Pumpkin squares~ (n) also known as pumpkin pie for lunchboxes.
I made these, and as they baked my house smelled like a Yankee Candle. You know, the pumpkin one.
And, no… Yankee Candle doesn’t know I exist. I wish they did, because then maybe I could afford their candles. But, for now, I will just have to bake to make my house smell good. Because, let’s face it: if I wrote a post about how I lit a brown-sugar-maple-glazed-pumpkin candle… well, what’s in it for y’all? At least this way, you get a recipe. Right? Right!
So, these made my house smell cozy. Which was great because it was rainy. We haven’t gotten “Fall” here. Fall in Florida is when the time changes and it’s below 85. Winter is when we have a few
chilly frigid days that may fall below 40 …. Spring is when it’s just about perfect,except for the losing of an hour with the time change, and Summer is when you melt when you go outside.
People think south Florida doesn’t have a season change. Ha!
You just have to tune in to the subtle changes. So, yesterday it was rainy, and the calender said it was Fall. I need to put out my Halloween decorations now. Or, should I wait until October 1st? My neighbor had theirs up Sept.9th….
I always find it amusing to see skeletons and ghost decorations next to Angels and Santa’s.
Sometimes I start cooking, and only get the finished product shot. Whoops. But, I did manage to get a picture of the crust.
The crust is brown sugar and oats and butter…oh yeah, and vanilla and flour.
Hmmm, what else… I have orange toes for Fall.
I’m thinking of growing my hair long. My husband said it looks like I have a starter-mullet.
I’m teaching a cooking class next week. My very first one.
Now, I’m thinking of cutting my hair. I don’t want to teach my 1st class with a starter mullet.
Anyway. I’ll worry about that later. Like at 2am.
The recipe is here: macaroni and cheese
Now: Pumpkin Squares:
- For the crust:
- 1 cup flour
- ½ cup oats
- ½ cup packed brown sugar
- ½ cup softened butter
- 1 teaspoon vanilla
- For the filling:
- 1 can pumpkin
- 1 12ounce can evaporated milk
- ¾ cup sugar
- 2 large eggs
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger powder
- ¼ teaspoon ground cloves
- ½ cup chopped pecans
- ½ cup brown sugar
- 3 tablespoons flour
- 3 tablespoons softened butter
- 1 teaspoon maple extract
- For the crust:
- Preheat oven to 350
- Combine the butter, sugar, vanilla and oats in a bowl until crumbly.
- Press into the bottom of a 9x13" nonstick pan.
- Bake for 15 minutes.
- Meanwhile, using a mixer, combine the filling ingredients and mix until smooth.
- Pour over the crust and bake an additional 20 minutes.
- While that is baking combine the topping ingredients
- Sprinkle over pumpkin and bake for 10-15 more minutes.
- Allow to cook completely before cutting.