Ultraeasypumpkinpiesquares 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 PIE SQUARES



Pumpkin Pie Squares image

The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 20 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter
FILLING:
2 cans (15 ounces each) solid-pack pumpkin
2 cans (12 ounces each) evaporated milk
4 large eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes. , Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes. , Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN PIE SQUARES



Pumpkin Pie Squares image

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

1 cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ cup butter
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup packed brown sugar
2 tablespoons butter
1 cup whipped cream

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

ULTRA-EASY PUMPKIN PIE SQUARES



Ultra-Easy Pumpkin Pie Squares image

Make and share this Ultra-Easy Pumpkin Pie Squares recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1 package yellow cake mix (set aside one cup of the dry mix before proceeding) or 1 package spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or 1/2 cup melted margarine
1 egg
1 (29 ounce) can pumpkin
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/3 cup chopped walnuts (optional)

Steps:

  • Grease and flour a 8X11 inch baking pan.
  • Preheat oven to 350°.
  • Disregard instructions on cake mix box, you're not going to bake a cake.
  • Mix dry cake mix (minus 1 cup dry mix) and melted butter.
  • Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
  • Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
  • Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
  • Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly.
  • Mix in nuts, if desired.
  • Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
  • Cool and serve with whipped cream.

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!

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