Pumpkin Squares

Delicious sweet squares that will bring the taste of autumn and warmth with every bite.

Details

  • Preparation Time: 165 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 400 g Sugar, white

  • 220 g Sugar, brown

  • 180 g Butter, unsalted

  • 160 ml Milk, whole milk

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, nutmeg, ground

  • 1 pinch Spices, ginger, ground

  • 1 pinch Spices, cinnamon, ground

  • 340 g Cooking chocolate, unsweetened

  • 100 g Nuts, pecan

  • 1.5 teaspoons Vanilla, extract, imitation

bučni pire

  • 200 g Pumpkin, raw

  • 2 spoons Butter, unsalted

  • 0.5 teaspoons Lemon zest, fresh

marshmallow krema

  • 250 g Powdered sugar

  • 30 ml Syrup, corn

Steps

  1. Thoroughly wash the pumpkin, cut it into larger pieces, peel, and remove the seeds. Place the cleaned pieces in a small amount of water and cook until soft. Cook for 10 to 15 minutes until the pumpkin flesh softens. Drain the cooked pieces well and mash them in a bowl. Place a larger pot on the stove, melt the butter, and then add the pumpkin puree. Cook over moderate heat for 5 minutes, stirring constantly, until the puree thickens. Remove the pot from the heat and let the puree cool. Mix in the lemon zest into the cooled puree.

  2. Place a small pot with a little water on the stove and bring it to a boil. Place a metal bowl on top of the pot and add marshmallows and corn syrup. Stir over the water bath until the marshmallows melt and form a smooth cream. Keep stirring constantly while melting!

  3. Line a 13 x 9 cm baking dish with parchment paper. Place a larger pot on the stove and heat it over medium heat. Add sugar, brown sugar, butter, evaporated milk, pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix everything well and cook until the sugar is completely melted (about 10 minutes). Stir the mixture several times while cooking.

  4. Once the sugar has melted, slightly increase the temperature to bring the mixture to a boil. Let it boil for about 5 minutes, stirring constantly. Remove the pot from the heat and mix in the chocolate chips, stirring until all the chips are melted. Then, mix in the marshmallow cream, vanilla extract, and pecans.

  5. Pour the pumpkin mixture into the prepared baking dish and let it cool completely. Place the dish in the refrigerator for 2 hours to allow the mixture to set.

  6. Cut the set mixture into squares, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 423.61 kcal
  • Fat: 24 g
    • Saturated Fat: 12.69 g
  • Carbohydrates: 56.93 g
    • Sugars: 49.37 g
  • Protein: 2.94 g
  • Fiber: 3.75 g