Pumpkin
Squares – An oatmeal shortbread crust, pumpkin pie filling & pecan pie-like
topping
Butter a 9x13 baking dish.
Preheat oven to 350F.
Make bottom layer:
Put in bowl and mix gently:
1
cup flour OR ½ cup brown rice flour + ¼ cup potato starch + ¼ tapioca starch
½
cup brown sugar
½
cup quick-cooking oatmeal (use gluten-free if Celiac)
½
tsp cinnamon
½
tsp salt
Add and chop in w/ a pastry cutter:
½
cup butter
Press the bottom layer into the baking
dish. Bake 15 min. Remove from oven and cool slightly.
Middle layer:
Mix the following:
1 ½
cups canned pumpkin
1 ½
cups sour cream
3
eggs
¾
cup brown sugar
1
Tbsp vanilla extract
1
tsp molasses
1 ½
tsp ground cinnamon
½
tsp ground ginger
½
tsp salt
½
tsp ground nutmeg
½
tsp ground allspice
Pour overtop the crust. Bake 20 minutes.
Top layer: (prep while cooking the
above)
Mix the following just until combined:
1
cup chopped pecans
1
cup brown sugar (dark brown is best)
3
Tbsp melted butter
Remove pan from oven and sprinkle pecans
on top of pumpkin filling. Bake another
15-20 minutes, or until set. Nice warm or chilled and cut into squares. Serve
with whipped cream.
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