pumpkin dessert

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 Squares

Pumpkin Squares

Pumpkin Squares

This recipe has been part of our family for years now. 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 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

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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