Pumpkin Squares With Cider Caramel Sauce

READY IN: 1hr 10mins
Recipe by Navy Wife Chef

First published in Family Fun magazine Oct.09 edition. Great alternative to pumpkin bread. Taste great w/ vanilla ice cream, caramel cider sauce or just caramel ice-cream topping. Also can enjoy plain. Great way to sneak some veggies to your kids! Recipe calls for sugar, but try using a sugar alternative for a more healthier snack.

Top Review by stanleyandlinda

My daughter in law says the baking powder quantity should be 1 1/2 tea. She sent me to this web site so that she would not have to type in the recipe to me. Her original recipe came from a magazine. By the way this dish was the winner at our 40+ person Thanksgiving Day Feast. Thanks to all who developed any variation of it and it's sauce. Our clan didn't have a second choice. First time ever.

Ingredients Nutrition

Directions

  1. 1) Heat oven to 325 degrees. Grease 9 x 13 baking pan.
  2. 2) Combine sugar, flour, baking powder, baking soda, spice, and salt in a large bowl. Add oil, pumpkin, and eggs. Whisk until evenly blended. Pour batter into prepared pan.
  3. 3) Bake for about 30 minutes Remove and cool completely, approximately 1 1/2 hours.
  4. 4) Just before serving, make the cider caramel sauce. In a medium saucepan, whisk together brown sugar and cornstarch. Add the cider and mix until dissolved in to the sugar mixture. Cook over medium-high heat, stirring constantly, until large bubbles form (about 3 minutes). Reduce heat to low and allow sauce to simmer until thickens, (about 2 minutes).
  5. 5) Remove the sauce from the heat and whisk in cream and butter. Let sauce cool slightly. add a pinch of salt to taste.
  6. 6) To serve: Cut out cake in 3" squares. Top with a scoop of ice cream. Drizzle with sauce.

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