tres leches pumpkin pie squares
I love pumpkin pie and I wanted to make the best of the best this year... so started playing with the ingredients and trying things out on my friends and family. This is the winner! This makes a lot (a jelly roll pan full) so make this for a crowd or divide it into smaller pans and freeze. Tips for this are in the directions. I hope you enjoy it as much as my loved ones do. Don't let all the directions scare you... it is super easy!!! I just wanted to add helpful hints.
Blue Ribbon Recipe
Pumpkin is the universal ingredient for a delicious fall recipe. These delightful pumpkin squares are sure to cause smiles aplenty. The pumpkin filling is soft and moist with just the right amount of spice. The pecan cookie crust gives the bars a great crunch and nutty flavor. They remind us of a creamy pumpkin pie in bar form. Yum!
Ingredients
- CRUST
- 3 cups all-purpose flour
- 1 1/2 cups butter
- 1/2 cup brown sugar
- 1 1/2 cups pecans, chopped
- FILLING
- 3 cans 100% pumpkin (15 oz each)
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup heavy cream or whipping cream
- 3 cups sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 tablespoons pumpkin pie spice
- 8 - eggs
- 1/4 cup corn starch
- TOPPING
- 3 cups whipping cream
- 3/4 cup powdered sugar
- 3 tablespoons instant white chocolate pudding mix, optional
How To Make tres leches pumpkin pie squares
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Step 1Preheat oven to 350 degrees F. Grease an 11"x17" pan.* -
Step 2To make the crust, add the flour, butter, and brown sugar to a large bowl. Combine with your hands or a mixer on low, until crumbly like oatmeal. Stir in the pecans. Spread into pan and pat down evenly. Bake for 15 minutes.
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Step 3While the crust is baking, combine the filling ingredients in a large bowl and mix well.
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Step 4Leaving the pan on the oven rack, pour the filling over the hot baked crust** (this will prevent spilling the mixture). Bake 35-45 minutes until the center is no longer jiggly. Remove from the oven to cool. Then store in refrigerator until ready to serve. **If all the filling doesn't fit in the pan, you can quick spray a casserole dish, pour the remainder into it, and bake it. It won't take as long to bake, so you'll need to watch it, but it makes a nice little sample.
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Step 5When totally cool or ready to serve, make the topping. Add the cream and powdered sugar to a large bowl and beat with a mixer on medium speed until it just starts to thicken. Add the pudding mix (if using) and beat on high until stiff peaks form. The pudding mix will hold the whipped cream together and can be made up to two days before serving.***
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Step 6At this point, you can either spread the topping over the bars before cutting or top each piece individually.
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Step 7*This can be divided between 4 - 8x8 pans or 2 - 9x13 pans instead of using 1 - 11x17 pan, as well. It freezes very well (without the topping), just thaw it in the fridge the day before it's needed. ***If you prefer fresh whipped cream, omit the pudding mix and prepare no more than an hour before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
