Best Pumpkin Pecan Pie Squares Recipes

PUMPKIN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes. , Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes. , Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.

PUMPKIN PECAN PIE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
• Bake for 15 minutes.
• Combine granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
• Bake for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

PUMPKIN-PECAN SQUARES

Steps:

• Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
• Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
• Line a 9x13 aluminum baking pan with heavy duty foil.
• Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
• FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
• In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
• Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
• Continue mixing until the dough begins to come together in large clumps.
• Press dough into prepared pan about 1/4-inch thick.
• Prick the pastry with the tines of a fork or a wooden skewer.
• Chill until firm, about 20 minutes.
• While the pastry is resting, Place rack in center of oven.
• Preheat to 375 degrees F.
• Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
• HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
• Lower oven temp to 350 degrees.
• FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
• Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
• Slowly add sugar/spice mix and beat until well combined.
• Pour over HOT crust.
• Bake for an additional 20 minutes or until just set and still jiggles in the center.
• HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
• FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
• Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
• Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
• Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.