Pecan Pumpkin Butter Dessert Squares with Gluten Free Substitutions

Pecan Pumpkin Butter Dessert Squares  with Gluten Free Substitutions

Ingredients

  • Pecan Pumpkin Butter
  • (1 batch of this is needed for the pecan pumpkin squares)
  • 1 15 ounce can of 100% pumpkin
  • 1/2 cup finely chopped pecans (I toasted mine for 7 minutes at 350 degrees)
  • 1/2 teaspoon lemon zest
  • juice of 1/2 lemon
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1. Heat all ingredients in a small saucepan. Cook over low heat for 15-20 minutes, until thickened, stirring occasionally. Allow to cool.
  • Pecan Pumpkin Butter Dessert Squares
  • ingredients:
  • 1 package yellow cake mix, straight out of the box, unmixed, set aside one cup (GF use Bettty Crocker GF mix)
  • 1/2 cup butter, melted
  • 3 large eggs (1 for crust, 2 for pumpkin filling)
  • 1 jar of Muirhead Pecan Pumpkin Butter (OR see my recipe for this above)
  • 2 tablespoons milk
  • 1 tablespoon flour (GF use Domata)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Divide yellow cake mix, placing all but one cup in a mixing bowl.
  3. Stir the 1/2 cup melted butter and 1 egg into the cake mix.
  4. Press the mixture into the bottom of a greased 9x13 pan.
  5. 2. Mix the pumpkin butter with two eggs and milk. Pour over the cake mix.
  6. 3. Stir the reserved cup of cake mix with the flour, sugar, softened butter and cinnamon. Mix until crumbly. Sprinkle over top of the pumpkin layer.
  7. 4. Bake for 35-40 minutes or until golden brown. Cool. Cut into 2" squares. Serves 24.
  8. Note: These are best if eaten very fresh. They should not be made more than a day in advance.