I've been known to have a few food quirks, one being that I love anything pumpkin - pumpkin soup, pumpkin bread, pumpkin bread pudding - everything except pumpkin pie. I would take utterly any other dessert on the planet before putting a slice of pumpkin pie on my plate. A few days back, while standing in line at Williams-Sonoma, I was unable to resist the free samples of the Pumpkin Pecan Dessert Squares that were being given out. After devouring more than my fair share I immediately grabbed three jars of Muirhead Pumpkin Pecan Butter and got back in line. This dessert has it all: a light cookie cake crust; a creamy pumpkin center; a rich crumble topping. Forget the pie, these squares are my perfect Thanksgiving dessert.
ingredients
1 box yellow cake mix (Immaculate Baking Company makes a great natural one)
8 Tbsp unsalted butter, melted
4 Tbsp cold unsalted butter, cut into small pieces
13 ounces pumpkin butter (specifically Muirhead brand pumpkin pecan butter, but you could use any good pumpkin butter - I hear Trader Joes makes a great one - or make your own)
3 eggs
1 tablespoon whole wheat flour
1/4 cup coconut sugar (or granulated cane sugar)
2 tablespoons milk
1 teaspoon ground cinnamon
method
1. Preheat oven to 350. Lightly grease a 9x13 baking pan.
2. Reserve 1 cup of cake mix in a small bowl and set aside.
3. Mix remaining cake mix with 8 Tbsp melted butter and 1 egg. Press mixture into the bottom of baking dish.
4. In another bowl combine pumpkin pecan butter with remaining two eggs and milk. Spread over cake mixture in pan.
5. Combine remaining 1 cup cake mix with flour, sugar, 1/4 cup cold butter (cut into small peices) and cinnamon. Using a pastry blender or fork, cut the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the top of the pumpkin layer.
6. Bake 35-40 minutes, or until golden. Transfer pan to a wire rack to cool. Cut into squares and serve.