A Pumpkin Treat for Tea Time

Fall is always associated with apples and pumpkins, and today's post is about both.

When Magnolia and Ivy was still in business, one of their wholesale tea sources was Teas from the World based in San Diego, California.  The company's contact information was included in the resource packet given at M & I's tea training seminars.  All of their teas were good, but two of my favorites were French Creme Brulee and Chocolate Raspbery Truffle [black dessert teas]. 

Awhile back I learned Teas from the World had closed, but the tea blending recipes were sold to Amy Lawrence, owner of Afternoon to Remember Fine Tea and Gifts in Bothell, Washington [near Seattle].  I have been receiving Amy's newsletters since 2010, but it wasn't until recently that I placed an order with her for Holiday Berry [a cranberry and raspberry black tea], that will be served at my upcoming church Christmas Tea.

The tea arrived quickly, and included in my order was a free 1 oz. sample of Apple Autumn Chai. It is delicious and so perfect for this time of year.  Thanks, Amy!  I highly recommend visiting her website.  There's a large selection of teas to choose from, and I'm especially happy that Teas from the World blends no longer have to be purchased in wholesale volume.

For today's tea time treat I made Pumpkin Pie Squares with a praline topping.  

Pumpkin Pie Squares
Crust
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter

Filling
2 cans [15 oz. each] pumpkin puree 
2 cans [12 oz. each] evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1 teaspoon salt

Praline Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened

Combine first four ingredients until crumbly.  Press into a greased 9 x 13 pan.  Bake at 350 degrees for 20 minutes or until golden brown.  Meanwhile beat filling ingredients in a mixing bowl until well blended.  Pour over crust.  Bake for 45 minutes.  Combine topping and sprinkle over top.  Return to oven and bake an additional 15-20 minutes longer or until a knife inserted in center comes out clean.  Cool before serving.  Optional: Add a dollop of whipped cream to the top of each serving.  Enjoy!

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Today I'm joining the following blog tea parties:

Rose Chintz Cottage for Tea Time Tuesday
Antiques and Teacups for Tuesday Cuppa Tea
Bernideen's Tea Time Blog for Friends Sharing Tea
Artful Affirmations for Teacup Tuesday
Martha's Favorites for Teacup Tuesday