Wednesday, November 12, 2014

Pumpkin Pie Squares



Our family loves pumpkin pie - and the more pumpkin the better. So these bars, which taste almost like pumpkin pie but with more pumpkin, is a winner at our house. Plus I don't have to make pie crust!

This recipe is a merging of two recipes that I received from two different friends. I liked parts of both recipes so merged the two.

Proof that I can never make a recipe exactly as it is written!

Pumpkin Pie Squares

Crust: 
1 cup flour
1/2 cup quick oatmeal
1/2 cup brown sugar
1/2 cup butter

Combine ingredients. I use a food processor to make it extra quick to cut in the butter. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes. Cool.

Filling:
6 eggs
1 1/2 cup brown sugar
2 T flour
2 tsp cinnamon
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
4 cups pumpkin puree
2 cups scalded milk (heated to hot but not boiling)

Mix all ingredients together and pour over crust. Bake at 350 degrees for 60 minutes or until a knife inserted in center comes out clean. Serve with whipped cream.

Edited to add:
Oops! I forgot to list the eggs!  A major mistake! I hope none of you tried this recipe without eggs!

 


9 comments :

  1. Love this recipe because it doesn't contain eggs! My daughter is allergic to eggs and I was wondering what kind of pumpkin dessert I was going to make for Thanksgiving. Thank you Gina you have saved the day!

    ReplyDelete
    Replies
    1. Nicole -
      I am so sorry. I forgot to list the eggs! I hope you don't try this recipe without eggs since I'm sure it won't turn out. I hope you can find some other alternative for your daughter.
      Gina

      Delete
    2. Oh well :( Thanks for the reply. I am sure I will find something pumpkin to fix. Still looks delicious.

      Delete
    3. Nicole, my youngest daughter is vegan and I make pumpkin pie for her by taking an aseptic packed carton of soft tofu (found in Asian food aisle) and blend it smooth. Then I add the rest of the ingredients as listed to this EXCEPT for the eggs and milk. It replaces both the eggs and milk. It makes a slightly smaller pie by volume so I use a smaller 8" or so pie pan.

      If your daughter eats dairy just fine, but just not eggs, there is also egg replacer...it comes in a box in the baking section and is made of potato starch. We use that in cakes, cupcakes, cookies, quick bread etc.

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    4. Thanks Athanasia! I will have to look for the egg replacer. That would be a big help in all our baking.

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    5. Nicole - For some things I bake, I replace eggs with 1Tbsp flax meal + 3Tbsp cold water. Mix it really well (and let it chill in the fridge for 5 to 15 minutes) and it will work for pancakes, muffins, and sweetbreads. It adds a bit of a nutty flavor so all depends on what you are making.

      Delete
    6. One more thing - if you have not found a good mayonnaise, we like Veganaise (sp?), usually sold at a healthfood store. There is also a new kind (at Walmart!) called Just Mayo, by Hampton Creek. Vegan, egg free, gluten free.. we used it in potato salad and loved it.

      Delete
  2. We make our pumpkin bars just by pouring the pumpkin pie filling in to a greased square cake pan and baking. No crust. But I might try yours with the press in crust tonight!

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  3. Thank you, I am saving this recipe! This looks like it would be good for potlucks year round. :-)
    Alicia

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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