Pumpkin Pie Squares
Readers from the white race should know that I am writing to you. Pumpkin pie is not popular among black people. A pumpkin pie and a sweet potato pie can appear very similar when placed side by side. In general, these two fall favorites attract to people from two quite distinct cultural backgrounds, as you can see here. Earlier today, the Origins Makers sent out an email with background information on the history of sweet potato pie. Do not bother sending me an email if you know of someone who can offer a similar background on pumpkin pie.
It’s officially the holiday season, and the traditional Thanksgiving dinner will kick off the celebrations next week!
A number of them even compete to see who can make the best one.” Sweet potatoes, which are believed to have originated in South America, possibly in present-day Peru, and are known for their naturally sweeter taste and wide range of applications, became a more common staple during the sixteenth century when Spanish traders began exporting them to Western Europe and West Africa, despite the fact that “the sweet spud” was a complete dud to the West African palate.
They despised the taste of the sweet potato and referred to it as ‘the white man’s yam.’ Instead, they devoted most of their attention to eating the leaves.
- The latest culinary trends from England were eagerly adopted by wealthy American colonial kitchens.
- In the beginning, enslaved African Americans ate sweet potatoes raw or baked them over an open fire.
- Sweet potatoes would be cooked in the fireplace.
- My grandmother had a fireplace, and we were able to bake them in the embers and coals of the fire.
- The sweet potato, according to agricultural engineer Walter A.
- ” If you want to store it, you can.
- you could use it in place of the wheat flour in addition to producing some very delectable products, as Carver proposed during World War II, when wheat was becoming scarcer.
- the leaves can be eaten.” More than 100 sweet potato-based products were developed by Carver during his lifetime.
- A staple crop on many farms, sweet potatoes have become popular.
- we used to have a large field of sweet potatoes.” And my father would plow the sweet potatoes after they had fully matured.
- “And we would eat from that pile all winter long,” says the author.
The land my grandfather gave me is marked with the words, ‘This is yours.’ ‘He told me that I could plant whatever I wanted,’ I said, and the first thing I did was plant sweet potatoes.’ Sweet potatoes were a staple food during the Great Migration from rural areas to urban areas, and they remained on the menu during this time of transition.
- typically consisted of lamb or roast beef, rice and gravy, peas, sweet potatoes, and three-layer jello for dessert.” According to Camay Calloway Murphy, who grew up in New York City and recalls, “In the wintertime.
- put ’em in the fire and eat the hot sweet potatoes.” Tuskegee Airman A young Alexander Jefferson recalled his childhood in Detroit, Michigan’s Polish neighborhood: “The neighborhood kids my age would build fires and we’d roast potatoes; the Polish kids would bring white potatoes.”.
- In addition, after roasting sweet potatoes, the children took them home, and their mothers and fathers.
- We also shared sweet potatoes, and the Polish guests brought some delicious potato pancakes to the table.
- After being asked about his favorite food during an interview, the late U.S.
- Martin Luther King, Jr., felt the same way.
- King: Naomi King is a writer and a poet who lives in the city of New York City.
It was my mother who taught me how to cook, and although I did not enjoy cooking, it was something I had to do for the sake of my family.
Check on the status of Corrie’s flight up here and whether you can whip up some sweet potato pie for me.’ That was fine with me, so I went ahead and did it.
While speaking with him, I inquired as to whether or not he had received his dessert.
The pie has been delivered.
Producer of musical works He recalled working with a musician who was paid in pie: “When I decided that I was going to play music.
I’m talking about Neal Hefti.
“Well, what are you planning on giving me in exchange for my assistance?” he inquired.
‘Do you know where I can get some sweet potato pies?’ he inquired of her.
As well, I learned how to.
Orlando Bagwell, a documentary filmmaker, listed his Thanksgiving menu as follows: “Turkey, stuffing, sweet potatoes, macaroni and cheese, greens, string beans, sauerkraut, pies.
“Mincemeat pies, pumpkin pies, sweet potato pies, and coconut cake are some of my favorite desserts.
Batts(1947 – 2020), a former federal district court judge, shared some of her favorite recipes: “My mother would make sweet potato pudding from time to time.sweet potato pie, which she learned to make because my father loved sweet potato pies.
she also made fruitcake.” They were probably delicious, but.
those women could cook pies that were so good you’d have to take your shoes off and wiggle your toes in order to enjoy them.” When asked about a holiday custom in his community in Longview, Texas, former Portland Mayor Charles R.
during the Christmas holiday is the day before.
they would cut the sweet potato pie, and they’d have one that they would cut on Christmas Eve.
.and you could go throughout the entire neighborhood.
What you remember most about the place is that it was a loving and sharing environment; more than the meal, you recall being able to walk next door and pick up a slice of potato pie on Christmas Eve.
she taught me all I know about cooking.” In addition, I enjoy sweet potato pie.
‘It has to cool off,’ she stated.
Even though I was unaware of this, they teased me mercilessly for the rest of the evening over the cooling of the sweet potato pie.
They were still steadfast in the middle of the group.
It was certainly decadent (laughter), to say the least.” Carrie Camillo Tankard, former vice president of the NAACP on Martha’s Vineyard, described sweet potato pie as having “the best smell on the planet.” Sweet potato pies were a favorite of my mother’s, and so whenever I make them, I am reminded of her.” Many a cook, on the other hand, has gone to their graves with their secret ingredients in tow.
- Judge Deborah A.
- My mother had stated that she would no longer be making them, and I expressed my displeasure by saying, ‘We cannot allow this to happen.’ ‘You have to tell us.show us how to make it,’ says the narrator.
- ‘Well, you take a little bit of this and a little bit of that.’ And I’m asking, ‘Are you referring to your pinch or my pinch.’ Please, could you simply provide me with some globally recognized measurements?’ And, of course, she was unable to accomplish this.
- monitor our every move and tell us what to do.
- I was attempting to follow the directions when my mother became upset and yelled, “Move (laughter).” So, at ten o’clock at night, I was still trying to follow the recommendations.
- That is why to this day, I have never cooked a sweet potato pie, and time is running out for me to do so.
- Sewell, a lawyer and political representative, adding, “All of the things that my grandmother used to do, my mother now does.” And I pray that it will not be extinguished in my age.
it’s on my “bucket list.” As the sweet potato has a unique position in African American culture, we hope that as you prepare your holiday dinners, you will create sweet memories of your own and guarantee that your wonderful family recipes are passed down through the generations.
When the Honorable Edith Ingram speaks on session 1, tape 2, tale 2, she explains her family’s traditional foodways.
Serena Williams discusses her maternal grandparents and her childhood on a farm in Session 1, tape 2, tale 5.
Hill (The HistoryMakers A2012.248) conducted by Larry Crowe on December 15, 2012, and preserved in the The HistoryMakers Digital Archive.
Hill discusses his research with sweet potatoes in Session 1, tape 5, tale 6, in which he discusses the second half of his research.
Bobbie Steele describes the foods she ate as a child in Session 1, tape 1, story 11 of the Bobbie Steele oral history project.
