pumpkin dessert recipe

Mom’s Pumpkin Squares

Pumpkin Squares

This recipe has been part of our family for years now.  My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.

The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.

It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon.

The texture is moist and tender and I think you’ll enjoy it as much as I do.

Pumpkin Squares

1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.

Frosting:

8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.

Pumpkin Chiffon- Gluten Free

Pumpkin Chiffon

I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as  Pumpkin Chiffon.

It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual  ramekins.  This recipe is always a big hit when I make it for friends.

You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free.  I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.

Mom’s Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.

Pumpkin Ice Cream

Pumpkin Ice Cream

Pumpkin ice cream is such a nice addition to many fall desserts. I made a batch to serve with apple cake and butterscotch sauce for a birthday dinner. It is also a nice way to use up some of your Halloween pumpkins.

It has been a while since I made pumpkin ice cream. I think colder Fall weather makes me think less about ice cream desserts. Still, I don’t think it is ever too cold for ice cream.

This is a pretty simple recipe. I did not use eggs/custard as the base. You just mix the ingredients and freeze. Easier if you have an ice cream maker, but doable without.

Pumpkin Ice Cream

2 c. whipping cream

2 c. pumpkin puree or winter squash

1 c. sugar, or to taste

1 T. molasses

2 t. cinnamon

1 t. vanilla

1/4 t. salt

Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following the manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Place finished ice cream in the freezer until ready to serve.

Note: If you don’t have an ice cream maker you can place the mixture in a shallow pan and freeze until solid. remove from freezer and allow to that a little- about 10 minutes then break up and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with creamy ice cream.

Pumpkin Chiffon

Pumpkin Chiffon

Pumpkin Chiffon

I have been making this for a long time and really love it. From a technical foodie standpoint it’s not really a chiffon, but that is what my Mom called it so I will leave it as  Pumpkin Chiffon. It’s really a sort of pumpkin pie without the crust. Super easy to make and quite tasty. I make it in a casserole dish but you could also make it in individual  ramekins.  We had it in my squash class last night and everybody liked it a lot. You could use canned or fresh cooked pumpkin or butternut squash. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert.

 

Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. light cream or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.

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