The Great Pumpkin
I confess that I am fairly skeptical of pumpkin everything foods this time of year, so I decided to lighten up. We have had this recipe for Pumpkin Squares on the site for years, and I just went back and re-made it. They're fun, easy and tasty! You use a cake mix! Happy October!
October is National Chili Month Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's Mexican Chicken Rice Soup?
Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Pumpkin squares are a big fall season favorite, but they're delicious year round. You can mix them up quickly and have them ready in no time. This one of Sidney Carlisle's fine recipes from her article about Pumpkin Desserts.
- 1 18-ounce yellow cake mix
- 1 stick butter (or 1/2 cup or 8 tablespoons)
- 1 beaten egg
- 1 16-ounce can plain pumpkin (not pie filling)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 eggs, beaten
- 1 5-ounce can evaporated milk
- Preheat the oven to 350°F. Dump the cake mix in a bowl and use two knives or a pastry blender to cut the butter into the mix until it is crumbly. Stir the beaten egg into the crumbs. Save 1 cup of this mixture to use as topping. Pat the rest of the crumbs into a 9x13-inch glass baking pan. Bake 10 to 12 minutes until the crust is set and just beginning to brown. Remove from the oven and cool 5 minutes.
- Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.
- To serve, cut into squares. If desired, top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.
Bonus Recipes - Pumpkin Pecan Pie.
Note: I have made this receipe several times, and depending on the brand of cake mix, the wetness of the batter varys. Sometimes it gets "clumpy", and needs extra cooking time. Just keep an eye on it when it's in the oven.
Lone Star List
Here are 10 things that caught my eye this week!
- Two Sleevers: Flank Steak Fajitas recipe, Crave DFW: Q&A: Abel Gonzales at the State Fair of Texas
- 360 West: Fort Worth's new Dickies Arena will be rodeo ready and everyone's looking forward to it!
- Food Banjo: Easy Shepard's Pie recipe
- D Magazine: State Fair Portrait of the Day (10/9/19) Ella is a first-timer.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Phat Phoodies celebrates Texas Pecan Month.
- Austin360: Stubb’s Bar-B-Q on Red River gets to keep its name
- New York Times Style Magazine: Their Friends Come for Dinner — and Remake Their Home - In their New York apartment, Laila Gohar and Omar Sosa have created an urban oasis filled with art and design pieces created by their cherished guests.
- Tag Sale Tastes takes a nice Summer Vacation in Telluride.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter