Looking for a recipe for pumpkin squares? Pumpkin pie bars? (They go by several aliases.) This recipes produces, essentially, the equivalent of two pumpkin pies with a traditional (evaporated milk) filling. Tradition departure: 1) one rectangular pan instead of two pie plates. 2) Super-easy, no-roll, oat crust.
Deconstruct a pie, using a free and easy shortbread instead of a crust. Perfect for when you’re in the mood for pie, but don’t feel like rolling, crimping, fussing, swearing, and guessing whether or not the filling has reached the right consistency while you worry that you’re over-baking the crust.
Wonder why no one can make a pie crust as good as Grandma’s? Because Grandma didn’t use a food processor. She made her buttery crusts by hand. Yes, it was work. But so worth it.
Cream cheese and Cool Whip (or whipped cream) form the foundation of this easy dessert recipe. Does it qualify as baking if you don’t have to put this cheesecake in the oven? I’m going to say yes.
Whether you’re baking a pie or a cheesecake, or interested in more muscular triceps, this graham cracker crust recipe is an easy way to start.
You can cut this pie into circles just as easily as you can squares. It bakes in a jellyroll pan and has an easy and interesting crust that’s made with a spice cake mix. Why wait until Thanksgiving? The ingredients are easy to stock; you could whip one of these up to satisfy your impulsive pumpkin craving anytime.
