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Honey-Pumpkin Dessert Squares

(6)
  0 reviews
  • 25 min prep time
  • 2 hr 15 min total time
  • 15 ingredients
  • 15 servings
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Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.

Crust

1
cup all-purpose flour
1
cup quick-cooking oats
1/2
cup butter or margarine, softened
1/4
cup packed brown sugar

Filling

2
cans (15 oz each) pumpkin (not pumpkin pie mix)
4
eggs
1
cup half-and-half
1
cup honey
3/4
cup packed brown sugar
2
teaspoons pumpkin pie spice
1
teaspoon vanilla
1/2
teaspoon salt

Garnish

1/2
cup whipping cream
1
tablespoon powdered sugar
15
candy pumpkins

Steps

  • 1 Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
  • 2 Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
  • 3 Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
  • 4 In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.

Expert Tips

Canned pumpkin pie mix contains spices, sugar, water and salt, so it can't be substituted for canned plain pumpkin.

If you don't have candy pumpkins for the garnish, sprinkle a little pumpkin pie spice over the whipped cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
% Daily Value
Total Fat
11g
16%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
80mg
27%
Sodium
150mg
6%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
10%
Protein
4g
4%
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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