The sights, sounds, and smells of growing up in Indianola, Mississippi, are described in detail by Ovie Carter in Session 1, tape 2, story 2.
Nancy Bowlin describes her earliest childhood memory in Session 1, tape 1, story 10 of the Nancy Bowlin interview.
Richardson conducted an interview with Barbara Boyd (The HistoryMakers A2000.006) on July 11, 2000, which is available in the HistoryMakers Digital Archive.
In an interview with Larry Crowe on September 21, 2003, Camay Calloway Murphy (The HistoryMakers A2003.225) can be found in the HistoryMakers Digital Archive.
1 of the New York, New York series.
Alexander Jefferson describes his neighborhood in Detroit, Michigan, in Session 1, Tape 1, Story 10, Alexander Jefferson.
Richardson conducted an interview with John Lewis (The HistoryMakers A2001.039), which was published on April 25, 2001, in The HistoryMakers Digital Archive.
In an interview conducted by Denise Gines on July 14, 2010, Naomi King (The HistoryMakers A2010.071) was included in the HistoryMakers Digital Archive.
Martin Luther King, Jr.
On September 16, 2008, Larry Crowe conducted an interview with H.
Barnum (The HistoryMakers A2008.110), which may be found in the HistoryMakers Digital Archive.
Adrienne Jones conducted an interview with Orlando Bagwell (The HistoryMakers A2007.339) on December 17, 2007, which is available in the HistoryMakers Digital Archive.
Interview with the Honorable Deborah A.
Story number three in session one, tape number two, and so on.
Interview with Loretta Henry conducted on April 5, 2004 by Julia Reed Hare (The HistoryMakers A2004.040), available in the HistoryMakers Digital Archive.
Interview with Racine Tucker Hamilton conducted on September 20, 2004, at the HistoryMakers Digital Archive with Charles R.
Interview with Shawn Wilson conducted on July 31, 2005, by Walter J.
When Walter J.
Mary “Betty” Brown (The HistoryMakers A2006.008), interviewed by Tracey Lewis on January 26, 2006, and preserved in the HistoryMakers Digital Archive.
On June 22, 2005, Robert Hayden conducted an interview with Carrie Camillo Tankard (The HistoryMakers A2005.145), which is available in The HistoryMakers Digital Archive.
The Right Honorable (the Honorable) On August 15, 2007, the HistoryMakers Digital Archive published an interview with Deborah A.
The Honorable Deborah Batts recalls her mother’s food in Part 2 of Session 1, Tape 2 of Story 4.
Sewell (The HistoryMakers A2017.096) is included in the Digital Archive of the HistoryMakers. Terri A. Sewell discusses the sights and sounds of her youth in the first session on tape number one, narrative number twelve.
a total of 20 servings When my husband and two girls sampled this dish for the first time, they thought it was really excellent. All of the spicy pumpkin sweetness of a classic pie without the hassle of making a pie crust. Denise Goedeken of Platte Center, Nebraska, provided the following response: Recipe photo courtesy of Taste of Home for Pumpkin Pie Squares
- 1-1/2-cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2-cup brown sugar
- 1/2-cup cold butter FOR THE FILLING: 2 cans (15 ounces each) solid-pack pumpkin, 2 cans (12 ounces each) evaporated milk, 4 big eggs, 1-1/2 cups sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1 teaspoon salt
- CREAM ON TOP: 1/2 cup packed brown sugar
- 1/2 cup chopped nuts
- 2 tablespoons melted butter
- Optional: sweetened whipped cream
- Preheat the oven to 350 degrees. Combine the flour, oats, and brown sugar in a large mixing bowl. Using a pastry blender, blend in the butter until the mixture is crumbly. Fill a greased 13×9-inch baking pan halfway with the mixture. Bake for about 20 minutes, or until the crust is golden brown. Meanwhile, whisk together the filling ingredients until smooth and pour over the crust. Bake for 45 minutes, then combine the topping ingredients and sprinkle over the top of the filling. Bake for a further 15-20 minutes, or until a knife inserted in the middle comes out clean. Allow to cool before refrigerating until ready to serve. If preferred, top with whipped cream
- Otherwise, serve plain.
1 piece has 248 calories, 10 grams of fat (5 grams of saturated fat), 64 milligrams of cholesterol, 212 milligrams of sodium, 36 grams of carbohydrates (28 grams of sugars, 2 grams of fiber), and 4 grams of protein.
Pumpkin Pie Bars Recipe
Bars of Pumpkin Pie Photograph courtesy of Con Poulos
Recipe Summary test
Total time: 1 hr 45 minutes active time: 45 mins One 9-by-13-inch baking pan (about) Advertisement
- A mixture of 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cardamom combined with 1/2 cup granulated sugar, 2 big eggs, and a pinch of salt are used to make this recipe. One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- One 15-ounce can pure pumpkin puree Baked Press-In Crust (see Note)
- Crème fraîche, to be used as a finishing touch
- Preheat the oven to 425 degrees Fahrenheit in Step 1. In a small mixing bowl, whisk together the sugars, spices, and salt. In a medium-sized mixing basin, whisk together the eggs. Whisk in the sugar mixture until smooth, then add the pumpkin puree and evaporated milk and whisk until smooth again. Step 2: Spoon the mixture into the crust and bake for 10 minutes until the filling is bubbly. Reduce the oven temperature to 350° and bake for an additional 25 minutes, or until the filling is completely set and the crust is golden. Place the pan on a cooling rack and allow it to cool fully. Remove from the oven and serve with crème fraîche
For up to 2 days, the pumpkin pie bars can be stored in the refrigerator. Refrigerate or serve at room temperature for best results.
You can get the recipe for the Baked Press-in Crust here.
Pumpkin Pie Bars
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Shortbread crust and a creamy pumpkin filling combine to create the ultimate grab-and-go treat in these easy to makePumpkin Pie Bars. If you’re seeking for a dessert that has the flavor of pumpkin pie without the hassle of making a rolled out pie crust, this very delectable dish is a must-try.
Pumpkin Pie Bars
There may be affiliate links in this article. My disclosure policy may be found here. Shortbread crust and a creamy pumpkin filling combine to form these easy-to-prepare Pumpkin Pie Bars, which are the perfect grab-and-go treat. You must try this very delicious dish if you want to get the perfect pumpkin pie flavor without having to prepare your own rolled out pie crust.
What You’ll Need To Make Pumpkin Pie Bars
- Plain all-purpose flour should be used for this recipe. Butter– For this dish, salted butter will be required to be used. It should be let to soften at room temperature before to use. If you’re using unsalted butter, be sure to season the crust with a bit of salt. Icing Sugar– Whether you call it icing sugar, powdered sugar, or confectioner’s sugar, it’s all the same thing. In order to produce pumpkin puree, you’ll need a large can (make sure it’s not the same as pumpkin pie filling). Eggs – large eggs that are either white or brown in color
- Pumpkin Pie Spice–Pumpkin pie spice is utilized, and it adds a pleasant additional pumpkin flavor to the dish. Brown Sugar– Using brown sugar that has been packed will sweeten the pumpkin filling. Milk is suggested since it produces a creamier filling. Evaporated milk is also acceptable. When it comes to pumpkin pie filling, evaporated milk really functions as a thickening, preventing the filling from becoming watery.
