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Pumpkin Pecan Dessert Squares 

(adapted from Williams Sonoma) mangocheeks said...

It looks messy and gorgeous, just my kind of dessert. Yum.

March 11, 2011 at 12:17 PM 
Your cake really looks lovely. I'm lovin' your blog. It's a great place to visit. Have a great day. Blessings...Mary

March 14, 2011 at 9:58 PM hobby baker said...

Thanks so much Mary! I feel the same way about yours ☺.

March 14, 2011 at 10:20 PM 
Do you have a recipe for pumpkin butter? This cake sounds wonderful. Thanks.

March 15, 2011 at 5:43 AM 
I started out following one recipe and it wasn't sweet enough for my liking, so I looked up another one on allrecipes and finished with that one. I started out with one pie pumpkin and roasted it in halves, scooped and pureed the flesh and then went on to the butter. I probably had about 3½ cups of puree. You can always use canned pumpkin, I don't think pie pumpkins are available out of season. I ended up adding about ¾ cup coconut sugar and another generous ¼ cup light brown muscovado for sweetness; then about ½ tsp good cinnamon, 1 tsp ginger and a dash of fresh nutmeg. Plus a splash of orange juice because I didn't have apple, but I've seen recipes use lemon juice too which would add nice bright flavor. Then I simmered it on low for about an hour until it was thick and scoopable like apple butter. Like I said, I've never tasted commercial pumpkin butter so I don't know what the sweetness target is and probably mine was not as sweet. But this turned out very nice so I'd probably do something similar again. I know Trader Joes carries a pumpkin butter I am assuming regularly. The recipe on all recipes that I looked at finally was Pumpkin Butter with no numbers after it. But I didn't use cloves - too strong for pumpkin in my opinion. Libby's has a good looking recipe too, with honey. (I'll bet maple syrup would be fabulous too!) ☺ Nice thing about homemade is you can do it to your own perssonal tastes! I hope you give it a try sometime, good luck!

March 15, 2011 at 9:19 AM