Update, 10/19/08: I left my squares in the fridge overnight, and the goo’s mostly congealed. Upon further reflection, I think I may have used too much egg substitute. The original recipe calls for six egg whites; I substituted for six whole eggs. So…maybe just use enough egg replacer for two to three eggs?

Either way, it’s super yummy.

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I’m too tired to write an introduction, so without further adieu, Pumpkin-Applesauce Squares, via Deseret News. Made with slight modifications, as explained below. Enjoy! (I sure did.)

Pumpkin-Applesauce Squares

Ingredients

Egg replacer for 6 eggs
1 cup unsweetened applesauce [I used fresh-out-of-the-pot pumpkin applesauce]
1 1/2 cups sugar [I reduced to 1 1/4 cups]
2 cups canned pumpkin
2 cups all-purpose flour [I used 2 cups wheat flour]
3 teaspoons low-sodium baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon allspice

Directions

1. Preheat oven to 375 degrees F.

2. Combine egg replacer, applesauce, sugar and pumpkin in a large bowl; mix thoroughly.

3. Mix flour, baking powder, cinnamon, ginger, cloves and allspice in a separate bowl.

4. Combine flour mixture and applesauce-pumpkin mixture. Stir just until all ingredients are moistened.

5. Transfer to an 8- by 8-inch nonstick baking pan sprayed with vegetable spray. Bake until lightly browned, about 20 minutes. [I cooked at the same temp for about 35 minutes, yet the middle was still a little gooey, but good; perhaps it’s supposed to be a little gooey?]

Allow to cool before serving. Makes 24 servings. [Um, I dunno wtf they’re talking about here; was this recipe written by a garden gnome, maybe? I count 12 servings, tops.]

(Crossposted to.)

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Tagged: veganmofo vegan veganism vegetarian vegetarianism blog swarm october food carnival recipe recipes applesauce pumpkin applesauce apples pumpkin Pumpkin-Applesauce Squares flickr photos cinnamon ginger allspice cloves dessert