Making squares is easier than making pies. The pastry is patted out and prebaked, then the is filling poured on; there’s no worrying about rolling out pastry or shrinkage in the pan.
The easiest way to make free-form designs with melted chocolate is to dip the tines of a fork into the chocolate and wave over the baked squares.
- Ready time: 1 hour 30 minutes
- Servings: Makes 12 to 16 squares.
Base
1 cup flour
¼ cup icing sugar
½ cup (4 ounces or 125 grams)
unsalted butter, cold, cubed
½ teaspoon kosher salt
Filling
3 eggs, lightly beaten
1 14-ounce (398-ml) can pumpkin purée
½ cup packed brown sugar
½ cup maple syrup
½ cup whipping cream
2 teaspoons lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon allspice or nutmeg
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup toasted pecans
¼ cup chopped chocolate, melted
Method
Grease a 9 x 9-inch baking pan, preferably metal, then line with parchment paper.
Mix together flour, icing sugar, butter and salt in a food processor or by hand until mixture just comes together and small clumps form. Do not let it form a ball. Pat into prepared baking pan and prick with a fork. Freeze for 15 minutes.
Preheat oven to 350 F. Bake base for 20 minutes or until pale gold.
Combine eggs, pumpkin, brown sugar, maple syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt in food processor and process until well combined.
Pour mixture over hot base and sprinkle with pecans. Bake for 35 to 40 minutes or until centre springs back when touched. Cool.
Drizzle with melted chocolate. Chill and cut into squares.
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