Tres Leches Pumpkin Pie Squares Recipes
TRES LECHES PUMPKIN PIE SQUARES
Pumpkin, the universal ingredient for a delicious fall recipe. These delightful pumpkin squares are sure to cause smiles aplenty. The pumpkin filling is soft and moist with just the right amount of spice. The pecan cookie crust gives the bars a great crunch and nutty flavor. They remind us of a creamy pumpkin pie in bar form....
Provided by Wendy Rusch
Categories Other Desserts
Time 1h
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350. Spray or lightly wipe down with vegetable oil on a paper towel an 11x17 pan.
- 2. In a large bowl combine flour, butter, and brown sugar with hands or mixer on low until crumbly like oatmeal. Stir in pecans. Spread into pan and pat down well and evenly. Bake 15 minutes.
- 3. While crust is baking, combine filling ingredients in a large bowl mixing well with mixer.
- 4. Place your pan on the oven rack. Pour over hot baked crust (this will prevent spilling the mixture). Bake 35-45 minutes until the center is no longer jiggly. Remove from oven to cool. Store in refrigerator until ready to serve. *Don't be alarmed if it doesn't all fit in the pan, just quick spray a casserole dish and pour remaining into it, no crust needed, and bake, not for as long probably so watch it. And then you'll have a little to sample too. I don't know why sometimes this all fits in the pan and sometimes it don't... I'm guessing the amount of pumpkin per can or the size of the eggs even?
- 5. When totally cool or ready to serve, in a medium to a large bowl, with mixer on medium, beat cream and powdered sugar until it just starts to thicken. Then add pudding mix and beat on high until stiff peaks form. The pudding mix will hold the whipped cream together and can be made up to two days before serving.
- 6. At this point, you can either spread the topping over the bars before cutting or top each piece individually.
- 7. *If you prefer fresh whipped cream omit the pudding and prepare up to an hour before serving. *This can be divided between 4 - 8x8 pans or 2 - 9x13 pans instead of using 1 - 11x17 pan, as well. It freezes (without whipped cream) very well, place in the fridge to thaw the day before it's needed. *Or...You could easily half this recipe too and use 1 - 9x13 pan. I just hate when I have leftover evaporated milk and sweetened condensed milk.
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- Use your fingers to crimp the edges of the pie crust around the top of the pan. Press the crust down against the top of the pan a little. Then place the pie crust in the freezer until ready to use. (This helps it to not slump while baking.)
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