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.
- 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
- 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.