Today’s recipe was submitted by my good friend Sam. She writes:
I made these for thanksgiving and they were delicious. Seriously, I think I ate half of the batch in one afternoon. Credit goes to Lucy Waverman and the Globe and Mail.
Ingredients
Base:
2 cups flour
½ cup icing sugar
1 cup unsalted butter, cubed
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
Topping:
2 tablespoons butter, softened
2 tablespoons cream cheese, softened
½ cup icing sugar
1 to 2 tablespoons milk
Directions
Preheat oven to 350 F. Grease a 9-by-13-inch baking pan.
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. Drizzle over squares, and draw a knife through the lines to make a design. Chill and cut into squares.
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