Sunday, October 14, 2012

Pumpkin-Praline Squares w/Bourbon Whipped Cream + Festival Fun

Fall is in the air in Cajun country and it's that time again for all things pumpkin. These scrumptious praline-pumpkin squares are just heavenly and are a perfect ending to any meal or whenever you just want a little something sweet. And so easy for those busy days. Cest bon, cher! Enjoy!

1 (15 oz.) can pumpkin
1 (12 oz. can evaporated milk
3 eggs
1 tsp. vanilla or almond extract
1 cup sugar
2 tsp.'s pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted

In medium bowl, beat pumpkin, milk, eggs, vanilla extract, pumpkin pie spice,  and sugar, with wire whisk, until fluffy. Pour into a greased 13 x 9 inch baking pan.

Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans over cake mix. Pour melted butter evenly over top. Bake in a preheated 350 degree oven for 50 minutes or until a knife comes out clean.

Cool and cut into squares and serve with my Bourbon Whipped Cream, recipe below. Fab!

Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes)
Great on everything!

Festival Fun

We had an absolute blast yesterday,  at the 30th annual Festival Acadiens et Creole, in Girard Park. Here's a little clip that I took of the fabulous "Feufollet" rockin' the crowd at the Ma Louisiane stage. Crank it up for this one cher, and let the good times roll! Merci beaucoup for coming by!


Linda Starr said...

These look so delicious, sweet potatoes and pumpkins are some of my favorites and good for us too. Hope all is well with your family matters.

Unknown said...

Sounds very yummy.

Rosaria Williams said...

Oh, what a tempting treat here, especially with that touch of bourbon to celebrate the holidays.

Cloudia said...


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Kat said...

Wish I would have been there this weekend. If I had a sweet tooth, I would be making this dessert. Maybe I will make it for all the company on Thanksgiving. I for sure am going to make that Bourbon Whipped Cream for my pumpkin pie!!! Thanks, as always.

hidden art of homemaking said...

YAY!!!! so glad to see you back. I have surely missed you...hope the moving went smoothly and you are all settled now..welcome back!!!

Pam said...

Woo hoo! You're back! Hope all went well for you in moving! Love this--pumpkin and pralines and bourbon too! Thanks for the video!

Eddie Bluelights said...

Deeeeeelicious!! I'd eat the whole lot!!

Nice to see yer back and glad you enjoyed the festival.

Tracy said...

Love this - we make a simplified version called a "dump cake" using a can of pumpkin pie filling, a box of cake mix, pecans (or favorite nut), coconut, and butter. I'm sure the bourbon whipped cream sends it right over the top!

Michelle B said...

Welcome back!
You know I love that you put booze in whipped cream, right?!

Pat Tillett said...

Hi Marguerite!
Love pumpkin! This recipe looks really good! Hope you are doing well...

kitchen flavours said...

Welcome back, Marguerite!
Hope your move went well!
Delicious treats, as always!
Thanks for sharing and have a great weekend!

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moriski said...

yummy..yum.. wanna taste it...

Pooch Purple Reign said...

awesome tunes ! I saw someone with a canada eh? shirt.... i wonder why they werent dancing. It cant be difficult lol. Apparently there is an acadien festival in grand falls new brunswick in 2014. That could be fun !!
Hoping all is well
~ laura xx