Pamela’s Pumpkin Squares - Intel by Julie Richman

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This intel was added by Julie Richman

Julie Richman

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This intel has been classified as Unpublished Original Content, which means it first appeared on Qassia.

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Pamela’s Pumpkin Squares When Pamela was a student at the University of Illinois she, like most students, didn’t have a lot of extra cash. But she always celebrated Halloween and still does by carving a pumpkin and enjoying the festivities. One year, after the holiday was over, she decided it would be very wasteful to throw out the pumpkin so she began a tradition of cutting it up, steaming it, and making pumpkin squares. The remainder of the pumpkin is frozen for future use, including pie for Thanksgiving. Here is her recipe and her instructions for saving the pumpkin. Pumpkin Squares 1cup oil 3/4 to 1 cup sugar 4 eggs 2 cups pumpkin* 2 cups flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt Pre-heat oven to 350° Combine oil, sugar, eggs and pumpkin. Mix thoroughly. Add dry ingredients to wet. Blend well. Spread in un-greased pan. Bake for 30 minutes. Pumpkin squares keep very well in the refrigerator for a number of days. Delicious warm or cold. Fresh Prepared Pumpkin Open and remove seeds from pumpkin. (Save for baking later.) * Cut pumpkin into four to eight large pieces depending on its size. * Put pieces, one to two at a time, into a microwave-safe baking dish. Add small amount of water and cover with plastic wrap. Cook on high in microwave for 20 minutes. Let cool until easy to handle. * Scoop pumpkin pulp into food processor. (Discard the skin.) Process until smooth and lump-free. * Repeat until all of pumpkin has been cooked. * Divide pumpkin into one cup and two cup containers. (Most of the pumpkin recipes ask for 2 cups of pumpkin.) * Use immediately or freeze. Pumpkin may be frozen for up to one year.