Recipe: Pumpkin Squares 🎃
Description: These Pumpkin Squares taste like pumpkin pie but are super easy to make. Be careful not to overcook the base as it will dry it out. This recipe was discovered in the Food & Drink magazine autumn 2003 edition.
Recipe Category: Dessert
Keywords: Thanksgiving, Weeknight, Oven, Refrigerator, < 4 Hours
Nutritional Information (per serving):
- Calories: 211.8
- Fat Content: 11.8g
- Saturated Fat Content: 7.2g
- Cholesterol Content: 57.8mg
- Sodium Content: 196.8mg
- Carbohydrate Content: 25.1g
- Fiber Content: 0.9g
- Sugar Content: 13.4g
- Protein Content: 2.5g
Servings: 24 squares
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | cups flour |
| 1/2 | cup icing sugar |
| 1 | cup unsalted butter |
| 1 | pinch of salt |
| 3 | eggs |
| 2 | cups canned pumpkin puree |
| 3/4 | cup brown sugar |
| 1/3 | cup corn syrup |
| 1/2 | cup whipping cream |
| 2 | tablespoons lemon juice |
| 1 | teaspoon vanilla extract |
| 1 | teaspoon cinnamon |
| 1 | teaspoon allspice |
| 1/2 | teaspoon nutmeg |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon salt |
| 2 | tablespoons butter |
| 2 | ounces cream cheese |
| 1/2 | cup icing sugar |
| 1 | tablespoon milk |
Instructions:
-
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper.
-
Prepare Base: In a food processor or by hand, mix together flour and icing sugar with butter and salt until the mixture just comes together. Be careful not to let it form a ball. Pat the mixture into the lined baking pan.
-
Bake Base: Bake the base for 15 minutes or until golden at the edges.
-
Prepare Pumpkin Filling: In a food processor or blender, combine eggs, canned pumpkin, brown sugar, corn syrup, whipping cream, lemon juice, vanilla extract, cinnamon, allspice, ginger, and salt. Process until well combined, scraping the sides and processing again if needed.
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Pour Filling: Pour the pumpkin filling over the pre-baked base and bake for 35 to 45 minutes, or until the center springs back when touched.
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Cool Squares: Allow the squares to cool completely.
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Prepare Topping: Combine butter and cream cheese using a hand beater until soft and fluffy. Beat in icing sugar and milk until smooth.
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Decorate Squares: Transfer the topping mixture into a plastic sandwich bag and cut a small hole in one corner. Drizzle the topping over the cooled squares.
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Chill and Serve: Chill the squares in the refrigerator until the topping sets, then cut into squares and serve.
Enjoy these delightful Pumpkin Squares with friends and family on Thanksgiving or any weeknight treat! 🍂🍰
