Thanksgiving is just around the corner and I’m already craving pumpkin desserts. In Canada, Thanksgiving is celebrated during the first week of October while my family in the states will celebrate it in November. With two Thanksgiving approaching, I am in Thanksgiving (and pumpkin) bliss.
I have a stack of pumpkin recipes from family and friends which I usually try to make each year. I somehow never get through all of the recipes. There’s one in particular that I’ve never made and it’s been sitting around for many, many years. The recipe has a pumpkin pie type of base but is then topped with a prepared cake mix, butter and pecans. The result is an easy pumpkin nut bar recipe.
A couple weeks ago, I broke down and bought a pre-holiday can of pumpkin (i.e. at a much higher price than it will soon be selling for) in order to try out this recipe. I made it late at night using a butter substitute to cut out calories. I was tired and cranky when it came from the oven, so I didn’t photograph it.
I refrigerated the dessert overnight and cracked into it with my fork the next day. The pumpkin had set up and the topping firm, but sweet. I ate a few bites, then a few more. I loved the taste but still wasn’t impressed with the look of the topping. I wanted it to look more streusel-like when in reality it became more homogeneous looking. Once again, I opted not to photograph it.
By the second day, I had nibbled quite a few bites. I found myself unable to stop eating the dessert and decided that I must share it with everyone, regardless of how hacked up it was at this point.
In showing the photo, I must also admit that I ate most of it right from the pan. I’m sure you’ve noticed the fork marks in the baking dish and that the dessert isn’t cut into bars as it should be. Consider it a case of recipe testing, it’s meant to be enjoyed by the creator and not by guests.
Regardless of my issues with the topping, I will make it again. It’s easy. It’s delicious. And most importantly, it’s really good for breakfast ;-)
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