How To Make Pumpkin Pie Bars
- 425°F is the temperature at which the oven should be preheated. Prepare a 9×13-inch baking dish by lining it with parchment paper that hangs over the sides to make it easier to remove
- Make the crust: In a large mixing bowl, combine the butter and sugar and beat until smooth, using an electric mixer or stand mixer set on medium speed for approximately 30 seconds. In a separate bowl, combine the icing sugar and continue mixing until thoroughly combined. Scrape down the sides of the basin and completely incorporate the ingredients. Add the flour and mix on a moderate speed until everything is thoroughly combined. The finished product will be crushed and soft. Using your hands, pat the crumbs into the dish: Shortbread crumbs should be patted into the baking dish that has been prepared. Preparation of the pumpkin filling: In a large mixing bowl, combine the pumpkin, eggs, salt, pumpkin pie spice, brown sugar, and vanilla extract and mix thoroughly. Using a hand mixer, blend in the evaporated milk until it is completely integrated. Pour the mixture over the crust as follows: Pour the pumpkin mixture over the shortbread crust in the baking dish that has been prepared. Preheat the oven to 350°F. Bake for 15 minutes on a baking sheet in the oven. Remove the baking sheet from the oven. Turn down the oven temperature to 350 degrees Fahrenheit and bake for another 50 to 55 minutes, or until the filling is set
- Finish with a cool down: Allow to cool fully before placing in the refrigerator for 2 hours. Lift the pie out of the pan using the parchment paper, and then cut it into squares. Pour over the top with whipped cream and serve.
Is it possible to use something other than whipped cream as a topping? Choose from a variety of toppings such as vanilla ice cream, warm caramel sauce, or even a crumble on top. What is the best way to detect when my filling is done? The bars should wobble a little in the middle, but not too much, to provide the illusion of movement. If it appears to be damp, it will require additional cooking time. It is the cooling procedure that distinguishes them.
- If I am not serving the dish right away, I like to keep the whipped cream separate until I am ready to use it. Make certain that the bars are absolutely cold before serving or storing them. Wait a few minutes before cutting the bars since they need time to set. Take advantage of my homemade Pumpkin Pie Spice, which is less expensive and can be used in a variety of baked goods.
Store the pumpkin pie bars in the refrigerator by wrapping them with plastic wrap or placing them in an airtight container for up to 3 days.
These pumpkin pie bars may be stored in the freezer for up to three months. Just make sure they are totally cooled before placing the whipped cream on top. I would recommend waiting until you are ready to serve them. Thaw in the refrigerator, and when you’re ready to serve, mix up the whipped cream.
More Great Recipes To Try
It is possible to freeze these pumpkin pie bars for up to 3 months at a time. I would recommend waiting to put the whipped cream on until you are ready to serve them till they are absolutely cold. Remove from the freezer and place in the fridge until ready to serve.
- 12cupicing sugar (also known as powdered sugar or confectioners sugar)
- 112cupsall-purpose flour
- 34 cup salted and melted butter at room temperature
- 425°F is the temperature at which the oven should be preheated. Prepare a 9×13-inch baking dish by lining it with parchment paper that hangs over the sides to make it easier to remove
- Make the crust: In a large mixing bowl, combine the butter and sugar and beat until smooth, using an electric mixer or stand mixer set on medium speed for approximately 30 seconds. In a separate bowl, combine the icing sugar and continue mixing until thoroughly combined. Scrape down the sides of the basin and completely incorporate the ingredients. Add the flour and mix on a moderate speed until everything is thoroughly combined. The finished product will be crushed and soft. Using your hands, pat the crumbs into the dish: Shortbread crumbs should be patted into the baking dish that has been prepared. Preparation of the pumpkin filling: In a large mixing bowl, combine the pumpkin, eggs, salt, pumpkin pie spice, brown sugar, and vanilla extract and mix thoroughly. Using a hand mixer, blend in the evaporated milk until it is completely integrated. Pour the mixture over the crust as follows: Pour the pumpkin mixture over the shortbread crust in the baking dish that has been prepared. Bake:Place the baking dish in the oven and bake for 15 minutes, or until the potatoes are tender. Turn down the oven temperature to 350 degrees Fahrenheit and bake for another 50 to 55 minutes, or until the filling is set
- Finish with a cool down: Allow to cool fully before placing in the refrigerator for 2 hours. Lift the pie out of the pan using the parchment paper, and then cut it into squares. Pour over the top with whipped cream and serve.
- If I am not serving the dish right away, I like to keep the whipped cream separate until I am ready to use it. Make certain that the bars are absolutely cold before serving or storing them. Wait a few minutes before cutting the bars since they need time to set. Take advantage of my homemade Pumpkin Pie Spice, which is less expensive and can be used in a variety of baked goods. Store in the refrigerator for up to 3 days by wrapping the cooled pumpkin pie bars in plastic wrap or storing them in an airtight container in the refrigerator. These pumpkin pie bars may be stored in the freezer for up to three months. Just make sure they are totally cooled before placing the whipped cream on top. I would recommend waiting until you are ready to serve them. Make the whipped cream ahead of time and place it in the refrigerator to defrost.
Serving:1serving Calories: 373 kilocalories (19 percent ) 47 grams of carbohydrate (16 percent ) 8 g of protein (16 percent ) 18 g of fat (28 percent ) 11 g of saturated fat (69 percent ) 1 gram of polyunsaturated fat 5 g of monounsaturated fat 1 gram of trans fat Cholesterol: 109 milligrams (36 percent ) Sodium: 288 milligrams (13 percent ) Potassium is 384 milligrams (11 percent ) 2 g of dietary fiber (8 percent ) 31 g of sugar (34 percent ) 11244 International Units of Vitamin A (225 percent ) 4 milligrams of vitamin C (5 percent ) Calcium: 200 milligrams (20 percent ) 2 milligrams of iron (11 percent ) Course:Dessert Cuisine:American Pumpkin pie bars and pumpkin pie squares are two variations on the theme of pumpkin pie.
My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page.
This article will explain how long a store-bought or handmade pumpkin pie will last in the refrigerator, on the counter, and in the freezer, as well as how to determine if your pumpkin pie has turned bad. The Thanksgiving meal is not complete for many people in the United States until pumpkin pie is served. While juggling all of the other dishes including the turkey, you might be tempted to bake the pie first and then leave it on the counter while you go to work on the turkey and all of the side dishes.
After all, the last thing you want is for your visitors to become ill!
However, if you’re preparing your pie ahead of time, here’s how long homemade pumpkin pie may be stored, how the laws differ for store-bought pies, and how to detect whether pumpkin pie has gone bad.
How Long Does Pumpkin Pie Last on the Counter?
