Pumpkin Pie Squares
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  1. #1
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    Default Pumpkin Pie Squares

    Pumpkin Pie Squares


    Recipe Description
    Can't decide between a piece of pumpkin or a piece of pecan pie? Don't like to make pies? This recipe is a yummy combination of both pumpkin and pecan pie and makes a large 13x9-inch pan.
    Preparation Steps:Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    Base:
    1 c. flour
    1/2 c. brown sugar
    1/2 c. butter
    ------------------

    Pumpkin filling:
    1 15-oz. can pumpkin
    1/2 c. brown sugar
    1 can (13-1/2-oz.) evaporated milk
    2 eggs
    1 t. cinnamon
    1/2 t. ginger
    1/4 t. cloves
    ---------------------

    Topping:
    3/4 c. chopped pecans (I use more)
    1/2 c. brown sugar
    2 T. butter
    Serves:
    24 - 2" squares.
    Directions:
    Mix the base ingredients (flour, brown sugar, butter) until crumbly and press into a 13x9x2-inch pan. Bake 15 minutes at 350°F.

    Mix pumpkin filling ingredients together in a large bowl and beat well. Pour mixture over baked crust. Return to the oven and bake 20-minutes at 350°F.

    Mix topping ingredients in a small bowl and sprinkle over pumpkin filling and bake 15-20 minutes more. Remove from oven and cool in the pan on a wire rack.

    Cut into 2-inch squares.

  2. #2
    Registered User nodmicks's Avatar
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    MMMMMM Do you think I could sub almond or coconut flour for the regular four?

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    Quote Originally Posted by nodmicks View Post
    MMMMMM Do you think I could sub almond or coconut flour for the regular four?
    If you are looking for a gluten-free alternative to flour, almond (or other nut flour) would probably work, sorghum flour would also be a good choice, or substitute gluten-free baking mix - http://www.bobsredmill.com/gf-biscuit-mix.html (or a homemade mixture). You could also use dried GF breadcrumbs or GF cereal or cookies (crushed) - GF Ginger Snap Cookies or other plain hard cookie crumbs would work. Coconut flour is too expensive to use, in my opinion - especially when I get sorghum free....

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    Moderator mauimagic's Avatar
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    What a wonderful, decadent recipe - mahalo for sharing!!

  6. #5
    Registered User nodmicks's Avatar
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    Quote Originally Posted by Grainlady View Post
    If you are looking for a gluten-free alternative to flour, almond (or other nut flour) would probably work, sorghum flour would also be a good choice, or substitute gluten-free baking mix - http://www.bobsredmill.com/gf-biscuit-mix.html (or a homemade mixture). You could also use dried GF breadcrumbs or GF cereal or cookies (crushed) - GF Ginger Snap Cookies or other plain hard cookie crumbs would work. Coconut flour is too expensive to use, in my opinion - especially when I get sorghum free....
    Thank you for the info. I need to make it gluten free and lo glycemic. I can sub stevia or splenda for the sugars.

    I'm definitely going to try this. It has my all time 2 favorites in it. Pecans and pumpkin.

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    Quote Originally Posted by nodmicks View Post
    Thank you for the info. I need to make it gluten free and lo glycemic. I can sub stevia or splenda for the sugars.

    I'm definitely going to try this. It has my all time 2 favorites in it. Pecans and pumpkin.
    Good luck with your alterations. I have used agave nectar (low-glycemic) as the sweetener in the filling, and used less sugar in the base and topping.

  8. #7
    Registered User nodmicks's Avatar
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    Quote Originally Posted by Grainlady View Post
    Good luck with your alterations. I have used agave nectar (low-glycemic) as the sweetener in the filling, and used less sugar in the base and topping.
    That is great to know!

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    Registered User HisDaisy's Avatar
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    That sounds good. I may have to try this one. It would make a good potluck dessert.

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