THANKSGIVING RECIPE: Pumpkin Squares

Okay, so I'm still not brave enough to try a pie crust. And being that we'll be travelling, I'm not sure I want to try a pie crust on the road, especially.

One of my favorite Thanksgiving desserts was a recipe from my husband's Stepmother, Joyce. Though Joyce may never admit to it, she is one of the greatest "country" cooks I've ever known. You know the kind I'm talking about. The ones who can whip up fresh biscuits without looking at a recipe. Or the ones whose recipes in their box are written in "old fashioned" writing, are dusty and flour covered, folded and stained from overuse.

I can't tell you how much I'm looking forward to her cranberry mold this year for Thanksgiving dinner, it has been close to 7 years since I've had it last. I will post this recipe too, but, I confess I've never been able to replicate it. There's just something special about how she does it.

Anyway, I digress. Pumpkin Squares were a favorite dessert of mine. And for a person who's not all that keen on pumpkin, this one just won me over. Cakey crust, creamy moussy type filling, crumbly top. Oh, and add a dollup of whipped cream and I'm a total goner.

The original recipe called for a boxed cake mix. Well, we all know THAT is not gluten free. So, I adapted the Gluten Free Yellow Cake recipe - omitting wet ingredients, and halving the recipe to match this. To make it an "easy" recipe, feel free to use a prepackaged gluten-free yellow cake mix - Like Gluten Free Pantry, Cherrybrook Farms, or Pamela's. Just make sure it's a size that makes a 9" round cake or 12 cupcakes. (Note for gluten gluttons replicting this recipe...I've posted the original recipe on my OLD blog, here!)


Pumpkin Squares

Preheat your oven to 350 degrees.

CRUST:

3/4 Cups White Rice Flour
1/4 + 1/8 Cup Tapioca Flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp Xantham Gum
3 Tbs Dry Milk Powder
3 Tbs Vanilla Pudding Powder
1/2 + 1/8 Cup sugar (granulated)
1/4 Cup melted butter
1 egg white

Mix all of the dry ingredients together. Reserve 1/2 cup and set aside to be used for crumb topping. Combine the remaining dry ingredients with melted butter and egg white. Press into the bottom of a greased 8" square cake pan (or 9" round, or pie pan will work too).

FILLING:

1 15 oz can pumpkin
1/4 cup brown sugar
1 tsp powdered cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch ground cloves
1 egg
1/3 cup milk

Mix all together very well and spread over pressed cake mix layer in pan. (NOTE: You can use 2 tsp of pumpkin pie spice in place of all of the spices).

TOPPING:

Reserved 1/2 Cup of cake ingredients
2 Tbs brown sugar
1/2 tsp ground cinnamon
2 tbs butter
1/4 cup chopped walnuts

Mix cake mix, brown sugar and cinnamon together. Cut in butter with a pastry blender (or pulse a few times in a food processor to make crumbly). Sprinkle liberally over the pumpkin layer. Sprinkle with walnuts.

Bake for 30-35 minutes, until top is browned but not burned.

Allow to cool completely, and refridgerate for a couple hours, or overnight. (honestly, like you'll really be able to wait that long! LOL :D)

Serve with whipped cream. OR ice cream! :D

The recipe will double easily to make a 9X13 pan. I recommend baking for 45-50 minutes if you increase the size of the squares.

If you try them this year for your holiday, PLEASE let me know if you liked them as much as we do! THANKS!