The season for pumpkin desserts runs all year ’round but peaks during the sugar rush between Halloween and Christmas, when we have fall-like thoughts and cinnamon on the mind. Thus the tandem requests from Helen Shishido for pumpkin squares and Adeline Baird for pumpkin-haupia pie.

I’ve turned these into a single recipe response: Pumpkin-Haupia Squares, which Shishido can make without the coconut and Baird can turn into pies.

The fillings here are basic. The pumpkin is similar to what you’ll find on a can of Libby’s solid-pack pumpkin, and the haupia is traditional. What makes this dessert better than the sum of its parts is the nutty crust. Use any nuts you like, but I’ve found that a mixture that includes peanuts is especially tasty.

PUMPKIN HAUPIA SQUARES

» Crust:

2 cups flour

1/2 cup sugar

3/4 cup chopped toasted nuts (walnuts, pecans, peanuts, macadamia nuts or a mixture)

2 sticks of butter, cut in small cubes (cold, not softened)

» Pumpkin filling:

2 large eggs

1 15-ounce can solid-pack pumpkin (2 cups)

1/2 cup brown sugar, unpacked

1/2 cup white sugar

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 12-ounce can evaporated milk

» Haupia Topping:

1/4 cup sugar

6 tablespoons cornstarch

3/4 cup water

12-ounce can coconut milk

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan, then line with foil or baking parchment. Grease and flour the foil.

To make crust: Combine flour, sugar and nuts. Cut in butter until mixture is a sandy texture. Press into prepared pan. Bake 15-20 minutes.

To make filling: Whisk eggs. Add pumpkin, sugars, vanilla, spices and salt; whisk to combine. Gradually stir in milk. Pour over crust and bake 30-35 minutes, until set in center. Remove from oven and place on wire rack to cool.

To make haupia topping: Combine sugar and cornstarch in medium pot. Stir in water, blend well. Cook over medium heat, slowly adding coconut milk and whisking constantly until bubbly and thickened. Cool slightly, then pour over pumpkin layer, smooth top and refrigerate until firm.

Use edges of foil or parchment to lift dessert from pan. Place on cutting board, pull away foil or parchment and cut into 32 bars.

Nutritional information unavailable.

Note: For a Haupia-Pumpkin Pie: Follow recipe above, but divide fillings between 2 unbaked 9-inch pie crusts. If using a deep-dish crust, make a single pie, but you may have more haupia than you need.

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Email bshimabukuro@staradvertiser.com.