Drizzle the cream-cheese topping over them for a fancy touch, or serve them plain.
Servings: Makes 24 squares.
Base
2 cups flour
½ cup icing sugar
1 cup unsalted butter, cubed
1 teaspoon kosher salt
Filling
3 eggs, beaten
1 14-ounce can pumpkin purée
¾ cup packed brown sugar
1/3 cup corn syrup
½ cup whipping cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon allspice or nutmeg
½ teaspoon ground ginger
¼teaspoon kosher salt
Topping
2 tablespoons butter, softened
2 tablespoons cream cheese, softened
½ cup icing sugar
1 to 2 tablespoons milk
Method
Preheat oven to 350. Line a 9-by-13-inch baking pan with parchment paper.
Mix together flour, icing sugar, butter and salt in a food processor or by hand until mixture just comes together. Do not let it form a ball. Pat into prepared baking pan and bake for 25 minutes or until golden.
Combine eggs, pumpkin, brown sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt in food processor or blender and process until well combined. Scrape sides and process again.
Pour mixture over base and bake for 35 to 45 minutes or until centre springs back when touched. Cool.
Combine butter and cream cheese using a hand beater until soft and fluffy. Beat in icing sugar and enough milk to make a thin icing. Pour into a plastic sandwich bag and cut a small hole in one corner. Drizzle over squares, and draw a knife through the lines to make a design. Chill and cut into squares.
Lucy Waverman