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Pumpkin Squares

2-cups flour
1/2-cup icing sugar
1-cup unsalted butter, cubed
1-tsp salt
2-cups canned pumpkin puree
3/4-cup packed brown sugar
1/3-cup corn syrup
1/2-cup whipping cream
2-tsp lemon juice
1-tsp vanilla extract
1-tsp cinnamon
1/2-tsp allspice or nutmeg
1/2-tsp ground ginger
1/4-tsp salt
2-tbsp butter
2-tbsp cream cheese
1/2-cup icing sugar
1/4-cup milk

Preheat oven to 350*F
Line a 9x13-inch baking pan with parchment paper
In a food processor, or by hand, mix the flour and icing sugar together with butter and 1-tsp salt until just mixed; do not let if form a ball
Pat into lined baking pan
Bake for 15 minutes or until edges are golden
In a food processor or blender, combine eggs, pumpkin, brown sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and 1/4-tsp salt
Process until well combined
Scrape sides and re-process
Pour over base and bake for 35-45 minutes or until centre springs back when touched; cool
Combine butter and cream cheese with a hand blender until soft and fluffy
Beat in icing sugar and milk
Pour into a plastic sandwich bag
Cut a small hole in one corner
Drizzle over squares
Chill and then cut into squares

Makes 24 squares