Ruths Pumpkin Dessert Squares Recipes

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PUMPKIN DESSERT SQUARES



Pumpkin Dessert Squares image

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

1 1/2 cups Original Bisquick™ mix
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
1 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
4 teaspoons pumpkin pie spice
3 eggs
1 cup Original Bisquick™ mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped pecans

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

PUMPKIN DESSERT



Pumpkin Dessert image

"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/2 cup butter, melted
1 large egg
FILLING:
1 can (30 ounces) pumpkin pie filling
1 can (5 ounces) evaporated milk
2 large eggs, lightly beaten
TOPPING:
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish. , For filling, combine pumpkin pie filling, milk and eggs; pour over crust., For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. , Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving.

Nutrition Facts : Calories 319 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 377mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

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

PUMPKIN AND WALNUT SQUARES



Pumpkin and Walnut Squares image

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

1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Confectioners' sugar, optional

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.

RUTH'S PUMPKIN DESSERT SQUARES



Ruth's Pumpkin Dessert Squares image

This is my baby sister's recipe for pumpkin squares. I have found other recipes that are just not the same--and if they aren't like Ruths, then they simply aren't anywhere near as good.

Provided by Chabear01

Categories     Dessert

Time 1h15m

Yield 1 square, 16 serving(s)

Number Of Ingredients 12

1 (18 ounce) package yellow cake mix (reserve 1 cup)
1/2 cup margarine, melted
1 egg
2 cups pumpkin
2/3 cup milk
2 eggs
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 cup yellow cake mix (the one you reserved)
1 teaspoon cinnamon
1/4 cup sugar
1/4 cup margarine

Steps:

  • Bottom Crust:.
  • From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
  • Filling:.
  • Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
  • Topping:.
  • Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
  • Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.

Nutrition Facts : Calories 276.4, Fat 13.5, SaturatedFat 2.6, Cholesterol 41.7, Sodium 330.3, Carbohydrate 36.5, Fiber 0.5, Sugar 23.8, Protein 3.2

PUMPKIN DESSERT SQUARES



Pumpkin Dessert Squares image

Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!

Provided by Cookin-jo

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
3 large eggs
1 1/4 cups pumpkin butter (I used Spicy Pumpkin Butter, takes 10 minutes to make)
1/8 cup milk
1/2 cup pecans, toasted and chopped
1 tablespoon flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, softened

Steps:

  • Measure out one cup of the cake mix and set aside for the topping.
  • Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
  • Press lightly and evenly into a lightly greased 9 X 13 baking pan.
  • Mix the pumpkin butter with 2 eggs and the milk.
  • Spread pumpkin butter over the cake base evenly.
  • Sprinkle chopped pecans over the pumpkin.
  • Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
  • Add softened butter and mix until crumbly.
  • Sprinkle crumbs over the top of the cake.
  • Bake at 350 degrees for 35-40 minutes, until golden.
  • Note: If you're making your own pumpkin butter let it cool before using in this recipe.
  • Prep and cook times do not include the time to make the pumpkin butter.

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