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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Taste like pumpkin pie, but super easy to make. Be careful not to over cook the base as it will dry it out. Found this in the Food & Drink magazine autumn 2003 Ingredients:
2 cups flour |
1/2 cup icing sugar |
1 cup unsalted butter, cubed |
1 teaspoon salt |
3 eggs, beaten |
2 cups canned pumpkin puree |
3/4 cup packed brown sugar |
1/3 cup corn syrup |
1/2 cup whipping cream |
2 teaspoons lemon juice |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 teaspoon allspice or 1/2 teaspoon nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
2 tablespoons butter |
2 tablespoons cream cheese |
1/2 cup icing sugar |
1/4 cup milk |
Directions:
1. Preheat oven to 350 degrees Line 9 X 13 inch baking pan with parchment paper Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.
2. Do not let it form a ball.
3. Pat into lined baking pan.
4. Bake for 15 minutes or until golden at the edges In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger, and salt.
5. Process until well combined.
6. Scrape sides and process again.
7. Pour over base and bake for 35 to 45 minutes or until center springs back when touched.
8. Cool squares.
9. Combine butter and cream cheese with a hand beater until soft and fluffy.
10. Beat in icing sugar and milk.
11. Pour into a plastic sandwich bag and cut a small hole in one corner.
12. Drizzle over squares.
13. Chill then cut into squares.
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