Pumpkin Pie Squares,

Posted by Penny Moline on Wednesday, October 2, 2019 Under: Desserts
These are amazing! Hope you enjoy.

Pumpkin Pie Squares, small

yellow cake mix 3 cups
water 1 cup
evaporated milk 1 1/3 cups
eggs 2 each
pumpkin pie spice 3 t.
salt 1/2 t
sugar 1 cup

Pumpkin Pie Square, large batch

Yellow cake mix  5 lbs
water  2 cups
evaporated milk 3 cups
eggs 10 each
pumpkin canned 6 cups
pumpkin pie spice  1/3 cup
salt 2 1/2 t
sugar  5 cups

Spread half of the dry cake mix into a prepared pan  For a small batch 9/13 or a half sheet pan with a cake form for the large it is a full sheet pan 24 x 16 inch pan with a cake form

sprinkle just less than half the water over the dry cake mix.
Place evaporated milk, beaten eggs, pumpkin, spice salt and sugar into a mixer bowl
use the paddle and mix on low speed for 1 minutes
Pour over the top of the cake mix
sprinkle the rest of the dry cake mix over the batter
sprinkle with the remaining water over that
bake for 30 to 40 minutes at 350.  Or until a toothpick comes out clean.

In : Desserts 

Next post: Focaccia
Previous post: Black bean soup

Tags: bar cookie  pumpkin 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Pumpkin Pie Squares,

Posted by Penny Moline on Wednesday, October 2, 2019 Under: Desserts
These are amazing! Hope you enjoy.

Pumpkin Pie Squares, small

yellow cake mix 3 cups
water 1 cup
evaporated milk 1 1/3 cups
eggs 2 each
pumpkin pie spice 3 t.
salt 1/2 t
sugar 1 cup

Pumpkin Pie Square, large batch

Yellow cake mix  5 lbs
water  2 cups
evaporated milk 3 cups
eggs 10 each
pumpkin canned 6 cups
pumpkin pie spice  1/3 cup
salt 2 1/2 t
sugar  5 cups

Spread half of the dry cake mix into a prepared pan  For a small batch 9/13 or a half sheet pan with a cake form for the large it is a full sheet pan 24 x 16 inch pan with a cake form

sprinkle just less than half the water over the dry cake mix.
Place evaporated milk, beaten eggs, pumpkin, spice salt and sugar into a mixer bowl
use the paddle and mix on low speed for 1 minutes
Pour over the top of the cake mix
sprinkle the rest of the dry cake mix over the batter
sprinkle with the remaining water over that
bake for 30 to 40 minutes at 350.  Or until a toothpick comes out clean.

In : Desserts 

Next post: Focaccia
Previous post: Black bean soup

Tags: bar cookie  pumpkin 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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