Pumpkin Pie Squares Easier Than Pie Guaranteed
Pumpkin Pie Squares Easier Than Pie Guaranteed
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Quick Hook
Ever get that craving for pumpkin pie but dread the effort? Honestly, I do! These canned pumpkin desserts are the answer.
These squares are packed with that classic pumpkin spice flavour we all crave.
Brief Overview
The recipe for pumpkin pie squares comes from my desire for an easy dessert . This dessert recipe takes inspiration from the classic American Thanksgiving dessert .
It’s super easy, ideal for a beginner baker , and done in under two hours. Plus, this homemade dessert yields 9-12 delicious squares.
Perfect for sharing!
Main Benefits
These pumpkin dessert recipes boast a dose of Vitamin A from the pumpkin. Making them a slightly healthier indulgence. Fall baking just got easier.
These dessert squares are the ideal dessert for potluck .
Seriously, these pumpkin dessert bars are about to become your new obsession. The recipe starts with the ingredients! Let's make some easy pumpkin desserts from scratch .
Ingredients & Equipment for these Divine Pumpkin Pie Squares
Alright, let's talk ingredients for these incredibly easy pumpkin pie squares! I promise this isn't rocket science. I've made these pumpkin bar recipes so many times, I could probably do it blindfolded.
Honestly, this dessert recipe is perfect for even a beginner baker . You’ll love these easy pumpkin desserts from scratch !
Main Ingredients - The Shopping List
Crust:
- 1 1/2 cups (180g) all-purpose flour. Plain flour does the trick!
- 1/2 cup (113g) unsalted butter, proper cold and cubed. Cold butter is your friend!
- 1/4 cup (50g) granulated sugar. Nothing fancy needed.
- 1/4 teaspoon salt.
- 3-4 tablespoons (45-60ml) ice water. Add slowly!
Filling:
- 1 (15-ounce/425g) can canned pumpkin puree . Make sure it is puree , not the pumpkin pie filling (big difference!).
- 3/4 cup (150g) granulated sugar.
- 1/2 cup (120ml) evaporated milk . Trust me, it is a must!
- 2 large eggs. Free-range if you're feeling fancy.
- 1 tablespoon all-purpose flour.
- 1 teaspoon pumpkin spice . Makes all the difference.
- 1/4 teaspoon salt.
- 1/2 teaspoon vanilla extract.
For the canned pumpkin puree , look for a smooth texture and a vibrant orange colour. A good quality canned pumpkin will make all the difference in your pumpkin dessert recipes .
Trust me, a dodgy can of pumpkin is a no-no. These are the basis of a quick dessert .
Seasoning Notes - Spice It Up!
The key here is the pumpkin spice ! It's a blend of cinnamon, ginger, nutmeg, and cloves. You can find it premixed in most supermarkets, or make your own.
If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. Seriously, just measure out and mix them together, tastes amazing! For these pumpkin desserts easy , you don't need to be a pro.
Equipment Needed - The Toolkit
For this recipe, you don't need loads of kit. Here's the bare minimum:
- 9x9 inch baking pan size .
- Parchment paper. Makes life so much easier.
- Mixing bowls.
- Pastry blender (optional).
- Measuring cups and spoons.
- Whisk.
- Rubber spatula.
Don't have a pastry blender? Use your fingers! It works just as well. For the baking pan, if you don't have a 9x9, an 8x8 will do in a pinch, you might just need to adjust the baking time.
We want to make a holiday dessert , so that everyone can share some delicious dessert squares . Let's make sure we make this thanksgiving dessert or dessert for potluck memorable!
Cooking Method: Pumpkin Pie Squares – So Easy, It's Almost Cheating!
Alright, let’s talk about pumpkin pie squares. Honestly, they're the easy dessert secret weapon. We are sidestepping the hassle of pie crusts, and still get that pumpkin pie goodness.
Who has time for soggy bottoms anyway? This dessert recipe will be your new go-to.
Prep Steps: Get Your Ducks in a Row
First things first, the mise en place is key. Measure out all your ingredients. Chop the butter for the crust.
It will make the whole process way smoother. Seriously, trust me on this one.
For a time-saving tip, measure out all the dry ingredients ahead of time. Combine them in one bowl. And, obviously, remember to preheat your oven to 350° F ( 175° C) .
Step-by-Step: From Bowl to Baking Pan
- Make the crust! Combine flour, sugar, and salt in a bowl. Cut in the cold butter. It should resemble coarse crumbs.
- Mix in ice water until the dough just comes together. Don't overmix it or it will be tough!
- Press the dough evenly into a 9x9 inch baking pan lined with parchment paper.
- Chill the crust for at least 30 minutes . This is important.
- Mix the canned pumpkin puree , sugar, evaporated milk , eggs, flour, pumpkin pie spice , salt, and vanilla in a large bowl. Whisk until smooth.
- Pour the pumpkin filling over the chilled crust.
- Bake for 40- 45 minutes . Look for the edges to set. The center should have a slight wiggle.
- Cool it completely before slicing. Dessert squares are much easier to cut then!
Pro Tips: Secrets from a Seasoned Chef
Want pumpkin dessert recipes that are even easier ? Use a food processor to cut the butter into the flour for the crust. It's so fast!
