Pumpkin Squares--- Delicious
These pumpkin squares are for all you pumpkin lovers, and can be eaten hot or cold, and even if it is cold just give it 50 second in the microwave and it will be ready for a scoop of ice cream or whipped cream.
We all know that we should eat all the bright coloured fruit and vegetables, pumpkin is one of those beautiful fall vegetable, that make you think of thanksgiving and pies.
It is low in calories, low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Riboflavin, Potassium, Copper and Manganese.
My pumpkin squares is loaded with an important antioxidant,
Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Beta-carotene is the reason we have beautiful orange and yellow colours.
This recipe call for can pumpkin, but if you would like to make your own, I take the whole pumpkin and place it in the oven on a cookie sheet and bake for an hour if it is large, at 350F, then let it cool, cut open and take out the seeds and if you like you can roast them, they make a great snack.
Now scrape out all the pumpkin, place it in a large streaner and leave for a while until some of the water is drained off, now place it in your food processor and process until desired texture is reached, at this point you can either use some for your recipe and save the rest in the refrigerator or sterlize some canning bottles and save for another time when you need pumpkin for your recipe.
This pumpkin squares can be baked in a cake pan too. The secret ingredient is cake mix and any nuts you like to top it off with.
Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids, there is something about the smell of all the spices that gives us a warm welcome home.
1 can (15 oz) solid packed pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
4 tsp pumpkin pie spice
1 package yellow cake mix
3/4 cup butter or margarine
1 1/2 cup chopped walnuts
In mixing bowl, combine the first 5 ingredients. Transfer into 13x9x2 inches baking pan.
Sprinkle with dry cake mix. Drizzle with melted butter. Top with walnuts.
Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean.
Makes 12-16 servings.
Pumpkin spice mixture is as follows: 2 tsp cinnamon, 1 tsp allspice and 1 tsp nutmeg just mix and add to pie.
Ice Cream Truffles
easy cooking for a crowd home
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