How To make Pumpkin Pie Squares
FOR CRUST:
1 c Flour
1/2 c Quick-cooking oats
1/2 c Brown sugar
1/2 c Butter or margarine
FOR FILLING:
1 cn Mashed pumpkin (16oz)
1 cn Evaporated skim milk (13.5
-oz) 2 Eggs
3/4 c Sugar
1/2 ts Salt
2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Nutmeg
1/4 ts Ground cloves
Heat oven to 375 degrees. Combine flour oatsm brown sugar and margarine in a bowl. Mix until crumbly, with a pastry blender or with an electric mixer at low speed. Press dough into the bottom of an ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor. Beat or process well. Pour into baked crust. Bake 35 to 40 minutes, until a sharp knife comes out clean form the center. Cut into squares and serve with Chantilly Cream. Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%) Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 -----
How To make Pumpkin Pie Squares's Videos
Easy Pumpkin Pie Bars
FULL RECIPE:
Easy pumpkin pie bars with a classic pumpkin pie filling and a 2 ingredient cake mix crust. Made in a 9×13 inch pan, these pumpkin pie bars are amazing!
How to make: EASY PUMPKIN PIE BARS
These Easy Pumpkin Pie Bars can be whipped up in minutes and are so easy to slice and serve! Perfect for Thanksgiving and the holidays!
FULL RECIPE HERE:
Vegan Pumpkin Pie Bars Recipe for the Holidays (Easy + Healthy!) | Thrive Market
Welcome back to Prep School! New look, new feel—same delicious and healthy recipes. On this episode, Chef Megan Mitchell is ringing in some holiday cheer with these easy Vegan Pumpkin Pie Bars (they’re also gluten-free!).
Get the full recipe »
Shop Prep School »
#thrivemarket
#holidaybaking
#healthyholiday
ABOUT THRIVE MARKET: Thrive Market is on a mission to make healthy living accessible for every American family. We offer the world’s best organic and non-GMO products and deliver them to your door at 25–50% off retail. Subscribe for inspiring recipes and videos that make healthy living easier and more delicious.
Creamy Pumpkin Pie Bars
Learn how to make Creamy Pumpkin Pie Bars in just a few steps.
See the full recipe:
Photography gear that we use:
Great starter camera:
Versatile lens:
Great Macro Lens:
RF Adapter:
These contain affiliate links, which means we earn from qualifying purchases.
PUMPKIN PIE BARS | healthy recipe
These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!
If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.
This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.
PRINT RECIPE HERE:
Thanks for watching! Make sure to SUBSCRIBE for more videos:
INGREDIENTS & PRODUCTS USED + MENTIONED:
8x8 Baking Dish:
Coconut Flour:
Glass Mixing Bowls:
Glass Storage Container:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Spice Latte:
Pumpkin Oatmeal Cups:
Mini Pumpkin Pies:
How-To Roast Pumpkin Seeds:
15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*
INSTRUCTIONS
Preheat oven to 350ºF.
Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
Stir in chocolate chips.
Transfer batter to prepared baking dish.
Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!
NOTES
Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.
For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.
Be sure to store these bars in the refrigerator. They are best when eaten cold.
Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!
NUTRITION
Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
PUMPKIN PIE BARS | Fall Recipe
Domestic Diva Cooking:
Playlist:
Recipe (I used 1 whole can of pumpkin) :
♥♥♥♥♥♥♥♥♥♥♥♥♥♥
♥Find some of my favorite things here:
♥My Meal Planner:
*Follow Me*
♥Instagram:
♥Pinterest:
♥Check out Fetch Rewards. Turn any grocery receipt into savings! Use my referral code, M9EDN, during signup and you'll get 2,000 Fetch Points just for starting. Download here:
♥ Ibotta:
♥$10 off Walmart Grocery Pickup:
♥Email me for collabs/ business inquiries: tdschaller@gmail.com
♥What's For Dinner Playlist:
♥See old vlogs:
All Music is either from the YouTube Creator Studio, Epidemic Sound or
Music by Joakim Karud
DISCLAIMER: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support my channel and allows me to continue to make videos like this. Thank you for your support! ♥♥♥
#PumpkinPie #Dessert #Baking