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 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
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.
PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
DATE PECAN PUMPKIN SQUARES
Categories Mixer Dessert Bake Thanksgiving Kid-Friendly Date Pecan Pumpkin Fall Family Reunion Poker/Game Night Potluck Gourmet Small Plates
Number Of Ingredients 14
Steps:
- Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut it into 12 squares, and serve it with the nutmeg ice cream and the bourbon burnt sugar sauce.
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4.6/5 (15)Total Time 1 hr 5 minsCategory Dessert RecipesCalories 260 per serving
- In a stand mixer, combine the flour, oats, 1/2 cup brown sugar and butter. Beat on low speed for 2 minutes or until the mixture looks crumbly. Press the oat mixture on the bottom of an ungreased 13x9-inch baking pan.
- In a large bowl, whisk together the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice until just combined. Pour the pumpkin mixture over the crust.
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