The guidelines for baking pumpkin pie remain the same whether the filling comes from a can or is made from a fresh pumpkin (congratulations on taking on such a daunting task!). Because pumpkin pie is comprised of custard, which contains milk and eggs, it is less forgiving than fruit-filled pies and, as a result, should not be left out on the counter for an extended period of time. I’m wondering how long pumpkin pie will last at room temperature. Because germs grow fast at temperatures ranging from 40 degrees Fahrenheit to 140 degrees Fahrenheit, pumpkin pie is only edible for two hours after it has been left out at room temperature for two hours.
- In general, store-bought pumpkin pie is more forgiving than homemade pumpkin pie.
- In a nutshell, preservatives.
- The pumpkin pie can be kept on your counter until its sell-by date if it was held at room temperature at the store before being brought home.
- Assuming that pumpkin pies purchased from bakeries do not include preservatives, they need to be treated in the same way that handmade pies are treated.
How Long Does Pumpkin Pie Last in the Fridge?
Freshly cooked pumpkin pie will stay in the refrigerator for 3 to 4 days if kept in an airtight container. When storing, cover loosely with aluminum foil or plastic wrap to prevent moisture from accumulating.
Given that pumpkin pie is wonderful when served cold, you may serve it right out of the refrigerator (with plenty of whipped cream, if you please). If you wish, you might take it out of the fridge a couple of hours before serving it to ensure that it reaches room temperature safely before serving.
How to Freeze and Thaw Homemade Pumpkin Pie
Yes, it is possible to freeze pumpkin pie! If you wish to make your dessert ahead of time for Thanksgiving, frozen homemade pumpkin pie can keep for up to one month in the refrigerator. To make pumpkin pie in the freezer, follow these simple steps:
- For best results when freezing pumpkin pie, bake it in a disposable aluminum pie plate to prevent ice crystals from forming
- Allowing the pumpkin pie to cool completely will prevent it from influencing the texture of your pie crust. Seal the pie tightly with numerous layers of plastic wrap, followed by a single piece of aluminum foil for further protection. Place the pumpkin pie on a flat freezer shelf, where it will keep for up to a month. Remove your pie from the freezer, as well as its protective covers, the day before Thanksgiving. When defrosting frozen pumpkin pie, allow it to defrost in the refrigerator for at least 12 hours rather than on the counter, which can result in a soggy crust. When it’s time to serve, use whipped cream to conceal any dips or imperfections on the cake that you might have missed.
To be on the safe side, if you’re worried about the freshness of your dessert, here’s how to determine whether your pumpkin pie is rotten or spoiled: Keep an eye out for anything that smells or appears “wrong.” And it should go without saying that if mold forms on the pie, it should be thrown away.
Pumpkin Pie Dessert Squares
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. This dessert, which is an old family favorite, transforms a plain pumpkin pie into something new and exciting, giving it a modern spin on a traditional favorite. It’s also simple to prepare ahead of time! Originally from my mother, the recipe for these Pumpkin Pie Bars is adapted from hers. Over the years, I’ve cooked it for a variety of occasions, including parties, teacher luncheons, and other gatherings.
- They are quite simple to make, and if I had my way, I would be preparing this dessert on a regular basis.
- After that, the filling is covered with a streusel topping and baked until it turns golden brown.
- Moreover, despite the fact that the recipe title refers to pumpkin pie BARS, I sliced this dish into bigger pieces, much like I would serve a one-layer cake and then eat it with a fork (see recipe title).
- Enjoy these delicious pumpkin dessert bars for your holiday table or to offer at any party (or simply because they’re delicious)!
All of the components for this dish can be bought simply at your local grocery store, but I’ve included some helpful hints about how to prepare them to assist you. Yellow Cake Mix– Any brand of cake mix will work in this recipe; however, avoid using cake mixes that contain pudding, as the crust will be already moist when it is cooked. In order to save money, I generally hunt for cake mixes on sale or buy them at Aldi to save a little money. Unsalted Butter– I use unsalted butter in almost all of my baking recipes since it is so versatile.
- Did you know that butter may be frozen for later use?
- When it’s completely frozen, I place it in the refrigerator to defrost the day before I intend to use it.
- Evaporated Milk– This is the same thing as canned milk.
- At the grocery store, they are usually located next to one other on the same shelf.
- Again, I prefer to use store brand to save money (and I don’t perceive a difference while baking with it) rather than name brand.
- Typically, the filling mix comes in a bigger container, but always double-check the label before using it.
- Although imitation vanilla is less expensive, it can occasionally have an odd flavor due to the way it is manufactured.
- Salt– In this recipe, conventional table salt should be used rather than a bigger form of salt such as sea salt or kosher salt.
In these Soft and Chewy Ginger Molasses Cookies, I also prefer to incorporate ground cinnamon and ginger, which I get from my grandmother.
How To Make This Easy Pumpkin Dessert
To be honest, this dish is ridiculously simple to prepare! First and foremost, you’ll want to set away one cup of the dry cake mix for later use. Once the cake mix has been combined with the remaining cake mix, egg, and melted butter, place it in a large mixing bowl(affiliate link) and set aside (1). In a greased 9″x13″ baking pan(affiliate link), spread the crust batter in the bottom and push it down into the pan until it is evenly distributed. (2). I usually do this with my hands, but I have also used a rubber spatula(affiliate link) in the past.
Utilizing either your fingers or a dough blender(affiliate link), crumble the remaining cake mix with the softened butter, cinnamon, and sugar in a small basin until it resembles small peas.
After that, it’s time to bake it.
Make Ahead Prep and Storage Tips
There are several options for preparing this Pumpkin Pie Bars Recipe ahead of time. It’s really just a matter of preparing some of the components in advance of time. You may prepare the filling up to a day ahead of time and keep it in an airtight jar in the refrigerator. (affiliate link) Making the cake batter ahead of time and storing it in airtight containers (affiliate link) until you’re ready to make the bars is another little step that may help you save time. For up to four days, you may make these bars ahead of time and keep them in a single layer in an airtight container in the refrigerator.
Is This Dessert Freezer Friendly?
You know how much I love to prepare ahead of time and freeze what I can. These baked pumpkin pie bars can be frozen, but the texture will alter a little due to the baking process. However, after freezing the baked bars and then thawing them, I have noticed that the crust is a little more “soggy” than when serving from newly baked. I still think the overall flavor is great. Knowing this, I’ll still sometimes freeze leftovers of this dessert, but I’ll be aware that the texture may change—which is OK!
For the Crust
- 15.25 ounces of yellow cake batter reserve Topping ingredients: 1 cup dry mix
- 12 cup unsalted butter, melted
- 1 big egg
For the Filling
- 14 ounces scanned pumpkin
- 34 cup granulated sugar
- 12 teaspoon vanilla
- 12 teaspoon salt
- 1 teaspoon crushed cinnamon
- 12 teaspoon ginger
- 18 teaspoon cloves
- 2 big eggs
- 2/3 cup evaporated milk
For Streusel Topping
- One yellow cake mix (from the leftover mix)
- Fourteen cups granulated sugar
- One teaspoon ground cinnamon
- Fourteen cups unsalted butter melted
Optional Serving Topping
- Preheat the oven to 350°F. Spray the bottom of a 9-by-13-inch baking sheet with nonstick spray and put it aside.
