Sweet Pumpkin Squares recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 4 ingredients until crumbly; press into greased 13x9 baking pan.
- Bake at 350° for 20 minutes.
- While the crust is baking: Beat all filling ingredients in lg bowl until smooth.
- Pour into crust; bake for 45 minutes.
- Topping: Mix the topping ingredients; sprinkle over filling and bake another 15 minutes until knife comes out clean.
Nutrition Facts : Calories 340.2, Fat 14.4, SaturatedFat 7.2, Cholesterol 84.3, Sodium 265.4, Carbohydrate 48.4, Fiber 1.2, Sugar 33, Protein 6.6
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