We've taken a popular seasonal pumpkin treat and made it safe for those who have egg, peanut and tree nut allergies!
- 1 1/2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup orange juice
- 1/2 cup canola oil
- 1/2 cup applesauce
- 2 1/4 tsp grate orange peel
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 1/4 tsp pumpkin pie spice
- 1/8 tsp salt
- 2/3 cup salted butter
- 4 cups confectioner's sugar
- 1 1/2 tsp vanilla extract
- 4-6 tbsp 2% milk
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Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish (this is what we used, at least).
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In a mixing bowl, combine the first six ingredients and beat until they are well blended. In another mixing bowl, whisk together the dry ingredients: flour, baking powder, pumpkin pie spice, baking soda and salt. Once blended, gradually beat the dry mixture into the pumpkin mixture.
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Transfer the combined mixture into the already greased pan. Bake for about 18-22 minutes, or until a fork inserted into the center comes out clean. Cool completely in the pan placed on a wire rack.
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Meanwhile, in a small heavy saucepan, melt the salted butter over medium heat. Heat for about 5-7 minutes or until golden brown. Be sure to stir constantly.
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Transfer the melted butter to a large mixing bowl. Gradually beat in the confectioner's sugar, vanilla and just enough milk to reach the consistency you desire. Spread the delicious over bars and let stand until set.
This recipe adds a little more spice and substitutes the egg that is in the original recipe. The original from Taste of Home is just as delicious as this rendition and I highly recommend giving it a try!