• 04Sep

    Thanksgiving is just around the corner, so I’m practicing pumpkin desserts. (Also, because of recent braces, my list of palatable foods is short – baked potatoes, yogurt, applesauce, scrambled eggs … you get the picture. So, I’m looking for some variety.)


    1-3/4 cups whole wheat pastry flour
    1/2 cup maple sugar or brown sugar
    1/2 cup Earth Balance buttery sticks (1 stick)
    1 (29-oz) can pumpkin
    4 eggs
    1 cup Fruit Sweet
    3/4 cup canned milk (I use soy or coconut milk)
    1 Tbsp cinnamon
    1/2 tsp nutmeg
    1/4 tsp ginger
    1/4 tsp ground cloves
    1/2 tsp salt
    3/4 cup pecans, coarsely chopped


    1. Preheat oven to 350 degrees. Lightly spray a 9×13″ baking dish with olive oil cooking spray.

    2. In medium bowl, blend together flour and sugar; cut in buttery sticks with a pastry blender until mixture is crumbly.

    3. Reserve 1 cup crumb mixture; press remaining mix into bottom of baking dish.

    4. In a large bowl, whip pumpkin, eggs, Fruit Sweet, milk and spices with wire whisk until well blended.

    5. Pour pumpkin mixture onto crumb crust in baking dish.

    6. Mix reserved 1 cup of crumb mixture with chopped pecans; sprinkle evenly over pumpkin mixture (this photo without the pecans; unfortunately against the *braces rules*).

    (This photo with pecans.)

    7. Bake for 55 minutes, or until toothpick inserted in middle comes out clean.

    8. Let rest for 10 minutes; cut into 12-15 bars and serve warm.

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