To Prepare Crust
- Add the cake mix to a large mixing bowl, reserving one cup of the dry ingredients for the topping. In a large mixing basin, combine the remaining cake mix with the egg and melted butter until well combined. Set aside the mixture after pressing it firmly into the bottom of the pan.
To Prepare Filling
- Using an electric mixer, beat the eggs until they are light and fluffy. Add the evaporated milk and pumpkin puree and mix until well combined. In a large mixing bowl, combine the filling ingredients and distribute evenly over the crust batter.
To Prepare Streusel Topping
- 1 cup of the dry cake mix, 14 cup sugar, 1 teaspoon ground cinnamon, and 14 cup butter are combined in a small mixing dish. Using a pastry blender/cutter or a rubber spatula, mix all of the ingredients until they are crumbly. Spread the topping mixture over the pumpkin filling in an equal layer.
- 45-50 minutes at 350 degrees
- A knife should come out clean when put in the center of the cake.
How to Serve It
- Bake for 45-50 minutes at 350°F
- A knife inserted in the center should come out clean.
Everything you need is readily available at any grocery store, but here are a few pointers on how to use some of the items more effectively: Make certain that you are not purchasing sweetened condensed milk while purchasing evaporated milk. At the grocery store, they are usually located next to one other on the same shelf. I’ve tried this recipe with both regular and fat-free evaporated milk, and they both appear to work nicely, so use whatever you choose. Canned Pumpkin Puree– This is pure pumpkin puree, not pumpkin pie filling (which is available separately).
If you’re looking for vanilla extract, look for genuine vanilla extract rather than fake vanilla. Although imitation vanilla is less expensive, it can occasionally have an odd flavor due to the way it is manufactured.
For up to four days, you may make these bars ahead of time and keep them in a single layer in an airtight container in the refrigerator. Chill the bars before serving, or let them to come to room temperature (approximately 30 minutes) before serving with optional whipped topping. One bar contains 464 calories, 72 grams of carbohydrates, 6 grams of protein, 18 grams of fat, 11 grams of saturated fat, 1 gram of polyunsaturated fat, 4 grams of monounsaturated fat, and 1 gram of trans fat. Cholesterol is 82 mg, sodium is 553 mg, potassium is 181 mg, fiber is 2 grams, and sugar is 48 grams.
Pumpkin Pie Bars (with Shortbread Crust!)
For up to four days, you may prepare these bars ahead of time and keep them in a single layer in an airtight container in the refrigerator. Allow bars to come to room temperature (about 30 minutes) before serving with optional whipped topping (see note below). One bar contains 464 calories, 72 grams of carbohydrates, 6 grams of protein, 18 grams of fat, 11 grams of saturated fat, 1 gram of polyunsaturated fat, 4 grams of monounsaturated fat, and 1 gram of trans fat. Cholesterol is 82 mg, sodium is 553 mg, potassium is 181 mg, fiber is 2 grams, and sugar is 48 grams.
HOW TO MAKE PUMPKIN PIE BARS
You’ll appreciate how straightforward this dish is. To begin, prepare the crust by putting flour and sugar in a mixing bowl and cutting in cold butter until it is crumbly and firm. In order to do this, I normally use a pastry cutter, but if you want to use a food processor, simply pulse it until coarse crumbs are formed. Because the crust will still be powdery, there’s no need to roll it out; simply push it into the baking dish with your hands instead. There’s also no need to pre-bake it! Make the pumpkin pie filling next, and you’ll be done in no time.
Combine all of the ingredients in a large mixing bowl and whisk in the evaporated milk.
HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING?
This can be a little challenging, but I’m here to assist you! After 65 minutes of baking, start checking and gently move the pan with an oven mitt to make sure everything is still in place. They should jiggle somewhat in the middle, but they should not be moist and extremely jiggly throughout. Keep in mind not to cut the bars too soon after installing them. The pumpkin pie needs time to set, which occurs throughout the chilling and refrigerating processes of making it. It’s hard to resist the temptation to sample a mouthful, but be patient.
HOW DO YOU STORE PUMPKIN PIE BARS?
Because this is handcrafted and so free of preservatives, as well as being made with dairy and eggs, it must be kept refrigerated. Simply wrap the pan securely with aluminum foil and they’ll last for 3-5 days in the refrigerator.
When you take the bars out of the refrigerator, you may notice that they are a touch damp on the surface. That is completely natural and is caused by temperature fluctuations. Simply blot it lightly with a clean paper towel and it will look as good as new!
WHAT ABOUT FREEZING… CAN THESE PUMPKIN BARS BE FROZEN?
This must be refrigerated due to the fact that it is handmade and so free of preservatives, as well as being produced with dairy and eggs. You may store them for up to 3-5 days if you carefully cover the pan with foil. Take the bars out of the refrigerator and you may see that they are somewhat damp on the top. That is very natural and is caused by fluctuations in temperature. It will be as good as new if you just dab it with a clean paper towel.
WHY USE EVAPORATED MILK?
For this dish, I like using evaporated milk instead of regular milk. It has the flavor of cream without the added fat and calories that regular milk would have. The following recipe for pumpkin pie bars is by no means “healthy.” However, every little bit helps, especially during the holidays, don’t you think? Some recipes call for the use of sweetened condensed milk. which would be excellent, but you’d have to reduce the amount of sugar in the filling by a significant amount.
PRO TIPS FOR MAKING PUMPKIN PIE BARS:
- Make a plan ahead of time. These bars must be allowed to cool and chill for many hours in order for the custard to completely set, so start making them as soon as possible. Make use of high-quality canned pumpkin. I’ve found that using Libby’s brand has given me the greatest results with this recipe and others. The store brand, in my opinion, did not taste as delicious
- While preparing the crust, it may appear that it is not well combined. It will still have a floury and powdery texture to it. Everything comes together in the oven. almost magically
- It’s fine. When the pumpkin bars have completed baking, they will have risen to the top of the baking pan. Don’t worry, when the filling cools, it will fall back to its original position. similar to how a traditional pumpkin pie would
- Pumpkin pie bars can be served cold, at room temperature, or slightly warmed, depending on personal preference. Ice cold or room temperature are my preferred temperatures.
SHOP THE RECIPE:
- I use this baking pan for nearly all of my baking projects. Amazing, and cleanup is a breeze
- I highly recommend it. Pre-cut parchment paper means you’ll never have to struggle with a roll of paper again
OTHER GREAT PUMPKIN DESSERTS:
- I use this baking pan for practically all of my baking projects. It’s incredible, and cleanup is a snap
- No more wrestling with a roll of parchment paper
- Pre-cut parchment paper
Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 15 servings per recipe (hover overto adjust) Pumpkin pie tastes that are authentically pumpkin pie without the trouble of making a crust!
