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FareShare Gazette Recipes -- November 2004 - U's

 

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Ultra-Easy Pumpkin Pie Squares

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                      * Exported from MasterCook *

                      Ultra-Easy Pumpkin Pie Squares

Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Crust**
  1            package  yellow cake mix
                        or spice cake mix
                        [set aside one cup of the dry mix
                        before proceeding]
     1/2           cup  melted butter or margarine
  1                     egg
                        **Filling**
  29            ounces  pumpkin puree -- (1 can)
  2                     eggs
     2/3           cup  evaporated milk
  1 1/2      teaspoons  cinnamon
  1           teaspoon  ground ginger -- (dried)
     1/2      teaspoon  nutmeg
     1/4      teaspoon  ground cloves
     1/2           cup  brown sugar
                        **Topping**
     1/2           cup  sugar
     1/4           cup  brown sugar
  1         tablespoon  cinnamon
     1/3           cup  butter or margarine
     1/3           cup  chopped walnuts -- (optional)

1. Grease and flour a 8X11-inch baking pan.

2. Preheat oven to 350F.

3. Disregard instructions on cake mix box, you're not going to bake a cake.
Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix
till it holds together (different cake mixes react differently, so you may
need to add a small amount of milk 1/2 teaspoon at a time, if necessary to
hold mixture together).

4. Pat crust mixture into pan with your fingers, coating bottom and up the
sides about 1 inch.

5. Mix together the filling ingredients, along with the reserved 1 cup of
dry cake mix, and pour into the crust.

6. Mix the topping ingredients (minus the optional nuts) together with a
fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.

7. Sprinkle topping mixture over filling and bake for 45-60 minutes or
until a cake tester comes out clean.

8. Cool and serve with whipped cream.

I made this one Thanksgiving and I like it a lot better then regular
pumpkin pie.  Beats the heck out of making pie crust.

Contributed to the FareShare Gazette by Gonzo; 13 November 2004.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 305 Calories; 12g Fat (33.4% calories 
from fat); 5g Protein; 47g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 
297mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-
Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

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