Quick And Easy Pumpkin Squares Recipes

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EASY PUMPKIN PIE SQUARES



Easy Pumpkin Pie Squares image

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

½ cup butter, softened
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
2 eggs
¾ cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

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 SQUARES



Pumpkin Squares image

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

4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

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

QUICK AND EASY PUMPKIN SQUARES



Quick and Easy Pumpkin Squares image

With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.

Provided by FLKeysJen

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

1 (18 ounce) package yellow cake mix
1/2 cup cold butter
1 egg
2 eggs
1 (29 ounce) can pumpkin (not pumpkin pie mix)
2/3 cup milk
1/2 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
1/4 cup cold butter
whipped cream (optional)
vanilla ice cream (optional) or egg nog ice cream (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
  • Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
  • FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
  • TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
  • Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
  • GARNISH with whipped cream or ice cream and serve!

PUMPKIN PIE BARS



Pumpkin Pie Bars image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 dozen bars

Number Of Ingredients 11

1 1/2 cups Pillsbury BEST® All Purpose Flour, plus 1 tablespoon, divided
1 cup finely chopped nuts
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tsps. ground cinnamon, divided
3/4 cup butter
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs, beaten
1/2 tsp. ground allspice
1/4 tsp. salt

Steps:

  • HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
  • COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
  • MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
  • BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

QUICK AND EASY PUMPKIN PIE BARS



Quick and Easy Pumpkin Pie Bars image

I generally bake from scratch, but I ran across this recipe that uses a yellow cake mix that is fabulous. It makes a beautiful three-layer bar that is good either with or without the whipped cream.

Provided by SharleneW

Categories     Bar Cookie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1/2 cup butter, melted and cooled
3 eggs
1 (16 ounce) can canned pumpkin puree
1 (5 ounce) can evaporated milk
1/2 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon
whipped cream

Steps:

  • Combine cake mix from box, melted butter and one of the eggs; beat until combined.
  • Set aside one cup of the cake-mix mixture.
  • Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
  • Press to form an even crust.
  • In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
  • Pour the pumpkin mixture over crust in prepared pan.
  • Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
  • Dot evenly over the pumpkin mixture.
  • Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
  • Cool in pan on wire rack.
  • Cut into 16 squares and then into triangles.
  • Serve with whipped cream with additional pumpkin pie spice sprinkled on top.

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