I’ve always liked pumpkin pie, but it just seemed like too much of a hassle on the boat — having to make a crust and roll it out on the tiny counter, then refrigerating the pie in the tropical heat (how in the world would I keep it even semi-level?).
Instead, I made pumpkin squares. For holidays, it’s still the traditional pumpkin flavor but just five minutes to mix up and then no worries about not refrigerating them. I’ll admit it — while I enjoy cooking, I also enjoy lots of other things about cruising and don’t want to spend all my time in the galley . . . even over the holidays!
For topping, you can use a variety of things, depending on where you are: whipped cream (a can is easy to store if you’ve got refrigeration or even a cooler); cream cheese frosting (easy if you can buy it pre-made, it’ll take about half a can); a dollop of softened cream cheese on each square; or a sprinkle of powdered sugar. It’s even good plain.
Pumpkin Squares
Ingredients
- 1 cup canned pumpkin
- 2/3 cup sugar
- 1/2 cup canola oil (OR 1/4 cup unsweetened applesauce plus 1/4 cup canola oil)
- 2 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (OR cinnamon, or more to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F. (175 C.)
- Prepare an 8″ or 9″ square or round pan by greasing and flouring. Set aside.
- Mix pumpkin, sugar, oil and eggs together.
- Mix together the remaining ingredients and then add them to the pumpkin mixture and stir until batter is smooth.
- Pour batter into prepared pan, smooth so it is level and bake for 30 minutes.
- When cool, cut in squares and add any desired toppings before serving.
Notes
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Alison says
Thanks for this and the other recipes. We’ll be sailing our new boat home on Thanksgiving with friends; really in need of good food ideas! Thanks, your recipes have helped.
Happy holidays,
Alison