Sunday, November 18, 2012

Recipe: Pumpkin Dessert Squares

Our Thanksgiving celebrations kicked off this afternoon with our church's potluck lunch, and when thinking about what to bring, Thomas reminded me, "Babe... we've got like SEVEN cans of pumpkin in the pantry." So what if I went a liiiitle overboard in my excitement for fall?

I didn't want to bake just a regular ol' pumpkin pie, so I took to Pinterest in search of a pumpkin dessert  and found this gem. I don't know about you, but I'm not a big fan of traditional pie crust. This recipe calls for a pecan/Bisquick crumble for the crust, and it was just perfect. I made a few tiny modifications to Miss Betty Crocker's recipe, and everyone loved it. 

If you're still planning your Thanksgiving menu, consider adding this one to your list! 

INGREDIENTS:
Crust
  • 1 1/2 cups Original Bisquick® mix
  • 1/2 cup butter, softened
  • 1/2 cup chopped pecans/walnuts
Filling
  • 1 cup sugar
  • 1 15oz can pumpkin
  • 1 12oz can evaporated milk
  • 4 tsp pumpkin pie spice
  • 3 eggs
Topping
  • 1 cup Bisquick
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 3/4 cup chopped pecans/walnuts {we used our favorite granola - Thomas' suggestion!}


Preheat oven to 350 degrees and coat 9x13 pan with cooking spray. In a bowl, combine all ingredients for the crust, and mix together with a pastry blender until crumbly. Press mixture into base of pre-greased pan and bake for 10 minutes. It won't be completely baked at that point, so don't worry if it doesn't look done. 


While the crust bakes, whisk together ingredients for the filling in a large bowl {sorry, no pics!}. In a separate bowl, blend the ingredients for the topping.

Pour the pumpkin filling over the partially-cooked base {while still hot} and sprinkle the topping to cover filling. Bake for 50-55 minutes, cool completely, and cut into squares. Serve with whipped cream, and voila! Get your taste buds ready.



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