From the

Official News Magazine of the Diocese of Spokane

Deacon Eric Meisfjord, Editor
P.O. Box 48, Spokane WA 99210
(509) 358-7340; FAX: (509) 358-7302

The Liturgical Cookbook: Frost on the pumpkin, and the pumpkin squares

by Sierra Lawrence, for the Inland Register

(From the Nov. 15, 2001 edition of the Inland Register)

November. Cold weather. Frost everywhere. Frost on your car. Frost on the lawn. Frost on your head (you know, the gray hairs). Frost on the pumpkin squares.

Frost on the pumpkin squares?

Okay, this is the name of a rich, indulgent dessert made annually by Bruce Berberian, the payroll bookkeeper at the Catholic Pastoral Center. This dessert is loved throughout the Catholic Pastoral Center for its creamy, pumpkin-pie flavor. Nothing puts you in the mood for Thanksgiving and Christmas like pumpkin.

So, get in the mood to give thanks to God and to celebrate the birth of our Lord with Frost on the Pumpkin Squares!

Frost on the Pumpkin Squares
Preheat oven to 350º
2 1/2 Cups Graham Cracker Crumbs (cinnamon graham crackers add an extra zip, if you wish)
6 tbsp. sugar
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Cinnamon
2/3 cup melted butter
Mix together the above ingredients and press onto the bottom of a greased 9x13 pan. Bake approximately 10 min. at 350º. Cool completely. Turn off the oven, because you don’t need it anymore.

First Layer:
1 8 oz. pkg. of cream cheese, softened
1 cup powdered sugar
1 8 oz. tub of non-dairy whipped topping
Mix together the above ingredients and spread on cooled graham cracker crust. Chill for 20-30 minutes in the refrigerator.

Second Layer:
1 8 oz. tub of non-dairy whipped topping, divided
2 3 3/4 oz. pkgs. vanilla instant pudding
2 cups canned pumpkin (16 oz. size)
1/3 cup 2 percent milk
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon

Combine the pudding, pumpkin, milk, and spices. Mixture will be thick. Fold 1/2 of the whipped topping into the pumpkin mix just until blended. Spread over chilled first layer. Chill again for 20 minutes in the refrigerator. Top with the remaining whipped topping and sprinkle with some graham cracker crumbs. Cover lightly and chill several hours or overnight. Serves 12-15.

(Send recipes to the Inland Register, P.O. Box 48, Spokane, WA 99210-0048.)

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