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 -----
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Pumpkin Pie Bars
These Pumpkin Pie Bars are fun twist on classic pumpkin pie!
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✅ RECIPE INGREDIENTS
1 1/4 cups flour
3/4 cups old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans chopped
2/3 cup butter melted
4 eggs
30 oz pumpkin puree
28 oz sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
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Pumpkin Pie Spice:
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Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars - Glen And Friends Cooking
Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars
As you can tell - I don't really know what to call these... so today watch Glen Cook pumpkin slab pie? Slab pumpkin pie bars? It's a great Thanksgiving dessert pie with a no-roll press in pie crust.
Press-In Crust: (makes 2 - 9”x13” crusts)
Ingredients
310 mL (1 ¼ cups) cold butter, cut into cubes
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
2 mL (½ tsp) salt
625 mL (2 ½ cups) all-purpose flour
Pumpkin Filling:
Ingredients
500 ml (2 cups) pumpkin puree
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
5 mL (1 tsp) cinnamon
2 ml (½ tsp) nutmeg
1 ml (¼ tsp) ground cloves
1 ml (¼ tsp) ground ginger
.5 mL (1/8 tsp) ground mace
1 ml (¼ tsp) allspice
Pinch salt
2 large eggs
250 mL (1 cup) cream
Crust Method:
Place all of the ingredients in a food processor and pulse until it looks like wet sand.
Divide between two 9”x13” sheet pans and pressing with your hands.
Refrigerate at least 30 minutes before blind baking.
Preheat oven to 180ºC (350ºF)
Blind bake for 25-30 minutes.
*Unbaked crust pressed into a sheet pan can be frozen for several weeks before use - can be blind baked from frozen.
Filling Method:
Preheat the oven to 220ºC (425°F).
Whisk all of the ingredients together until smooth.
Pour the filling into the crust and bake for 10 minutes.
Reduce the oven temperature to 350° and bake for about 20-25 minutes longer, until the filling is set.
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Perfect Pumpkin Pie Bars | Reliable Recipes by Brava Chef Erin
Put a twist on your basic pumpkin pie this Thanksgiving by making these pumpkin pie bars instead! Brava Chef Erin takes you step by step through this easy-as-pie recipe. Enjoy!
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Creamy Pumpkin Pie Bars
Learn how to make Creamy Pumpkin Pie Bars in just a few steps.
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The Best Pumpkin Pie Bars
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Get the recipe here:
Ingredients
For the Crust:
3/4 pound (340g) unsalted butter, softened
1/2 cup granulated sugar (125g)
1/2 cup (60g) confectioner's sugar1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (440g) all-purpose flour
The Pumpkin Filling:
8 ounces (230g) cream cheese, softened
2 ounces (60g) unsalted butter, softened
15 ounces (425g) pure cooked pumpkin puree
1 cup (230g) granulated sugar
1/4 teaspoon salt
3 egg yolks
1 cup (250ml) warm whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Optional Toppings:
Homemade whipped cream
Mini Holiday Shortbread Cookies
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Crust: In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, salt, and vanilla. Beat until fluffy. About 5 minutes. Add the flour in a few batches until combined and a dough is formed.
Press the dough into a 9 by 13-inch (33 by 23 cm) baking pan and up the sides of the pan. Freeze the pan for an hour until the crust is solid and chilled.
Make the filling: In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the cream cheese, butter, sugar, salt, vanilla, cinnamon, and ginger. Beat on low speed until combined and smooth. Add the pumkin and beat until smooth.
Add the egg yolks and beat until smooth. Then, add the milk and beat until incorporated and smooth.
Bake the Pie: Place the chilled pie crust on the center rack of the preheated oven and bake for 15 minutes. Remove the pan from the oven and pierce the bottom with a fork. Using the fork, press the dough back up the sides of the pan if it started to fall. Bake the crust for an additional 10 minutes or until slightly golden.
Pour the pumpkin filling into the chilled crust and place the pan on the center rack of the oven. Bake for about 35 minutes or until the filling has set. It should still jiggle a little in the center.
Cool to room temperature and chill either in the freezer for an hour or in the refrigerator overnight. The pie tastes best chilled.
Slice the pie into 12 pieces. Garnish with homemade whipped cream and mini shortbread cookies. Serve with coffee. Kali Orexi!
Notes
Freezer & Make - Ahead Instructions: The crust can be made a month ahead of time (if using a metal pan. See video) and stored (wrapped tightly in plastic) in the freezer.
The baked pie can also be frozen up to 2 weeks. However, it tastes best made a day ahead of serving.
The pumpkin filling can be made 2-3 days ahead of time and stored in the refrigerator in an airtight container.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!