|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try bars crust for more results.
1 - 10 of 16 for pumpkin bars crust
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Mix and press ... at 350°F for 15 minutes. Mix and pour over crust. Bake at 350°F for 20 minutes. Mix and sprinkle on top. Bake for 15 to 20 minutes more.
Combine first 4 ... 15 minutes. Combine pumpkin, milk, eggs, ... well. Pour onto crust, bake at ... set. Let cool. Cut into bars. Top with whipped cream.
Blend cream cheese ... Add whipping cream, pumpkin, vanilla and ... into graham cracker crust. Bake at ... before serving. Makes 1 (10 inch) cheesecake.
Heat oven to ... each egg. Add pumpkin, Karo syrup, ... over partially cooled crust. Bake an ... wire rack. Chill. Serve with whipped topping if desired.
Melt marshmallows and pumpkin at low heat; ... salt, cinnamon, and Cool Whip. Pour over crust. Refrigerate. Reserve some to sprinkle over pumpkin mixture.
Reserve 1 cup ... 13 pan. Pat crust in pan. Pour filling ... Sprinkle with topping. Bake at 350 degrees for 45 to 50 minutes. Cool and cut into squares.
Mix above together; ... about 1 inch. Mix well and pour over crust. Mix above with fingers, then sprinkle on top of cake. Bake at 350 degrees for 55 minutes.
Grease a 13 ... over partially cooled crust. Bake additional ... Cool completely on a wire rack. Chill. Serve with whipped cream, if desired. Makes 20 bars.
Beat crust ingredients until crumbly. ... until fluffy. Pour over unbaked crust. Bake 30 minutes at 350 degrees. Chill, cut into bars, store in refrigerator.
Cream together. Press ... pour over cooled crust. Mix together ... top. Bake 40 minutes or until set, at 350 degrees. Test with knife. Yield: 24 to 40 bars.
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