Pumpkin Squares with Maple Whipped Cream

By Mirella

Longo's Recipe

Ingredients

• Maple Whipped Cream:
• 2 cups chocolate cookie crumbs
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup cream cheese, softened
• 3/4 cup packed brown sugar
• 2 cups pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/2 teaspoon each ground cinnamon and nutmeg
• 3/4 cup 35% whipping cream
• 1/4 cup maple syrup

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees.

In bowl, combine cookie crumbs, cinnamon and melted and stir to combine. Press crumb mixture into bottom of parchment paper lined baking pan.
Bake in 350°F oven for about 10 minutes or
until set. Let cool.

In large bowl, beat cream cheese and sugar until
fluffy. Beat in pumpkin, eggs and vanilla
until combined. Add flour, cinnamon,
nutmeg and beat on low until just combined. Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre
comes out clean and top is firm to the
touch. Let cool completely.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form. Cut into bars and serve each
with some of the whipped cream.