Pumpkin Thanksgiving Dessert

Hate making pastry? Try this for your Thanksgiving dessert.

Preheat oven to 350°F (180°C)

13 x 9 inch (33 by 23 cm) baking pan, ungreased                 

Crust
1 cup  pecan flour  (250 mL)
½ cup  sorghum flour  (125 mL)
1 ½ cup GF oats   (375 mL)
2/3 cup  packed brown sugar  (150 mL)
½ cup  butter, melted  (125 mL)
Filling
3   eggs
1 can   (28 oz/796 mL) pumpkin purée (not pie filling)
2/3 cup  packed brown sugar (150 mL)
1 can  (12 oz or 370 mL) evaporated milk
1 tsp  ground cinnamon (5 mL)
1 tsp  ground ginger (5 mL)

1. Crust: In a large bowl, combine pecan flour, sorghum flour, oats, brown sugar and butter. Mix well and firmly pat into pan. Bake in preheated oven for 15 minutes. Let cool on a rack for 10 minutes.
2. Filling: Meanwhile, in a bowl, using an electric mixer, beat eggs, pumpkin purée, brown sugar, milk, cinnamon and ginger until smooth. Pour over warm crust.
3. Bake for 20 – 30 minutes or until tester inserted in the center comes out clean. Let cool completely in pan on rack, then cut into squares. These bars can be stored in an airtight container in the refrigerator for up to 2 days.
Variations:
Substitute ½ cup (125 mL) freshly squeezed orange juice for half the evaporated milk.
For a crunchier base, use GF large flake rolled oats, if available, and add ½ cup (125 mL) coarsely chopped pecans.

This recipe is used with permission from Donna Washburn and Heather Butt, 250 Gluten-Free favorites, Robert Rose, 2009, page 353. Check out their website at www.bestbreadrecipes.com.

Last updated on September 28, 2011 by Avena Foods