Low-Sugar, No-Bake Pumpkin Pudding Squares-12 Days of Christmas Treats

Since my son has diabetes, I always try to be careful about sugar when he is going to be eating dinner with us.  He was going to be here for Thanksgiving so I wanted to make a dessert that it would be OK for  him to eat.

I ran across a recipe for no-bake pumpkin pie that used pumpkin along with two packages of instant pudding mix.  I gave it a try and used my hubby as a taste tester.  He said the pie was alright, but that he thought it didn’t have enough pumpkin flavor.

I made the recipe again and doubled that amount of pumpkin and reduced the instant pudding to one package.  I also change the spices to include the spices those I normally use when making regular pumpkin pie.  Hubby was much happier with this attempt.  This also solved the problem of having leftover pumpkin to deal with.

When making this for Thanksgiving, I discovered that I had forgotten to purchase the sugar-free instant vanilla pudding that I needed, but had sugar-free instant butterscotch pudding on hand, so used that and it worked out fine.  I also doubled the recipe and put it in a 9x13-inch pan.

I changed the pie pan to an 8-inch square pan because it would give one more serving.   Hence, Pumpkin Pudding Squares and not Pumpkin Pudding Pie.

No-Bake Pumpkin Pudding Squares
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. sugar (you can use if not serving to diabetics)
1 pkg. (3.4 oz.) sugar-free instant vanilla or butterscotch pudding mix (use regular instant
pudding mix if not serving to diabetics)
1 can (15 oz.)  cooked pumpkin
1 c. milk
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
1 1/2 c. thawed, frozen topping


In a small bowl combine graham cracker crumbs and melted butter (and sugar if using) until well combined.  Press into the bottom of an 8 or 9-inch square pan.  In a large mixing bowl combine pudding mix, pumpkin, milk, cinnamon, salt, ginger and cloves.  Beat with a wire whisk until well blended and smooth.  Stir in frozen topping until everything is well combined.  Pour on top of graham cracker crust in pan.  Place in refrigerator and chill at least 4 hours or overnight.  Serve with additional whipped topping if desired.  Makes 9 servings.

12 Weeks of Christmas Treats-Better than Pumpkin Pie Squares

We continue with week seven of 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic.  This is the beginning of the second half so we are on the downhill slide right on to the end.

I am continuing to post recipes made with Holiday Cookie Mix.  Today’s recipe is what my family calls “Better than Pumpkin Pie” squares.  I have said before that I am not really into making pies so this has become our traditional Thanksgiving dessert.  It has a crust, the pumpkin filling and a wonderful brown sugar/pecan topping  and serves 12 to 15 so “fits the bill” well, I think.  This can also be cut into bars and served as part of a  cookie platter.

For those who might want to try this recipe, but don’t want to bother making the cookie mix, I am including directions to make the bottom crust without the mix.

The original recipe came from Homemade Cookies by Farm Journal published in 1971.  My copy of this cookbook is just about coming apart.  It is interesting that the pumpkin filling is the same one that has been on the back of the Libby Pumpkin can forever.  That is my favorite pumpkin filling recipe.  I am not sure who got what from whom.

For the topping, I combine the brown sugar and pecans, cut the butter in small pieces and mix it all together with clean hands.  I sprinkle it over the top of the filling and give myself permission to lick my fingers.

Better than Pumpkin Pie Squares
adapted from Homemade Cookies, Farm Journal, 1971
2 1/2 c. Holiday Cookie Mix
1/2 c. quick oats
OR
1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, firmly packed
1/2 c. butter or regular margarine

1 (1 lb.) can pumpkin (2 c.)
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 c. chopped, toasted pecans
1/2 c. brown sugar, firmly packed
2 T. butter

Combine cookie mix and quick oats and press into a foil-lined 9x13-inch baking pan.  OR Combine flour, oats and brown sugar.  Stir to mix well.  Cut in butter until mixture is crumbly.  Press in a foil-lined 9x13-inch pan.  Bake at 350 degrees 15 minutes.  While crust is baking combine in a large mixing bowl the pumpkin, evaporated milk, eggs, sugar, salt and spices.  Beat with a whisk until well blended.  Pour mixture into hot crust and return to oven to bake 20 minutes.  Meanwhile, combine pecans and brown sugar.  Slice butter into small pieces and mix with pecans/sugar until well blended.  Sprinkle the topping over the partially baked filling mixture and return to oven to bake 20 minutes more or until filling is set.  (A toothpick inserted into filling will come out clean.)  Cool in pan on a rack and cut into large squares to serve as a dessert or into bars to serve as part of a cookie platter.  Makes 12 to 15 dessert servings or 24 to 32 bar cookies.

