ULTRA EASY PUMPKIN PIE SQUARES RECIPES

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ULTRA-EASY PUMPKIN PIE SQUARES RECIPE - FOOD.COM



Ultra-Easy Pumpkin Pie Squares Recipe - Food.com image

Make and share this Ultra-Easy Pumpkin Pie Squares recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 16

1 package yellow cake mix (set aside one cup of the dry mix before proceeding) or 1 package spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or 1/2 cup melted margarine
1 egg
1 (29 ounce) can pumpkin
2 eggs
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/3 cup chopped walnuts (optional)

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.

Nutrition Facts : Calories 443.2, FatContent 20.2, SaturatedFatContent 10, CholesterolContent 85.3, SodiumContent 436.9, CarbohydrateContent 62.5, FiberContent 1.2, SugarContent 41.6, ProteinContent 5.3

EASY PUMPKIN PIE SQUARES RECIPE | MYRECIPES



Easy Pumpkin Pie Squares Recipe | MyRecipes image

Pumpkin pie, meet dump cake. These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust. They’re slightly rich, so they’re perfect after a big meal, and make the perfect bite. Best of all, they’re way easier to make than pie and the perfect treat for a crowd.

Provided by Nicole McLaughlin

Total Time 3 hours 0 minutes

Yield Serves 24 (serving size: 1 square)

Number Of Ingredients 9

1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
1 cup granulated sugar
3 large eggs
1?¼ teaspoons ground cinnamon, divided
1 (15.25-oz.) pkg. yellow cake mix
1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish
1 cup (8 oz.) unsalted butter, melted
2 cups sweetened whipped cream or prepared whipped topping

Steps:

  • Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.
  • Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture; sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)
  • Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.  
  • Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.  
  • Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.

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