- A half cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup chopped cold butter
- A 29-ounce can of pumpkin puree (NOT pumpkin pie filling), four big eggs, 1 teaspoon salt, and 2 1/2 teaspoons pumpkin pie spice sugar (two cups)
- Two cans evaporated milk (each weighing 12 ounces)
- Preheat the oven to 425 degrees Fahrenheit. Place parchment paper or aluminum foil in a 9×13-inch baking dish and leave it aside for now. In a small mixing bowl, whisk together the flour and 1/4 cup sugar until well combined. Using a pastry cutter or two forks, cut the butter cubes into the flour mixture until it is well-combined. This may also be accomplished in a food processor by pulsing the ingredients until they resemble coarse crumbs. Place the crust in a uniform layer in the baking dish that has been prepared and put aside. Add the pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar to a large mixing basin and mix well. Using a whisk or a beater, combine the ingredients. Stir in the evaporated milk until everything is well-combined. Pour the mixture over the crust in the prepared pan and bake for 15 minutes at 425 degrees Fahrenheit. Leaving the pan in the oven, lower the temperature to 350 degrees and bake for another 50-55 minutes, or until the filling is set. Remove the pan from the oven and set it on a wire rack to cool entirely. Before cutting into bars, cover and place in the refrigerator for at least 2 hours. I normally prepare my bars the night before, allowing them to chill overnight in the refrigerator. Cut into squares and top with whipped cream and a small sprinkle of cinnamon, if preferred
- Slice and serve.
Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. 1 serve is equal to 1 bar. To create 15 pumpkin bars per pan, cut a panful of pumpkin bars horizontally in thirds (by creating 2 slices across the pan), then four equally spaced vertical slices to make 15 bars per pan. Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together.
Read on to find out more
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Delicious! There is definitely not enough crust to cover the bottom of a baking pan. After 15 minutes of baking, my crust was completely charred despite following the recipe to the letter. It had become inedible by the time the cooking process was completed. The pie filling, on the other hand, was outstanding. To make this dish even more delicious, I recommend doubling the amount of everything. Bake the crust for only 5 minutes, then the pie filling will need to simmer for a further 10-15 minutes.
Pumpkin becomes more set as time passes.
As opposed to using a 15-ounce can of pumpkin, I made use of a 30-ounce can, increased the spices, and baked it for 50 minutes at 350 degrees.
This dish was very delicious!
- It was also a hit with my boyfriend!
- Because I am health aware when it comes to recipes, I swapped the evaporated milk with the same quantity of soy milk and reduced the amount of butter used in the crust by half.
- Everything was excellent, and it was completed in record time!
- Continue readingAdvertisement A new family favorite has emerged!
- Is it possible that someone else was experiencing the same issue?
- Read MoreThis is the finest pumpkin dish I’ve ever tasted, and I’m sure you will agree!
- Here are a few pointers: There have been some complaints that the filling has not firmed up enough.
Even in that case, it is not intended to be served as finger food.
This dish is extremely delectable.
I rate it 5 out of 5 stars!
This recipe was made twice in the period of three days.
Indeed, there was only enough crust to cover the bottom of a 9×13 pan, resulting in a crust that was quite thin.
Despite this, the squares were extremely excellent – the crust was flawless, with just a hint of crunch, which added a nice texture to the dish.
This recipe was made in two smaller baking pans (an odd size – around 5×13 I think).
The thicker crust did not have the same crunchiness that we had appreciated so much the first time it was prepared.
**** Overall, this is a fantastic dish, however I would suggest leaving the crust as-is and increasing the filling by 50% rather than making any changes.
It needed to be baked for an additional 10 minutes than the recipe asked for in order for the pumpkin layer to be set.
It’s also cool and refreshing.
As a result, this dish tasted a lot more like pumpkin pie than it did like bar cookies.
I served these at a Halloween party and they were a hit with everyone.
It was necessary to cook for 10 minutes longer than the recipe indicated – keep an eye on it!
Pumpkin Pie Bars Recipe
You have arrived to the following page: Pumpkin Pie Bars are a delicious dessert that can be made at home. Pumpkin Pie Bars are a simple dessert bar recipe made using canned pumpkin pie filling and a homemade crust and topping that can be assembled in a single bowl. The cinnamon crumb topping is just delicious! Creme brulees are my favorite dessert bars to make (just after cheesecake! ), starting with the sour cream bars and progressing to their lemon counterpart and, of course, the caramel apple bars, which are sheer decadence!
The creamy pumpkin filling is a fantastic match for the buttery pie shell and icing on top.
Most of our fall get-togethers and Christmas celebrations feature these treats, which I create myself.
- The ingredients are: butter, brown sugar, all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, pumpkin pie mix (from a can), 1 egg, vanilla essence.
The fact that the crust and the crumbs for these Pumpkin Pie Bars are produced from the same dough is my favorite thing about baking with pumpkin. It has a buttery texture and just the right amount of cinnamon and cloves.
- Simply combine all of the ingredients in a large mixing basin, set aside approximately 3/4 cup of the mixture for the topping, and press the remaining mixture into the bottom of a baking sheet lined with parchment paper
- Because we are using canned pumpkin pie filling rather than pumpkin puree, the filling is quite simple. In a separate bowl, whisk together one egg and 1/2 teaspoon vanilla until creamy, then pour over the crust. Sprinkle the crumb topping over the filling and bake for 28 to 32 minutes in the preheated oven. Allow for thorough cooling before cutting. Alternatively, you may allow the bars to cool fully before refrigerating for up to 2 days, or until ready to serve.
These pumpkin bars may be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If you wish to store them in the freezer, wrap them securely in saran wrap and place them in a freezer-safe ziplock bag. For up to 3 months, you may keep it in the freezer. Ensure that any leftovers are wrapped with plastic wrap and stored in the refrigerator. Allow for 20 minutes of resting time at room temperature before serving the dishes.
What if I don’t have pumpkin pie mix?
If you don’t have pumpkin pie mix on hand, you may substitute pumpkin puree with 1/2 cup granulated sugar and 1.5 teaspoons pumpkin pie spice mix to make a delicious pumpkin dessert.
Pumpkin pie mix vs pumpkin puree:
Most pumpkin desserts are made using either canned pumpkin puree or canned pumpkin pie mix, depending on the recipe. For the following reasons, you should not swap one for the other. Pumpkin puree is exactly what it sounds like: pureed pumpkin with nothing else added. In most cases, pumpkin pie mix is pre-made with spices, sugar, and milk already included, and all that is required is the addition of eggs to get it ready to be cooked in a pie crust. The irresistiblePumpkin Cheesecake Dip was created with a huge can of pumpkin pie filling that I purchased at a local grocery store.
Consider making both of these sweets if you are a major lover of pumpkin desserts.
More pumpkin recipes:
- Homemade Pumpkin Pie Spice Mix, Pumpkin Lush Dessert Bars, Skinny Pumpkin Spice Latte, and Pumpkin Cheesecake Dip are some of my must-try recipes.
Make sure to take a photo of your finished dish and post it on Instagram if you enjoy it! Include the handle @crunchycreamysweets so that I may have a look and leave a remark! Recipe for easy dessert bars prepared with canned pumpkin pie filling and a homemade crust and topping that can be assembled in a single bowl.
