A pumpkin for your thoughts! Pumpkin is such a wonderful food, so loaded with health benefits, and available throughout the year, that it's a wonder we don't eat it more. Now, during this season of pumpkin pies, pumpkin ice cream and pumpkin casseroles, I pulled out an old favorite of mine from many years ago and decided to give it a few new twists by adding ground cloves and allspice. The result was "Pumpkin Party Squares," great for a buffet dessert because, like brownies, they need no forks or spoons to eat them .... unless, of course, you put a dollop of freshly-whipped heavy cream on them, as I did, or vanilla ice cream. The result is a sumptuous dessert and is a real treat on a cold October or November night. A great gift for your Thanksgiving hostess, too!
Ingredients
For the crust:
1 package store-bought pound cake mix
1 egg, slightly beaten with fork
2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/8 tsp. ground allspice
2 tbsp. melted butter
For the topping:
8 oz. container of whipped cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
2 eggs, slightly beaten with fork
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 can (16 oz.) pumpkin pie filling
1/3 to 1/2 cup of walnuts, or as desired
Process
(1) Preheat oven to 350 degrees.
(2) Mix crust ingredients in bowl and press into a lightly greased and floured 13" x 9" baking pan. Mixture will be crumbly but firm.
(3) Whip the cream cheese, eggs, condensed milk and pumpkin pie filling in a large bowl with an electric mixer or wire whisk until well blended.
(4) Add dry ingredients -- pumpkin pie spice, salt, cinnamon -- and stir to combine.
(5) Pour filling on top of crust. Sprinkle with walnuts.
Bake 45 minutes until set.
Cool, cut into squares, and serve with ice cream or whipped cream, or just as they are!
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