Pumpkin Oreo Cream Dessert Squares

Judith Hannemann — Tue, 07 Oct 2014 23:00:00 +0000

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Why not surprise guests this Thanksgiving by serving this in place of or in addition to the traditional pumpkin pie?

Of course, it’s just a wonderful fall (or any time) dessert, but this would be really special served at the holiday table.

You all know I’m not into fussing anymore, and this is about as fuss-free as you can get!

Who could ask for more? America’s favorite cookie and creamy pumpkin together. FYI I usually buy the store brand of “America’s Favorite” because they’re way cheaper and taste just the same to me.

Nice change from traditional pumpkin pie

The crust works best if you use the regular sandwich cookies and not the ones with the extra white filling. You could probably use them if that’s what you have, but it could make the crumbs a bit pasty. If you don’t like the idea of the chocolate crust, make a graham or vanilla wafer crust. Same crumb and butter amounts–just switch out the cookie!

I prefer this frozen because it reminds me of those nice hand-made ice cream cakes my mother used to buy for our birthdays at a local ice cream shop–gone for ages now–in Brooklyn (Von Dohlens to all my Avenue D peeps who read my blog), but it’s just as nice served well chilled. Same deal as with my White Chocolate Heath Bar Crunch.

Just make sure not to reconstitute the evaporated milk if you are using that instead of the light cream or half-and-half. You need a cream-like consistency so the dessert is more substantial and holds up to freezing–it won’t get ice crystals!

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Pumpkin Oreo Cream Dessert Squares

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Prep Time15

Total Time15

Course: desserts

Cuisine: American

Keyword: pumpkin bars

Servings: 9

Calories: 318kcal

Author: Judith Hannemann

Ingredients

CRUST

2 1/2 cups Oreo cookie crumbs don’t use double-stuff
4 tbsp unsalted butter melted

FILLING

1/2 cup pumpkin puree solid-pack, not pie filling
1 pkg 4 serving size instant vanilla pudding mix
1/2 cup evaporated milk -OR- light cream/half and half
1 tsp pumpkin pie spice
1 tub 8 oz extra creamy whipped topping

Instructions

Mix cookie crumbs with melted butter, making sure all the crumbs are coated.
Press crumbs into a 8 x 8-inch or 9 x 9-inch square pan.
Whisk together all the filling ingredients except the whipped topping, being careful that it’s all blended well.
Fold in half the container of whipped topping. Spread on top of cookie crumb layer.
Top with the remaining whipped topping.
This may be frozen or served well chilled. If it gets hard-frozen, like ice cream sometimes does, let the dessert stand on the counter for 10-15 minutes.

Nutrition

Pumpkin Oreo Cream Dessert Squares

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Down East Pumpkin Bread

Judith Hannemann — Tue, 09 Sep 2014 23:00:00 +0000

Down East Pumpkin Bread

Quite possibly the best pumpkin bread you’ll ever eat!

This has got to be one of the best pumpkin breads I have ever eaten!

Traditional fall treat

The original recipe comes from the AllRecipies site. I changed it slightly–used a bit less sugar, added nuts and eliminated the conglomeration of spices and simply used pumpkin pie spice.

This was made even more festive looking by using my brand-new Nordicware loaf pan. It has a pumpkin patch relief on the top and is just perfect for something such as this.

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Pumpkin Patch Design

This bread is super moist, but has a substantial texture. I find the texture to be the best part of this bread. It sort of melts in your mouth.

Fantastic texture

The batter will appear VERY thin–so don’t get nervous. It will bake up just fine! I topped it off with a simple dusting of confectioner’s sugar. All this really needs!

Better double the recipe–because this one will go fast!

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Down East Pumpkin Bread

Quite possibly the best pumpkin bread you’ll ever eat!

Prep Time10

Cook Time1

Total Time1 10

Course: breads, cakes, desserts

Cuisine: American

Keyword: pumkin bread

Servings: 12

Calories: 278kcal

Author: Judith Hannemann

Ingredients

3/4 cup pumpkin puree not pumpkin pie mix
1 1/4 cups sugar
2 eggs
1/2 cup oil
1/3 cup water
1 3/4 cup flour
1/2 cup chopped nuts optional
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice

Instructions

Preheat oven to 350 degrees F. Spray or grease the bottom only of a 9 x 5 x 3-inch loaf pan (approx 1.5 quarts volume). Greasing only the bottom aids in a well-rounded top and an even split down the middle of the bread.
Whisk together the pumpkin, sugar, eggs, oil, and water in a medium bowl.
In a separate bowl, mix the flour, nuts (if using), soda, salt and pumpkin pie spice well.
Add the dry ingredients to the wet ingredients and mix only until blended…do not overmix. Batter will be thin!!!
Pour into prepared pan and bake for 60-65 minutes, or until toothpick inserted in center comes out clean.
About 12 servings.

Nutrition

Down East Pumpkin Bread

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pumpkin pie Archives - The Midnight Baker

Pumpkin Oreo Cream Dessert Squares

Pumpkin Oreo Cream Dessert Squares

Ingredients

CRUST

FILLING

Instructions

Nutrition

Down East Pumpkin Bread

Down East Pumpkin Bread

Ingredients

Instructions

Nutrition