Pumpkin Squares

Instead of Pumpkin Pie, try these squares for something a little different.  They are simple and delicious.  Dress up by drizzling with some cream cheese topping or leave plain.  From Food and Drink 2003

2 cups flour
1/2 cup icing sugar
1 cup unsalted butter, cubed
1 tsp salt
3 eggs, beaten
2 cups canned pureed pumpkin
3/4 cup packed brown sugar
1/3 corn syrup
1/2 cup whipping cream
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice or nutmeg
1/2 tsp ground ginger
1/4 tsp salt

TOPPING
2 tbsp butter
2 tbsp cream cheese
1/2 cup icing sugar
1/4 cup milk

1. Preheat oven to 350F.
2. Line a 9 x 13 inch baking pan with parchment paper.
3. Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.  Do not let it form a ball.  Pat into lined baking pan.  Bake for 15 minutes or until golden at the edges.
4. In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt.  Process until well combined.  Scrape sides and process again.
5. Pour over base and bake for 35 to 45 minutes or until centre springs back when touched.  Cool squares.
6. Combine butter and cream cheese with a hand beater until soft and fluffy.  Beat in icing sugar and milk.  Pour into a plastic sandwich bag and cut a small hole in one corner.  Drizzle over squares.  Chill then cut into squares.

Makes 24 squares.