pumpkin pie squares

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Pumpkin Pie Squares Recipe

all-purpose flour

quick or old fashioned oats

brown sugar

pecans (chopped)

butter (melted)

eggs

pumpkin

sweetened condensed milk

tsp cardamom

cinnamon

nutmeg

tsp salt

heavy whipping cream

vanilla

sugar

Preheat oven to 350 degrees. In a food processor, pulse the pecans into small pieces. Add in the flour, oats, and brown sugar and pulse more until combined.

Melt the butter and drizzle into the mixture; pulse until combined (will be like dough). Press flat onto the bottom of a 15x10 bar pan. Bake 15 minutes at 350.

While you are waiting for the crust to bake, in a stand mixer, beat the eggs for 1 minute. Then add in the pumpkin, condensed milk, spices and salt.

Mix together until completely smooth.

Once the crust is out of the oven, pour the pumpkin pie mixture over the crust.

Bake at 350 degrees 35-40 minutes or until filling is set. Remove from oven and let cool completely.

Cut into squares and serve with fresh whipped cream.

Whip 2 cups of heavy whipping cream until thick. Add 1 tsp. vanilla and 1/4 cup powdered sugar.

TO MAKE THE CREAM:

https://embed.mediavine.com/videos/jwirsavzalnrl9iw7jud

If you're looking for something different than boring pumpkin pie for the holidays, enjoy my tried and true, "go-to" Pumpkin Pie Squares Recipe!

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you&#39;re looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.

Pumpkin Pie Bars

butter (salted and softened at room temperature)

sugar sugar

pumpkin ((1 large can))

brown sugar (packed)

pumpkin pie spice

salt

evaporated milk ((2x12 ounce cans))

Preheat the oven:

Preheat the oven: Preheat the oven to 425°F. Line a 9x13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.

Make the crust:

Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. 

Pat crumbs in dish:

Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.

Make the pumpkin filling:

Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.

Pour mixture over crust:

Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.

Bake at 350°F:

Bake at 350°F: Transfer the baking sheet to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.

Cool and finish:

Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.

https://content.jwplatform.com/videos/Lb32bFjF.mp4

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling. If your looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.

Pumpkin Pie Bars with Graham Cracker Crust - take everyone&#039;s favorite pie and serve a crowd with these sheet pan pumpkin pie squares! Perfect for Thanksgiving!

Nonstick cooking spray

graham cracker crumbs (from about 24 whole crackers)

pecans hazelnuts (heaping cup)

unsalted butter ((1 stick), melted and cooled)

pumpkin puree (preferably Libby’s)

cinnamon (heaping)

ginger

cloves

milk

heavy cream

Make the graham cracker crust: Preheat the oven to 400°F with a rack in the center position. Grease a sheet pan with nonstick spray.

In a food processor, grind together the graham cracker crumbs and nuts until coarsely ground and well combined. Add the brown sugar, granulated sugar, melted butter, and salt and pulse to com- bine until the mixture resembles wet sand.

Pour the graham mixture evenly into the prepared pan and use your hands or a flat-bottomed measuring cup to press the crumbs firmly against the bottom and up the sides of the pan, making sure there are no holes or extra-thin spots anywhere.

Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until smooth. Whisk in the eggs until smooth, then add the milk and cream and whisk until homogeneous.

Pour the pumpkin custard over the prepared crust and very carefully transfer the pan to the oven. Bake the bars for  15 minutes, then reduce the oven temperature to 350°F and bake for 10 to 15 minutes more, until the custard is mostly set— the center should just barely jiggle. Allow the pumpkin bars to cool in the pan for 20 minutes before transferring to the refrigerator, uncovered, to cool completely, at least 30 minutes and up to overnight.

Meanwhile, make the whipped cream, if desired: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream and granulated sugar on medium-high speed until soft peaks form, about 3 minutes.

Slice the pumpkin bars into squares or triangles and serve topped with a generous dollop of whipped cream. The bars will keep, tightly covered, in the refrigerator for up to a week.

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Pumpkin Pie Squares Recipe

Pumpkin Pie Bars

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Top 3 pumpkin pie squares recipes from across the web

The most viewed pumpkin pie squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Squares Recipe

Pumpkin Pie Bars

Pumpkin Pie Bars

The most viewed pumpkin pie squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine