Pumpkin filling
Ingredients:
· 1 1/3 Cup sweet condensed milk
· 1 egg
· 1 ¼ tsp cinnamon
· ½ tsp nutmeg
· ½ tsp ginger powder
· ¼ tsp ground cloves
· 1 Cup hot water
Instructions:
2. Cut pumpkin in half without the stem
3. Scoop out the seeds and strings
4. Place pumpkin halves cut-side down on foil lined baking sheets
5. Cover with foil
6. Bake at 350° F until tender (about 2 hours)
7. Cool
8. Scoop out flesh and beat in a heavy duty mixer on high until smooth
*a potato masher or food processor could also be used
9. Drain if too watery
10. Beat together just until smooth; 1 1/3 Cup smooth pumpkin, sweet condensed milk, egg, cinnamon, nutmeg, ginger, cloves, and hot water
11. Pour into a greased 9x13 inch baking pan
12. Bake at 375°F for 55-65 minutes
*center will still move slightly
13. Take out of oven and cool slightly
14. Using a rubber spatula, scrape pumpkin filling onto the GF pumpkin squares crust (see recipe below)
15. Smooth it out evenly
16. Bake for another 2-5 minutes, just to slightly brown the top of the pumpkin filling and make it look more presentable
17. Refrigerate until cold
18. Spread whipped cream (see recipe below) on top and serve cold
GF Pumpkin Squares Crust
Ingredients:
· 2 Cups rice flour
· 1/3 Cup almond flour
· 2/3 Cup potato starch
· ½ Cup GF oats
· ½ Cup brown sugar
· ½ Cup butter, softened
Instructions:
2. Combine 1 Cup of this mixture with the oats, sugar and butter
3. Press into an ungreased 9x13 inch baking pan
4. Bake at 350°F for 10-15 min.
5. Let cool
Whipped Cream
Ingredients:
· Sugar
· Vanilla
Instructions:
2. Fold in about ¼ Cup sugar and 1 tsp vanilla
3. Fold in more sugar and vanilla to taste
4. Keep cold
