Winnipeg Free Press - PRINT EDITION

Pumpkin: it's not just for Halloween, you know

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In response to Bonnie Miller, I am still on the track of a recipe from food writer Annie Buckland for a pumpkin dessert that makes a light alternative to pie. In the meantime, several swappers have sent in pumpkin-related recipes that have convinced me that pumpkin is too good to confine to October. Emily Lucko offers a recipe for pumpkin pie squares, which combine the flavours of the classic pie in an easy bar. I also received a recipe for pumpkin cookies with a brown sugar glaze.

This week, I would love to get favourite family recipes for Easter and Passover, which are both coming up sooner than you think. (Well, sooner than I think, anyway.) If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

alison.gillmor@freepress.mb.ca

Old World pumpkin pie squares

250 ml (1 cup) sifted all-purpose flour

125 ml (1/2 cup) quick-cooking rolled oats

125 ml (1/2 cup) brown sugar

125 ml (1/2 cup) margarine

500 ml (2 cups) canned pumpkin purée (NOT pumpkin pie filling)

400 ml (13.5 oz) evaporated milk

2 eggs

175 ml (3/4 cup) granulated sugar

5 m (1 tsp) cinnamon

2 ml (1/2 tsp) ginger

1 ml (1/4 tsp) cloves

2 ml (1/2 tsp) salt

 

Topping:

125 ml (1/2 cup) chopped pecans

125 ml (1/2 cup) brown sugar

30 ml (2 tbsp) margarine

 

Preheat oven to 175 C (350 F). In medium bowl, combine flour, oats, brown sugar and margarine. Mix until crumbly. Press into ungreased 22x33 cm (9x13 in) pan. Bake for about 15 minutes. In large bowl, combine pumpkin, milk, eggs, sugar, spices and salt, and beat well. Pour over baked crust and bake for 25 minutes. To make topping, in small bowl, combine pecans, brown sugar and margarine. Sprinkle over semi-baked pumpkin filling and return to oven and bake for an additional 20-25 minutes. Cool in pan and cut into squares when serving. Top with whipped cream, if desired. Store covered in fridge.

Tester's notes: If you like pumpkin pie but don't like making pastry, this might be the recipe for you.

The oats add a slightly nutty flavour to the base.

I might increase the amount of pecan topping, as it was tasty but sparse on my bars, and if you like a sweeter filling, you might want to add about 60 ml (1/4 cup) more sugar.

 

Old World  pumpkin squares take the pastry-making out of pumpkin pie.

Enlarge Image

Old World pumpkin squares take the pastry-making out of pumpkin pie. (JOHN WOODS / WINNIPEG FREE PRESS) Photo Store

Pumpkin cookies with brown sugar glaze

250 ml (1 cup or 228 g) butter, softened

125 ml (1/2 cup) granulated sugar

125 ml (1/2 cup) firmly packed golden brown sugar

250 ml (1 cup) canned pumpkin purée (NOT pumpkin pie filling)

1 egg

5 ml (1 tsp) vanilla

500 ml (2 cups) all-purpose flour

5 ml (1 tsp) baking soda

5 ml (1 tsp) baking powder

10 ml (2 tsp) cinnamon

1 ml (1/4 tsp) salt

 

Brown sugar glaze:

45 ml (3 tbsp) butter

125 ml (1/2 cup) dark brown sugar

60 ml (1/4 cup) whole milk

375 ml (1 1/2 cups) icing sugar

chopped pecans for decoration (optional)

 

Preheat oven to 175 C (350 F). In large bowl, cream butter and sugars until light and fluffy. Blend in pumpkin, egg and vanilla. In medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter mixture until blended. Drop by tablespoon onto ungreased cookie sheets, spacing about 5 cm (2 in) apart. Bake 10-12 minutes or until lightly browned on bottom and at edges. Let cool a few minutes on sheets, then remove warm cookies to racks to cool completely. To make glaze, in a medium saucepan, heat butter and brown sugar over medium heat until bubbling. Cook, stirring constantly, about one minute. Add milk (it might splutter) and stir. Remove from heat and blend in icing sugar until smooth and spreadable. Glaze cookies and add chopped pecans, if desired, before glaze sets. (If glaze starts to harden before all cookies are frosted, soften over low heat until spreading consistency.) Makes about 31/2 dozen.

 

Tester's notes: Really good. This moist and cakey cookie is not too sweet, while the fudgey brown sugar glaze is super-sweet.

If you have a sweet tooth, you'll find it a nice balance. If you don't, you might want to leave the cookies unfrosted.

Republished from the Winnipeg Free Press print edition February 20, 2013 D5

History

Updated on Wednesday, February 20, 2013 at 11:42 AM CST: replaces photos, formats text

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