With Thanksgiving just around the corner, I’ve started thinking about what I might take to my family’s potluck. Last year I made the always popular corn pudding. The year before that, I tested out a reader recipe, walnut pumpkin pie with graham cracker crust, and it earned rave reviews.
This time I’ve got a couple of good ideas, one of which you’re seeing today. These Pumpkin Walnut Squares were was easy to whip up, which is important to me these days as I just don’t seem to have much energy to be on my feet in the kitchen as the baby bump grows.
A true testament to the deliciousness of these? My husband, who normally shuns anything pumpkin, really liked them! Definitely a contender for next week’s big meal…
Pumpkin Walnut Squares
Makes 12-15 squares. From Taste of Home.
1 package (18.25 oz) yellow cake mix, divided
1/4 cup canola oil
1 cup chopped walnuts, divided
1 can (15 oz) solid-pack pumpkin
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
Set aside 1/2 cup cake mix for filling. In a medium bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13 x 9 baking pan. Sprinkle with 1/2 cup walnuts.
In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts.Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.