Pumpkin Squares

I tend to miss holiday type baking until the last-minute. But everyone and their mother seem to have pumpkin recipes right now. So I think I will be trendy today.

Here is a recipe from a friend of my moms for the most delicious pumpkin dessert. There are a moist type of bar/square and very easy to make. It is reminiscent of a Dump cake with the drizzling of melted butter over the top of the whole thing.

The only trick is the pumpkin is described as a “#2 1/2 large can”. I am not familiar with # of cans, just weight. But I get ‘large’. And in my stores it only comes in small and large. So large it is.

I thought this would come out more like a bar you could pick up and eat like a cookie. But it is more like a bar you would eat on a plate with a fork, like a pumpkin crumble. maybe that’s what I should call it? “Pumpkin crumble.” But it’s not my recipe to tamper with. I don’t want to mess with the guardian angels of old traditional recipes or anything.

I was baking a lot the other morning, so it might not have baked as long as it should have. At one time there were 2 loaves of a new cinnamon swirl recipe from Americas Test Kitchen as well as a large pan of stuffed morning buns and a pan of pumpkin squares. One oven. Too many treats. I wouldn’t suggest it.

Do not be deceived. It tastes much better than it looks here. Blame the photographer, not the recipe.
Do not be deceived. It tastes much better than it looks here. Blame the photographer, not the recipe.

Its good both warm from the oven or cold out of the fridge.

Will you like it on a boat?

Will you like it with a goat?

Will you like it here or there?

Will you like it anywhere?

The answer is “YES!”

(Okay, we recently pulled out some Dr. Seuss  to take to a friend’s house, that we were visiting, that had small children.)

Pumpkin Squares

Ingredients

  • 2
    eggs
  • 1 large can
    pumpkin
  • 1 cup
    sugar
  • 1 can
    evaporated milk (condensed)
  • 1 teaspoon
    pumpkin pie or apple pie spice(or some cinnamon, ginger, nutmeg mix)
  • 2 cups from a box
    spice cake mix
  • some
    walnuts or pecans, chopped
  • 1 cube
    butter

Cooking Directions

  1. In a large bowl mix well the eggs, pumpkin, milk and spices. Pour into a 9 x 13 baking pan.

  2. Sprinkle evenly over the top with the 2/3 box (approx. 2 cups) of spice cake mix.

  3. Sprinkle with chopped nuts, if desired.

  4. Melt 1 stick of butter and drizzle on top of the nuts/cake mix.

  5. bake for 1 hour in a 350 oven.

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