Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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A pumpkin bar recipe that will remind you of pumpkin pie, but is much easier to prepare. Boost flavors with ginger and cloves and top with whipped cream to impress everyone with this holiday dessert!
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
Pour into prepared pan. Bake 25-30 minutes or until partially set.
Combine 3/4 cup flour and 1/2 cup brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling. Continue baking 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate 1 1/2 hours or until completely cooled.
Dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated.
Dietary Fiber: 3g
I'm not a big pumpkin fan, so this review should be read with that in mind. First the good: super easy and fast. That said, it tastes fine - just like a pumpkin pie, but the texture is mushy...almost like pudding.
I have a concern about this recipe. I cannot find plain pumpkin in a 29 oz can...pumpking pie FILLING comes in a can about that size...but due to the ingredients in the recipe, I don't think the pie filling is what's being asked for. The recipe looks delicious and I was planning to bake it today. Please advise if the pumpkin amount is correct. Thanks so much!
The recipe suggests sprinkling cinnamon on the whipped cream before you serve it. A mint leaf is also attractive.
These are really yummy. I may never make Pumpkin pie again. These are great sellers at bake sales.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2308
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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