Back in 1993 I received “Favorite Brand Name Cookie Collection” cookbook for Christmas. One of my favorite things to make from this book was the Kahlua Pumpkin Squares with Praline Topping. My nana especially enjoyed these and I have fond memories of us enjoying these over a cup of tea as an evening treat. The other day I realized I hadn’t had them in years and set out to veganize them.
1 C flour
1/4 C powdered sugar
1/2 C Earth Balance Vegan Buttery Sticks
1 C pumpkin
1 8oz pkg of vegan cream cheese (I usually use tofutti but this time used Galaxy Nutritional Foods brand as I was so excited to see they are also making a chive & garlic version – yea! I don’t have to flavor my own cream cheese now!)
2 T arrowroot powder or corn starch
1/4 C So Delicious French Vanilla Creamer
1/4 C Kahlua (this time I was out so used amaretto – was good but doesn’t compare to using Kahlua!)
1 C chopped walnuts or pecans
1/2 C firmly packed brown sugar
3 T Earth Balance Vegan Buttery Sticks
Preheat oven to 350 degrees. Combine flour and powdered sugar, cut in 1/2 C butter until mixture forms fine crumbs – you can do this right in your 8 inch square pan, press mixture into bottom of pan and bake for 18 minutes or until golden.
Meanwhile, in food processor or blender, puree pumpkin, cream cheese, arrowroot/corn starch, creamer, sugar and Kahlua until smooth. Pour mixture over warm baked crust; return to oven and bake about 25 minutes or until set. Cool, cover and refrigerate.
In small sauce pan melt 3 T butter and combine with nuts and brown sugar. Sprinkle over top just before serving.