The cinnamon crumb topping is just delicious! Course:Dessert Cuisine:American Pumpkin bars, often known as pumpkin pie bars, are a type of baked food. Servings:9people Calories:145kcal in order to make the crust and topping:
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the filling, use the following ingredients:
- 1 and 1/2 cupspumpkin pie mix (not puree) from a can
- 1 big egg
- 1/2 teaspoon pure vanilla essence
- 1 teaspoon sugar
- Grease the edges and bottom of an 8″ square pan to make it easier to bake in. Line a baking sheet with parchment paper. Remove from consideration
- Preheat the oven to 375 degrees Fahrenheit. In a medium-sized mixing basin, combine the flour, brown sugar, baking soda, baking powder, cinnamon, cloves, and salt
- Whisk until well combined. Using your hands, combine the flour and melted butter until a crumbly mixture forms. About 3/4 cup of the mixture should be set aside for the topping. Press the leftover dough into the pan that has been prepared. Remove from consideration
- Combine all of the filling ingredients in a large mixing bowl using a stand mixer until everything is well blended. Pour the sauce over the crust. Using the topping ingredients, decorate the top of the cake. Bake for 28 to 32 minutes, or until the topping is golden brown
- Remove from oven and set aside. Allow the pan to cool fully. Make squares out of the dough
Keep leftovers refrigerated in an airtight container for up to three days. After melting the butter, allow it to cool fully before adding the crumbs. Nutritional Values Pumpkin Pie Bars Made in Minutes Amount Per Serving (in grams) Calories145 Calories from fat account for 90 percent of the daily recommended intake. Cholesterol45mg*10g15 percent Saturated Fat 6g38 percent Fat 10g15 percent 15 percent of the sodium (146mg) Potassium 51mg, 6% of the total 1 percent Carbohydrates12g4 percent Sugar 11g 1 percent Protein 1g 12 percent of the daily recommended intake of Vitamin A340IU Calcium31mg3 percent Iron0.2mg1 percent Magnesium7 percent Calcium31mg3 percent Magnesium In this table, the percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Published on October 23, 2017, this dish was last updated on September 7, 2019.
These creamy pumpkin pie bars, which are made with a graham cracker shell and toasted pecans, are just delicious. It’s similar to pumpkin pie, but much simpler! I’m a staunch supporter of the pumpkin. Pumpkin spice in its most basic form is what I enjoy. Pumpkin desserts such as pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, and. pumpkin pie bars are available. specifically with a toasted pecan/graham cracker crust on the bottom and a dollop of fresh whipping cream on top These bars are silky, flavored with pumpkin, and really delicious.
Before we get started, let’s get something straight.
Pumpkin pie bars are the bar variant of the traditional pumpkin pie.
Video Tutorial: How to Make Pumpkin Pie Bars
Even though these quick pumpkin pie bars taste just like pumpkin pie, allow me to attempt to persuade you that they’re *even better* than pumpkin pie. (Assuming it is even feasible!)
- Pumpkin pie bars are portable, making them ideal for gatherings, parties, and other occasions where forks and plates aren’t always readily available. (The same may be said about tiny pumpkin pies.) Handheld sweets are one of my favorite things.)
- There is none of the bother associated with conventional pie crust. Because they cool down much more quickly than pie, the waiting time is reduced by half. As a single pan yields 18-24 bars, you can feed more hungry bellies. Toasted pecan graham cracker crust made using only four ingredients. That’s all there is to it.
Pumpkin pie bars are made up of two distinct components: the crust and the filling. Both may be made in a matter of minutes using just the most basic baking ingredients.
Upgraded Graham Cracker Crust
This isn’t your normal graham cracker crust, so prepare yourself. The crust for today’s pumpkin pie bars is created from scratch using nuts, graham crackers, a little of sugar, and melted butter, and it is really wonderful. Process the nuts and graham crackers together in a food processor until the nuts are broken down, then add the sugar and butter and process until well combined. All of this is made easier with the help of a food processor. Press the mixture into a 9×13-inch baking pan tightly, then bake for a few minutes to set the crust.
I guarantee that from now on, you’ll only want pumpkin pie made with this crust.
Pumpkin Pie Bars Filling
Unlike my fantastic pumpkin pie recipe, this filling comes together quickly and is really comparable to that of that recipe. It’s sweetened with brown sugar for a more flavorful finish, and it’s thickened with heavy cream and a pinch of cornstarch for a creamy texture.
The eggs aid in the setting of the filling, while the remaining filling components are for taste. spices, vanilla, and pumpkin! Filling should be poured directly into the pre-baked crust. It is not necessary to wait for it to cool.
My Pumpkin Pie Bars Secret Ingredient
My one secret ingredient is black pepper, and if you’ve eaten my pumpkin pie, you’re already familiar with it. It’s a little strange, but it definitely works. This is a tip I received from the incredibly talented culinary staff at King Arthur Flour. And for that, I will be eternally thankful! A sprinkle of black pepper transforms your pumpkin pie (or, in this instance, pumpkin pie bars) into the BEST pumpkin pie. bars you’ve ever tasted (or eaten). And no one will even be aware that it is there!
Trust me on this.
More Fall Grab-and-Go Treats
If you’re searching for a few additional easy fall treats, I’ve got you covered with a list of suggestions. Some of my very favorite fall goodies to serve at football parties, girls’ evenings, Friendsgiving, and other gatherings where simplicity is essential include:
- Truffles with pumpkin spice
- Apple blondies
- Mini pumpkin pies
- Pumpkin spice toffee
- Salted caramel apple pie bars
- Brown butter pecan pie bars
- Pumpkin spice truffles
It’s similar to pumpkin pie, but much simpler! These creamy pumpkin bars, which are made with a graham cracker and toasted pecan shell, are really easy to make and absolutely delicious.
- Full-sheet Graham crackers (or 1 and 1/4 cups crumbs)
- 1/2 cup (62g) chopped nuts
- 2 tablespoons granulated sugar
- 5 tablespoons (72g) unsalted butter, melted
- 9 (135) full-sheet Graham crackers (or 1 and 1/4 cups crumbs)
- 1 (15 ounce) can purepumpkin (about 2 cups total
- 450g) *
- 1 (15 ounce) can pumpkin puree Light or dark brown sugar, 2 big eggs, 1 and 1/2 cups (360 mL) heavy cream, 1 teaspoon pure vanilla extract,1 Tablespoon cornstarch, 1 and 1/2 teaspoons pumpkin pie spice*, 1 teaspoon powdered cinnamon, 1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper whipped cream and chopped pecans are optional for the topping.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a 9×13 baking pan by lining it with parchment paper, allowing for enough overhang on the edges to allow for easy removal of the bars from the pan. Remove from consideration
- Prepare the crust by pulsing the graham crackers and pecans together in a food processor until they are fine crumbs. It is OK to have a few bigger chunks of nuts. Add the sugar and melted butter to the food processor and pulse until well mixed. Fill the bottom and up the sides of a 9-by-13-inch baking pan with a firm press. Preheat the oven to 350°F and bake the crust for 8 minutes. Keep the oven turned on. Make the filling: In a large mixing bowl, using a handheld or stand mixer with with a whisk attachment (or simply a whisk), beat or whisk together all of the filling ingredients until smooth. Stir in until well combined. Pour into the heated crust and bake for 40-50 minutes, or until the middle is no longer jiggly. Remove the baking sheet from the oven and lay it on a wire rack to cool entirely. Remove from the heat and store in the refrigerator for at least 1 hour and up to 3 days, or until completely cold. Remove the cold bars from the pan by lifting them up with the overhang on the edges and cutting them into small squares. The bars are best served refrigerated
- Whipped cream and chopped nuts can be added on top if desired. Refrigerate leftovers for up to 1 week after covering them with plastic wrap.