To recap the recipes posted so far:
Glazed Cinnamon Toffee Bars-Basic Holiday Cookie Mix is here
Buttermilk Rum Bars
Krispie Nut Bars
Chocolate Cottage Bars-This is a Saturday Sweets post that uses the mix
Tropical Dreams
Tart and Tasty Lemon Bars
Cranberry Cream Cheese Bars

Check out the links below for great recipes from other bloggers.  There is still time to join us, and you can find all the information on Brenda's 12 Weeks of Christmas Treats post.

Pumpkin Chip Bars

It is the time of year when I want to make things with pumpkin.  I recently tried a new pumpkin bar recipe, and it is a keeper.  I was looking through some of my cookie cookbooks (I won’t confess how many of those I have) and found this recipe in Better Homes and Gardens Cookies for Christmas, 1985.

The recipe has many of the things I like:  It is a bar cookie, uses vegetable oil (but not a lot) and fills a 15x10 inch pan which means it makes a big batch.

The recipe originally called for semi-sweet chocolate chips, but I didn’t have any on hand.  I did have Nestles’ White Chocolate Chips so I used them.  For whatever reason, most of the chips melted as the bars were baking.  That was OK because left behind were little holes of sweetness.  I am anxious to try other flavors of chips in these.  The cinnamon/sugar topping adds a nice finishing touch to the cookies.

In the future, I will probably add nuts to these.  These are great without them, however, so would be good for people who don’t like or cannot eat nuts.

I think that these would make a great dessert, cut into larger squares with some caramel sauce poured over them and topped with ice cream.

Pumpkin Chip Cookies
4 eggs
1 (15 oz.) can pumpkin
1/4 c. vegetable oil
1 1/2 c. sugar
2 c. flour
2 t. baking powder
2 t. ground cinnamon
1 t. baking soda
1 t. salt
1 cup semisweet chocolate or other flavor baking chips
3 T. sugar
1/2 t. ground cinnamon

Place eggs in a large mixing bowl.  Beat well.  Add pumpkin, oil, and sugar.  Mix thoroughly.  Combine flour, baking powder, cinnamon, baking soda, and salt.  Mix well.  Add flour mixture to pumpkin mixture and mix until just moistened.  Stir in chips.  Spread in an ungreased 15x10x1-inch baking pan.  Combine sugar and cinnamon and sprinkle evenly over batter.  Bake at 350 degrees 25 to 30 minutes or till done.  Cool.  Cut into bars.  The recipe says 36 cookies, but I easily got 48.

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Cooking with the Journal-Pumpkin/Oatmeal Drops

This is a cookie that positively oozes autumn.  The taste of pumpkin bread in a cookie with the addition of wholesome oats and the crunch from the nuts.  These smell wonderful while baking and keep well, but at our house we do not have to worry about that.

Because the smaller cans of pumpkin now have only 1 1/2 c. pumpkin in them instead of 2 c., I have adjusted this recipe to use 3/4 c. pumpkin instead of 1 cup.   Any nut can be used in this recipe.  I especially like walnuts or pecans.  Be sure and toast them.  It makes all the difference in the world.

These will not spread much, so if you want them bigger drop a larger amount of dough and bake them a little longer.  As is, they are great to serve on a tray of assorted cookies.  This is a soft cookie that contrasts nicely with crisper ones.

Pumpkin/Oatmeal Drops
Homemade Cookies
Farm Journal Books, 1971

3/4 c. butter or margarine, softened
1 1/2 c. sugar
2 eggs
3/4 c. canned pumpkin
2 T. water
1 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/2 t baking soda
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/8 t. ground cloves
1 1/2 c. quick-cooking rolled oats
1/2 c. flaked or shredded coconut
1/2 c. chopped, toasted nuts

Cream together butter and sugar.  Beat in eggs; add pumpkin, water, and vanilla.  Stir together flour, baking powder, soda, salt, and spices.  Stir into creamed mixture.  Add oats, coconut, and nuts.  Drop by teaspoonfuls 2-inches apart onto greased baking sheet.  Bake at 375 degrees about 12 minutes.  Remove cookies and cool on racks.  Makes 6 dozen.

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