An Easy Thanksgiving Dessert
These pumpkin squares serve 15 people, and are delicious topped with some brown sugar whipped cream. The squares are very easy to make, with a simple crumb crust, and a straightforward filling made from pumpkin, eggs, brown sugar, and honey.
You can make this dessert the day before; store it covered at room temperature. Top it with some of the whipped cream and a drizzle of caramel sauce, or with some chopped pecans or cashews.
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
- 1 cup flour
- 3/4 cup oatmeal
- 1/4 cup chopped pecans
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 2 (15 ounce) cans solid pack pumpkin
- 4 eggs
- 1-1/4 cups half and half cream
- 1/2 cup honey
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 2 teaspoons vanilla
- 1 cup whipping cream
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1/2 cup caramel ice cream topping
Preheat oven to 350 degrees F. In a small bowl, combine 1 cup flour, oatmeal, pecans, butter, and 1/4 cup brown sugar and mix until crumbly. Press into a 13×9″ pan and bake for 8 minutes; set aside.
In large bowl, combine pumpkin, eggs, half and half, honey, 1 cup brown sugar, pumpkin pie spice, cinnamon, cardamom and 2 teaspoons vanilla and mix well until smooth. Pour over crust. Return to oven and bake for 55-65 minutes or until filling is set and firm when touched. Cool on wire rack.
When ready to serve, in small cold bowl combine cream, brown sugar, and vanilla and beat until stiff peaks form. Cut pumpkin squares into serving size pieces and top each with a dollop of the sweetened whipped cream and a drizzle of caramel ice cream topping. Serves 15
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