- Instructions for Making Ahead: Chilled pumpkin pie bars may be freezer for up to 3 months. It is possible to prepare the filling ahead of time and keep it refrigerated for up to 3 days before putting it into the pie dough and baking it. Bars pie will keep in the freezer for up to 3 months. Refrigerate overnight to allow for thawing. Pumpkin: For this recipe, canned pumpkin, rather than fresh pumpkin puree, is preferred. Libby’s is a brand that I enjoy using. Fresh would suffice in a pinch, but canned is sweeter and more firm in comparison to fresh. It is not necessary to use pumpkin pie filling. Pumpkin Pie Spice:Instead of using premade pumpkin pie spice, you can use 1/2 teaspoon of each of the following ingredients: 1/4 teaspoon each of ground nutmeg and ground cloves, as well as ground allspice and ground ginger
Grandma’s Pumpkin Pie Dessert Squares (made healthier)
It’s no secret that I’m a sucker for everything pumpkin-flavored. Nothing, however, will quench my pumpkin cravings quite like my Grandma’s Pumpkin Pie Dessert Squares, which are also my family’s absolute favorite dessert. Seriously, it’s delicious! It’s only the beginning of November, yet I’ve already gone through two pumpkins and approximately five cans of pumpkin puree. Yikes! This season, I’ve already shared seven pumpkin dishes with you, but there is one recipe that truly stands out from the others.
- They are, without a doubt, my favorite dessert dish of all time.
- When I take a breath of this dessert’s sweet pumpkin spices, the memories of my youth come flooding back to me.
- Yes, my grandmother’s original pumpkin pie dessert squares are absolutely mouthwateringly excellent.
- Then I was given the opportunity to collaborate with Immaculate Baking Co., and I took on the task of creating guilt-free dessert squares that were just as delectable as the original.
- since the beginning of their operations.
- My fussy children enjoy their cinnamon buns and crescent rolls, which are available at this location.
Indeed, they established an early cooperation with the Non-GMO Project and re-introduced canned dough items that had been certified by the Non-GMO Project.
This makes me really pleased.
Take a look at the Gluten Free Caramel Apple Crisp, which is produced using their gluten free cookie mix.
Oh, and the Pecan-Pumpkin Cake, which I’d like to request.
Anyone who tried the cake didn’t even notice the few changes I made from the original recipe, and the yellow cake mix from Immaculate Baking Co.
What is the flavor of these things?
They’re:Pumpkin-y with a hint of spice The perfect amount of sweetnessCrusty on top On the inside, it’s creamy.
I produced this batch of squares on a day that was intended to be low in calories (according to my boot camp diet plan), but even simply taking the photographs caused me to gain a significant amount of weight.
I have no regrets.
And do let me know if you give them a shot.
Simply tag them with the hashtag kimscravings so that I can see your version.
The Immaculate Baking Co.
Make sure to print out a coupon from this page! Also, keep an eye out for more treats in the coming weeks. Now that Halloween has passed, may I take this opportunity to wish everyone a happy holiday season? Is it too soon? No, I don’t believe so!
GRANDMA’S PUMPKIN PIE DESSERT SQUARES (made healthier)
Yield:35 Preparation time: 15 minutes Cooking Time: 50 minutes Time allotted: 1hr5mins
For the crust:
- 2 eggs
- 1 box of Immaculate Yellow Cake Scratch Mix (any yellow cake mix will work)
- 1 cup of reserved Immaculate Yellow Cake Scratch Mix
- 12 cup Earth Balance Vegan Buttery Sticks (any butter will work)
For the filling:
- (Note: pumpkin pie mix is not the same as canned pumpkin purée.) 1 (15-ounce) can pumpkin pie mix 1 (15-ounce) can pumpkin purée (or use a 30-ounce can of pumpkin pie mix)
- 1 (15-ounce) can pumpkin purée (or use a 30-ounce can of pumpkin pie mix)
- I used unsweetened vanilla almond milk, but any dairy-free milk would work
- 2 eggs
- 2 3 cups dairy-free milk
For the topping:
- 1cupreserved cake mix
- 14cupSwerve All Natural Sweetener (the original recipe calls for 1/4 cup sugar)
- 1teaspoonground cinnamon
- 14cupEarth Balance Vegan Buttery Sticks, melted (any butter will work)
- Preheat the oven to 350 degrees Fahrenheit and coat a 9 x 13-inch baking dish with nonstick cooking spray before beginning. To make the crust, put the ingredients in a medium-sized mixing basin and press them into the bottom of the pan
- Filling: In the same dish, mix all of the ingredients for the filling and pour over the crust. Drain and thoroughly rinse the mixing bowl before combining all of the ingredients for the topping. Sprinkle the topping on top of the filling. Bake for 45 to 50 minutes at 350 degrees Fahrenheit. Allow the dessert squares to cool for approximately 20 minutes before placing them in the refrigerator (for at least 3-4 hours) before serving. Although the bars are delicious at room temperature, they are best served COLD with a dollop of whipped topping. Cool Whip or Redi-Whip can be used, however whipped coconut cream, So Delicious Dairy Free Cocowhip, or Truwhip can be used to keep the bars more nutritional.
*This version of the dessert includes additives that are intended to make it healthier. CLICK HERE to view and print the original dessert square recipe. When baking using a gluten-free yellow cake mix, you may get the desired results. Feel free to experiment with different types of butter, pumpkin pie mix, milk, sugar, and cake mix to make this recipe your own. For this recipe, I’ve included a list of the ingredients I used to make a healthy dessert. Course: Dessert Cuisine:American The following are the nutritional values for one serving: 1g, 158 calories, 22.5g carbohydrates, 1.2g protein, 6.3 grams fat (1.3 grams saturated fat), 15.9 milligrams cholesterol (50.2) milligrams sodium (50.2) grams fiber (2.2 grams), 12.1 grams sugar
Grandma’s Pumpkin Pie Dessert Squares simply can’t be beat, but there’s always room for more sweet treats!
Apple Coffee Cake MuffinsPumpkin Cheesecake BrowniesPumpkin Cinnamon Rolls with Brown ButterApple Coffee Cake Muffins
Something to ponder on. Do you have a favorite holiday dessert that you and your family enjoy making? Is there a dish that sends you back in time with a single mouthful? Have you ever tried any of the items from Imaculate Baking Co.? You can discover Immaculate Baking Co. items in your region by using our shop finder. And don’t forget to print up this coupon and get your fall baking started!