(Dulce de Calabaza)
Category: Cookies
Makes 6 to 8 servings
Pumpkins are grown throughout Mexico and used in both savory and sweet dishes. These pumpkin squares are excellent for a picnic.
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 cup canned unsweetened solid-pack pumpkin
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350°. Grease an 8-inch square baking pan. In a large bowl beat the eggs, sugar, oil, and pumpkin. In a small bowl whisk together the remaining ingredients, except the nuts. Mix the dry ingredients into the pumpkin mixture. Stir in the nuts.
2. Transfer the batter to the baking pan. Bake about 25 minutes, or until a tester inserted in the center comes out clean. Cool completely in the pan on a rack. Cut into squares.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.