Recipe: Pumpkin Pie Squares with Chantilly Cream

PUMPKIN PIE SQUARES WITH CHANTILLY CREAM

FOR THE CRUST:
1 cup flour
1/2 cup quick-cooking oats, uncooked
1/2 cup brown sugar
1/2 cup butter or margarine
FOR THE FILLING:
1 (16 oz) can mashed pumpkin
1 (13.5 oz) can evaporated skim milk
2 eggs
3/4 cup sugar
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
FOR SERVING:
Chantilly Cream (recipe follows)

Heat oven to 375 degrees F.

TO PREPARE THE CRUST:
Combine flour oats, brown sugar and margarine in a bowl. Mix until crumbly, with a pastry blender or with an electric mixer at low speed. Press dough into the bottom of an ungreased 8-by-12-inch baking pan.

Bake for 10 minutes.

TO PREPARE THE FILLING:
Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor. Beat or process well. Pour into baked crust.

Bake 35 to 40 minutes, until a sharp knife comes out clean form the center.

Cut into squares and serve with Chantilly Cream.

CHANTILLY CREAM
Makes 2 cups

2/3 cup heavy whipping cream
1 tsp vanilla extract
1 tsp brandy
1 tsp Grand Marnier
1/4 cup sugar
2 tbsp sour cream

Refrigerate mixing bowl and beaters until well chilled; at least 30 minutes.

Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute.

Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat.

Makes 12 servings
Source: Miami Herald, 11/16/95