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Recipe Detail Page
Pumpkin Squares
Autumn 2013
This recipe was selected as one of our Contributor's favourites in our 20th Anniversary Autumn 2013 issue. The recipe originally appeared in the Autumn 2003 issue.
These squares are easy to make and have all of the flavour of pumpkin pie without the work. Drizzle cream cheese topping on for a great look or serve plain.
Makes 24 squares
2 cups (500 mL) flour
½ cup (125 mL) icing sugar
1 cup (250 mL) unsalted butter, cubed
1 tsp (5 mL) salt
3 eggs, beaten
2 cups (500 mL) canned puréed pumpkin
¾ cup (175 mL) packed brown sugar
⅓ cup (80 mL) corn syrup
½ cup (125 mL) whipping cream
2 tsp (10 mL) lemon juice
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) cinnamon
½ tsp (2 mL) allspice or nutmeg
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) salt
TOPPING
2 tbsp (30 mL) butter
2 tbsp (30 mL) cream cheese
½ cup (125 mL) icing sugar
¼ cup (60 mL) milk
1 Preheat oven to 350°F (180°C).
2 Line a 9 x 13-inch (3-L) baking pan with parchment paper.
3 M ix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together. Do not let it form a ball. Pat into lined baking pan. Bake for 15 minutes or until golden at the edges.
4 In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt. Process until well combined. Scrape sides and process again.
5 Pour over base and bake for 35 to 45 minutes or until centre springs back when touched. Cool squares.
6 Combine butter and cream cheese with a hand beater until soft and fluffy. Beat in icing sugar and milk. Pour into a plastic sandwich bag and cut a small hole in one corner. Drizzle over squares. Chill, then cut into squares.
Makes 24 squares