The biggest mistake? Overbaking. If the filling is cracked, you have gone too far. It will still taste great, but it won't look as pretty.
For a make-ahead option, you can bake these up to two days in advance. Store them in the fridge. Perfect for Thanksgiving or a dessert for potluck event.
Pumpkin desserts easy enough that you could make them with your eyes closed. These pumpkin dessert bars will be your new thanksgiving dessert tradition, and the best part? It will have everyone asking you for the baking recipe .
It truly is the perfect fall baking treat.
Recipe Notes: Tips and Tricks for Perfect Pumpkin Pie Squares
Alright, so you're ready to tackle these amazing pumpkin pie squares, eh? Honestly, this recipe is super straightforward. But I've got a few extra pointers to guarantee canned pumpkin desserts success.
I wanna share with you, which can take your baking from "meh" to "OMG." Let's dive in!.
Serving Suggestions: Because Presentation Matters!
Okay, so you've baked these lovely dessert squares . They're still delicious even if they are ugly. But a little pizzazz never hurt anyone, right? After all, we eat with our eyes first.
For plating, I like to dust the squares with powdered sugar. A dollop of fresh whipped cream or coconut cream is also a simple elegant touch.
As for sides? Ooooh, think cozy! A warm spiced latte, a cup of hot apple cider, or even just a simple glass of milk are great complements.
For a little extra indulgence, a drizzle of caramel sauce never goes amiss.
Storage Tips: Keeping the Goodness Fresh
So, you've got leftovers? Lucky you! These pumpkin dessert recipes keep well.
For refrigeration, just pop the squares in an airtight container and they'll be good for up to 3-4 days. Freezing these pumpkin bar recipes is also an option! Wrap them individually in plastic wrap, then place them in a freezer bag.
They can last for up to a month or two. To reheat, just let them thaw in the fridge overnight or pop them in the microwave for a few seconds.
Easy peasy!
Variations: Let's Get Creative with These Easy Pumpkin Desserts from Scratch!
Feel like getting a bit adventurous? Cool! Here are some ideas for you.
For a gluten-free version, simply swap the flour in the shortbread crust with a gluten-free blend. For a vegan option, use vegan butter for the crust and coconut milk in place of the evaporated milk for the filling.
You can also use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of regular eggs.
Honestly, these adaptions don't sacrifice any flavor.
For some seasonal ingredient swaps, you can add a handful of chopped pecans or walnuts to the crust for extra texture.
Or, for a holiday dessert twist, use gingersnap cookies, crushed, and mixed with melted butter, for a spiced crust.
Nutrition Basics: A Treat You Can (Mostly) Feel Good About!
Let's be real, these are desserts. And desserts are treats! Each square is estimated to have about 250-300 calories, 5g protein, 12-15g fat, and 30-35g carbs.
Of course, the numbers may vary slightly. Especially, depending on your slice size.
Canned pumpkin puree , however, is packed with Vitamin A and fiber. So you're getting a little bit of good stuff in there too. It's all about balance, right?
Alright, that's it from me! Now go forth and bake some fantastic pumpkin pie squares. I am sure you'll find the best way to make homemade dessert .
And don't worry too much about perfection. Even if they're a little wonky, they'll still taste amazing! Have fun with it!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree for these canned pumpkin desserts?
Absolutely not, darling! Pumpkin pie filling already has spices and sugar added, which will throw off the whole balance of the recipe. You want to use pure pumpkin puree (often labeled as "100% pumpkin"), so you have complete control over the sweetness and spice levels. Think of it like using pre-mixed paint versus mixing your own colors – you get a much better result when you're in charge!
My crust is always tough! What am I doing wrong when making these pumpkin pie squares?
Ah, the dreaded tough crust! The key is to avoid overworking the dough. Think of it like a delicate soufflé – treat it gently! Use cold butter and ice water, and mix just until the dough comes together. Overmixing develops gluten, which makes the crust tough as old boots. Also, chilling the dough before baking helps relax the gluten and prevents shrinking.
How do I store leftover canned pumpkin desserts, and how long will they last?
To keep those pumpkin pie squares fresh as a daisy, store them in an airtight container in the refrigerator. They'll happily keep for about 3-4 days. Just make sure they're properly chilled before covering them. No one wants a soggy square!
Is there a way to make these pumpkin pie squares healthier?
You bet! While they're already a treat, you can lighten things up a bit. Reduce the sugar in the filling, or use a sugar substitute. You can also use whole wheat flour for the crust to increase the fiber content. Also, using greek yogurt instead of evaporated milk can also reduce some fat content and add some extra protein.
Can I freeze these canned pumpkin desserts to enjoy later?
Good thinking! You can definitely freeze these. Cut the cooled squares and wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. They'll last for up to 2-3 months in the freezer. When you're ready to enjoy, thaw them in the refrigerator overnight.
What can I do if my pumpkin pie square filling cracks while baking?
Cracking in the filling usually means the squares were overbaked. Next time, try reducing the baking time slightly or lowering the oven temperature by 25 degrees. Also, letting the squares cool gradually can help prevent cracking. Cracks don't affect the taste, though, so don't fret too much - a dollop of whipped cream hides a multitude of sins!
