PUMPKIN PECAN PIE SQUARES

PUMPKIN PECAN PIE SQUARES

Great dessert to complete any meal. Makes a great dessert for holiday parties.

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 cup old-fashioned or instant oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 large eggs
• 2 1/4 teaspoons pumpkin pie spice
• 1/2 cup pecans, chopped
• 1/4 cup packed brown sugar
• Whipped cream

INSTRUCTIONS

PREHEAT oven to 350°F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream. Cool. Enjoy the PUMPKIN PECAN PIE SQUARES recipes !!!

PUMPKIN PECAN PIE SQUARES VIDEO :

CINNAMON-PUMPKIN CHEESECAKE PIE

CINNAMON-PUMPKIN CHEESECAKE PIE

Pâte Sucre (sweet pie crust)

Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.

INGREDIENTS
Filling:

• 2 (3 oz.) pkg. cream cheese, softened
• 18 oz. container fresh ricotta cheese
• 1 (16 oz.) can solid pack plain pumpkin
• 2 large eggs
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.

Topping:
INGREDIENTS

• 1/4 cup orange marmalade
• 1/2 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 tablespoon grated orange peel
• 1 tablespoon orange flavored liqueur, optional
• 2 naval oranges, cut into thin wedges
• fresh mint leaves, optional

Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired. Cool. Enjoy the CINNAMON-PUMPKIN CHEESECAKE PIE !!!

CINNAMON-PUMPKIN CHEESECAKE PIE VIDEO :

Luscious Pumpkin Ice Cream Pie

Luscious Pumpkin Ice Cream Pie

Ingredients

* 50 vanilla wafer cookies
* 1/2 cup walnuts
* 1/4 cup butter, melted
* 2 tablespoons maple syrup
* 1 quart vanilla ice cream, softened
* 1 cup canned pumpkin puree
* 2 teaspoons pumpkin pie spice
* 3/4 cup heavy cream
* 2 tablespoons granulated sugar
* 4 tablespoons shortening
* 2/3 cup semisweet chocolate chips

Pumpkin Pie Instructions

1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie. Cool. Enjoy the Luscious Pumpkin Ice Cream Pie recipes !!!

Luscious Pumpkin Ice Cream Pie Video :