A Decades Old Family Recipe Surfaces In Time for the Coming Holidays:(Along with Some Wine)

Pumpkin Pie Squares

My original copy.

Be sure to add some whipped cream or vanilla ice cream.

Tis' the season for pumpkin desserts. Let's see, you have your pumpkin cookies, pumpkin bread, pumpkin cake, pumpkin coffee cake, pumpkin cheesecake, pumpkin brownies, pumpkin doughnuts, pumpkin latte, in addition, don't forget the traditional pumpkin pie. And anything else pumpkin you wish to add. You are only limited by your imagination. I'll add my favorite--Pumpkin Pie Squares.

Here they are. Fresh out of the oven.

Pumpkin Pie Squares

        First, set out 1 stick plus 2 tablespoons of butter. They need to soften to room temperature.

Before you begin mixing, preheat your oven to 350 degrees.

Also lightly grease a 13"x 9" pan. Rub the butter wrapper around the inside of pan.

Crust: Combine 3/4 cup plus 2 T. flour, 1/2 cup of quick cooking oats, 1/2 cup of light brown sugar, 1/2 cup of butter. Mix until crumbly with a pastry blender or electric mixer at low speed. Press the crust evenly into the bottom of the baking pan.

Place the pan into the oven and bake for 15 minutes.

Next: Combine 2 cups of canned pumpkin, 13 1/2 ounces of evaporated milk, 2 eggs, 3/4 cup of sugar, 1/2 tsp. salt, 1 3/4 tsp. of pumpkin pie spice. After the crust has finished baking, remove from the oven and pour the pumpkin mixture into the pan. Spread evenly over the crust. Return to the oven for 20 minutes.

Finishing touch: Mix together 1/2 cup of chopped nuts ( I suggest either walnuts or pecans), 1/2 cup light brown sugar, and 2T. butter. After previous baking is completed, remove pan from oven and sprinkle nut mixture over the top. Press in light with your fingers, or a fork, or swirl gently through the pumpkin with a table knife. Return to the oven for 15 to 20 minutes, or until the mixture is set.

Cool in the pan on a rack. Cut into 2 inch squares. Makes 2 dozen.

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 One thing I like about this recipe is baking in a 13" x 9" pan. I love using this size pan for all sorts of things. I always believe you can't go wrong with a 13 x 9er.

A few notes about the recipe--At the time this recipe was written, years ago, evaporated milk came in a 13 1/2 oz. can. That is no longer the case. The large size is 12 ounces. So, I buy one large and one very small size. Or, I would think you might be able to substitute some half and half or whole milk for that extra ounce and a half.

                                       On to the Wine

Lately I've tried a few white wines that I believe would pair well with turkey and the many fixin's of a holiday dinner. Both wines are by Prophecy, a company that features wines from exquisite growing regions throughout the world.

First of all . . .

                                                  

Prophecy Pinot Grigio Delle Venezie

This wine has a delicate bouquet and is from Delle Venezie Italy. It is quite crisp and has a citrus taste. Although I am one who believes one should drink whatever wine one wishes with whatever food one is eating, ( I've just made connoisseurs shudder), I do prefer a lighter white wine with turkey and  zesty cranberries.
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Next . . .

For a while now, I believe some of the best Sauvignon Blanc has been coming out of New Zealand. This one is from the Marlborough region of New Zealand. It, too, like the Pinot above, is a delicate wine. However, I believe it is the lighter and softer of the two. It has the flavors of fresh fruit, with hints of green apples and mandarin oranges. This Sauvignon pairs well with mild cheeses such as a Creamy Havarti or a Baked Brie or Camembert.

Prophecy Sauvignon Blanc

May Your Holidays Be Safe and Tasty!