Spicy Pumpkin Squares
A layered dessert bar featuring a buttery oat crust, a creamy and spiced pumpkin filling, and a crunchy pecan crumble topping. These squares offer the best parts of a pumpkin pie and a coffee cake in one easy-to-serve treat.
En original oppskrift av Forkin
- Total tid
- 2 t 45 min
- Porsjoner
- 12
- Vanskelighetsgrad
- Middels
- Per porsjon
- 396 kcal
Allergeninformasjon: kan inneholde egg, gluten, melk, nøtter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Crumb Base
- 1 koppall-purpose flour
- 0,75 kopprolled oats
- 0,5 kopplight brown sugar, packed
- 113 gunsalted butter, cold and cubed
- 0,25 tssalt
Filling
- 425 gpumpkin puree
- 396 gsweetened condensed milk
- 2 stk.egg, large
- 1 tsground cinnamon
- 0,5 tsground ginger
- 0,5 tsground nutmeg
- 0,25 tsground cloves
- 0,25 tssalt
Crumb Topping
- 0,5 koppall-purpose flour
- 0,25 kopprolled oats
- 0,25 kopplight brown sugar, packed
- 57 gunsalted butter, cold and cubed
- 0,5 kopppecan, chopped
Utstyr
wire rack · mixing bowl · knife · whisk · oven · baking dish · pastry blender
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch (23x33 cm) baking dish.
Omtrent 5 min
- 2
In a medium bowl, combine the flour, oats, brown sugar, and salt for the crumb base.
Omtrent 2 min
- 3
Add the cold, cubed butter for the base and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Omtrent 5 min
Kokkens tips: Work quickly to keep the butter cold, which ensures a more tender crust.
- 4
Press the crumb base mixture firmly and evenly into the bottom of the prepared baking dish.
Omtrent 3 min
Kokkens tips: Use the bottom of a measuring cup to get a flat, even surface.
- 5
Bake the base for 15 minutes, until the edges are lightly browned, then set it on a wire rack to cool slightly.
Omtrent 15 min
- 6
While the base bakes, prepare the filling by whisking together the pumpkin puree, sweetened condensed milk, eggs, and all filling spices in a large bowl until smooth.
Omtrent 5 min
Kokkens tips: Do not overmix; just whisk until everything is combined to avoid a tough texture.
- 7
Pour the pumpkin filling evenly over the pre-baked crust.
Omtrent 1 min
- 8
In a separate small bowl, combine the flour, oats, and brown sugar for the crumb topping.
Omtrent 1 min
- 9
Cut in the cold butter for the topping until crumbly, then stir in the chopped pecans.
Omtrent 3 min
- 10
Sprinkle the crumb topping evenly over the pumpkin filling.
Omtrent 1 min
- 11
Bake for 30-35 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
Omtrent 35 min
Kokkens tips: The center should have a very slight jiggle when it's done.
- 12
Let the squares cool completely in the pan on a wire rack before cutting and serving.
Omtrent 1 t 30 min
Kokkens tips: Chilling the squares in the refrigerator for at least an hour after cooling will make them easier to cut cleanly.
Per porsjon
Næringsinnhold
- Kalorier
- 396,3kcal
- Protein
- 7,3g
- Karbohydrater
- 49,9g
- Fett
- 19,7g
- Fiber
- 2g
- Sukker
- 26,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftovers in an airtight container in the refrigerator.
Serve chilled from the refrigerator or let sit at room temperature for 20 minutes before serving.
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