About the Recipe
It’s that time of year again, all things pumpkin. This creamy and delicious dessert is so good you will find yourself making it throughout the year. Who knows, you may even find yourself scraping the pumpkin pie and making this for Thanksgiving dinner!
Ingredients
Pumpkin Layer:
29 oz. can pumpkin puree
12 oz. can evaporated milk
1 cup sugar
3 eggs
¼ tsp. nutmeg
½ tsp. cinnamon
Crust:
2 ¼ cups all-purpose flour (divided in half, 1 ⅛ cups)
1 ½ cups granulated sugar (divided in half, ¾ cups)
3 ½ tsp. baking powder (divided in half, 1 ¾ tsp)
1 tsp. salt (divided in half, ½ tsp)
1 ½ cups chopped pecans or walnuts
1 cup butter, melted
Cream Cheese Whipped Frosting:
6 ounces (170g) block full-fat cream cheese, softened to room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
1 ½ cups (360ml) cold heavy cream or heavy whipping cream
Preparation
Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Line the bottom of a 9x13-inch baking pan with parchment paper.
Make the Pumpkin Layer:
In a large bowl, whisk together the pumpkin, eggs, evaporated milk, sugar, cinnamon, and nutmeg until smooth and well combined. Pour the pumpkin mixture into the prepared pan.
Prepare the Dry Topping:
In a separate bowl, mix the flour, sugar, baking powder, and salt. Sprinkle this flour mixture evenly over the pumpkin, covering the surface. Follow by sprinkling the chopped nuts evenly on top of the flour mixture as well.
Add Butter & Bake:
Drizzle the melted butter evenly over the top of the entire mixture.
Bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean.
Cool & Invert:
Allow the pumpkin to cool for 20 minutes. Run a knife along the edges of the pan to loosen the sides, then carefully invert the pan onto a serving tray. Gently peel off the parchment paper. Refrigerate until fully cooled. Refrigerate for at least 2 hours before cutting into squares.
Whip the Cream & Frost:
In a large bowl, add the softened cream cheese and whip on medium-high speed for 1 minute until smooth. Scrape down the sides of the bowl, then add the powdered sugar and vanilla extract. Start mixing on low speed to avoid the powdered sugar flying out, then gradually increase to medium speed. Mix for about 1-2 minutes until well combined and creamy. Once smooth, pour in the cold heavy cream. Whip on low speed at first, gradually increasing to high, until stiff peaks form, about 2 to 2 ½ minutes.
Add the Whipped Topping:
Once the pumpkin squares have cooled, spread the whipped cream evenly over the top.
Optional Finishing Touch:
For an elegant presentation, use a piping bag fitted with a pastry tip to swirl each square with the cream frosting. Sprinkle a dash of ground cinnamon over the top just before serving.