PUMPKIN PIE SQUARES
This recipe includes an oatmeal crust, pumpkin custard and a chopped nut topping.
Provided by Amy
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 23.7 g, Cholesterol 19.2 mg, Fat 8.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 110.2 mg, Sugar 17.2 g
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.
PUMPKIN BARS I
Good with cream cheese frosting.
Provided by A. Schreier
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
- Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
- Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 27.3 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 400.5 mg, Sugar 17.5 g
PUMPKIN BARS WITH BROWN SUGAR NUT TOPPING
Make and share this Pumpkin Bars With Brown Sugar Nut Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 375 degrees.
- Prepare an ungreased 13 x 9-inch baking pan.
- For the crust; cut the butter into the brown sugar and oats until crumbly.
- Press into bottom and up the sides of prepared baking dish.
- Bake for 10-12 minutes.
- For the topping; cut the butter into nuts, flour and brown sugar; set aside.
- For the filling; combine all ingredients in a large bowl; whisk/mix until well blended and smooth.
- Pour into prepared crust.
- Bake for 20 minutes.
- Remove from oven then immediately sprinkle the topping mixture evenly over the filling.
- Return to oven for 15-20 minutes.
- Cool on a rack.
- Garnish with whipped cream if desired.
Nutrition Facts : Calories 328.1, Fat 12.7, SaturatedFat 6.5, Cholesterol 53.1, Sodium 267.1, Carbohydrate 48.5, Fiber 2.3, Sugar 24, Protein 6.2
BROWN BUTTER PUMPKIN LAYER CAKE
From Fine Cooking. A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on.
Provided by evelynathens
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Make the pumpkin purée: Position a rack in the center of the oven and heat the oven to 350°F Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You'll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.
- Make the cake: Position a rack in the center of the oven and heat the oven to 350°F.
- Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).
- Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.
- In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
- Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.
- Make the topping: Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.
- Make the frosting: Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.
- Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners' sugar and continue beating until fluffy, 1 to 2 minutes.
- Assemble the cake: Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve.
- Make Ahead Tips: You can make the purée up to 2 days ahead. The assembled, frosted cake can be covered with a cake dome and refrigerated for up to 2 days. Serve at room temperature.
Nutrition Facts : Calories 1250.7, Fat 75.5, SaturatedFat 41.3, Cholesterol 228.1, Sodium 745.2, Carbohydrate 137.4, Fiber 2.4, Sugar 107.6, Protein 12.9
PUMPKIN DESSERT BARS
Put a twist on traditional pumpkin pie with this recipe. It packs the spicy pumpkin flavor you love, but in a new crowd-sized form. -Tena Huckleby, Greeneville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13x9-in. baking dish. , In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack., Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside., In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired.
Nutrition Facts : Calories 284 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING
Categories Food Processor Nut Vegetable Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 23
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
- For filling:
- Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)
PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING
Provided by Carolyn Beth Weil
Categories Ginger Dessert Christmas Thanksgiving High Fiber Walnut Pumpkin Fall Family Reunion Cinnamon Clove Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For topping:
- Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- For crust:
- Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
- Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
- For filling:
- Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
- Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
- Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.
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