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
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
FROSTY PUMPKIN SQUARES
Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 9
Number Of Ingredients 9
Steps:
- Let ice cream stand at room temperature 30 to 45 minutes to soften.
- Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
- In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
- Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
PUMPKIN DESSERT SQUARES
Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g
FROZEN PUMPKIN DESSERT
This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. -Susan Bennett, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.
Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 102mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN ICE CREAM SQUARES
Make and share this Pumpkin Ice Cream Squares recipe from Food.com.
Provided by Diana Adcock
Categories Frozen Desserts
Time 2h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease a 9 inch square baking pan.
- In a medium bowl combine graham cracker crumbs and sugar.
- Add the melted butter and toss together well.
- Press into baking pan and set aside.
- In a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
- Fold in softened ice cream and stir well to combine.
- Spread ice cream mixture over crumbs smoothing the surface.
- Cover with plastic wrap and freeze to firm.
- Just before serving whip cream to soft peaks.
- Cut Ice Cream into bars.
- Garnish with whipped cream and nuts.
Nutrition Facts : Calories 251.8, Fat 19.3, SaturatedFat 9.9, Cholesterol 53.9, Sodium 199.9, Carbohydrate 18.9, Fiber 1.2, Sugar 15.3, Protein 3
PUMPKIN CREAM CHEESE SQUARES
Make and share this Pumpkin Cream Cheese Squares recipe from Food.com.
Provided by SweetChef
Categories Bar Cookie
Time 40m
Yield 18 squares, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Grease 9x13 baking pan.
- For filling: whisk together cream cheese, sugar and egg until well blended. Set aside.
- For batter: Combine pumpkin, sugar, egg, and oil. Mix well.
- Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect.
- Sprinkle with chocolate morsels, if desired.
- Bake 25-30 minutes or until tester inserted into the center comes out clean.
- Cool, cut into squares.
Nutrition Facts : Calories 150.2, Fat 6.9, SaturatedFat 2.1, Cholesterol 30.4, Sodium 179.1, Carbohydrate 20.7, Fiber 0.7, Sugar 14.4, Protein 2
FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
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