PECAN PUMPKIN SQUARES

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Great recipe from The Globe and Mail - kind of like pumpkin pie ...

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Ingredients

  • BASE
  • 1 cup flour
  • 3/4 cup icing sugar
  • 1/2 cup unsalted butter, cubed and cold
  • 1/2 tsp salt
  • FILLING
  • 3 eggs, lightly beaten
  • 1 - 14 oz can pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup whipping cream
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1 cup toasted pecans
  • 1/4 cup chopped chocolate, melted

Preparation

Step 1

Grease a 9" x 9" pan and line with parchment paper.

Mix flour, sugar, butter and salt in a food processor. Pat into baking pan. Prick with fork. Freeze for 15 minutes.

Bake at 350 for 20 minutes until pale gold.

Combine all else except for pecans and chocolate.

Pour mixture over hot base. Sprinkle with pecans. Bake 35-40 minutes till top springs back when touched.

Cool.

Drizzle with chocolate and cut into squares.

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