Ultraeasypumpkinpiesquares Recipes

ULTRA-EASY PUMPKIN PIE SQUARES

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.

PUMPKIN SQUARES

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.

EASY PUMPKIN PIE SQUARES

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.

QUICK AND EASY PUMPKIN SQUARES

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!

PUMPKIN PIE SQUARES

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.