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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!

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    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

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

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    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.

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    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.

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  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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