Pumpkin Pie Squares with a Crunchy Topping

 

I am not a fan of making pie crust.  It always comes out great, I just don’t like rolling and trying to place it properly in the pie plate. It irritates me, and I try to avoid getting irritated when I’m cooking.  So . . . if I can make some changes, and still have a crust, I’m all for it.  Bob doesn’t care for pumpkin pie.  There’s always too much ginger and other spices for his palate.  This dessert has a crust, but not a pastry crust.  Easy!  I lightened up on the spices and Bob was happy!  The crunchy pecan topping is SO GOOD!  It’s a keeper.  (Feel free to add extra spices if you prefer.  Either way, you’ll love it).  And there’s a bonus.  It serves a lot more people than a pie.

INGREDIENTS:

1 cup AP flour

½ cup Old Fashioned Oats

½ cup brown sugar, packed

½ cup butter (chilled, but not cold)

One 15 oz can pumpkin puree (without spices)

12 oz can evaporated milk

2 egg whites

¾ cup white sugar

½ tsp salt

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

½ cup pecans (or walnuts), chopped

½ cup brown sugar, packed

2 TBSP chilled butter

 

PREPARATION:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. 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.
  5. 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.

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By Tika for CHEW WANNA EAT? © 2018

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Pumpkin Pie Squares

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MINI PUMPKIN MUFFINS WITH 2 DIFFERENT TOPPINGS

MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING
MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING

These mini muffins are quick to prepare, and so flavorful.  I have two different toppings listed below.  One is the traditional snickerdoodle cinnamon dip, and the other is a maple glaze.  Both are very good.  The best part is no mixer is required.  One large bowl and a whisk are all you need!

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want the spices in it).

1 large egg

½ cup brown sugar

½ cup granulated sugar

½ cup vegetable or canola oil

½ tsp vanilla

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

(+ flour, which you’ll add later)

PREPARATION:

In a large bowl, add all the ingredients (except flour), and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake in prepared pan, filling each one ¾ full. (Either spray pan or use mini cupcake papers.

Bake at 350* 17-19 min (depending on how much batter you use in each one).

YIELD:  Approximately 32 mini muffins

Use your muffin tin as a drip-catcher.  You’ll have a few drippies.

FOR SNICKERDOODLE MUFFINS, Dip warm muffins in ½ stick melted butter mixed with ¼ cup sugar and 1 tsp ground cinnamon.

FOR MAPLE GLAZED MUFFINS, Dip warm muffins in mixture of   2 TBSP pure maple syrup, 3 TBSP confectioner’s sugar, a couple of dashes of nutmeg, and ½ tsp ground cinnamon

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By Tika for CHEW WANNA EAT?

Mini Pumpkin Muffins
Mini Pumpkin Muffins

Mini Pumpkin Muffins (2)

MINI PUMPKIN MUFFINS (3)_crop

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING, by Tika

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING

Fresh out of my kitchen, are moist, flavorful pumpkin cupcakes topped with my mocha latte frosting.  The cupcakes are made in one bowl with a whisk.  Can’t ask for anything easier.  I love that the spices are not overpowering.

YIELD: 12 Cupcakes

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want spices in it.)

2 large eggs

½ cup brown sugar

½ cup sugar (regular granulated)

½ cup canola or vegetable oil

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

½ tsp baking soda

PREPARATION:

In a large bowl, add all the ingredients and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake at 350* for about 15 minutes, or until toothpick inserted into the center comes out clean.  See?  How easy was that?

MOCHA LATTE FROSTING

INGREDIENTS:

4 ounces cream cheese, softened

2 tsp Espresso powder

1 tsp Vanilla extract

Dash of Salt

1 TBSP cocoa powder

2 ¼ cups confectioner’s sugar

PREPARATION:

In mixer bowl, beat cream cheese until smooth, add vanilla, Espresso, Salt, Cocoa Powder until light.  Slowly begin adding the confectioner’s sugar until you have the consistency you want.  If it’s too thin, add a bit more sugar.  Too thick?  Add a tsp of milk.

OPTIONAL:  After frosting cupcakes, feel free to dust the top with cocoa powder.

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By Tika for CHEW WANNA EAT? 2015

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING