Even though pumpkin is considered an American fruit, it is wildly popular in Eastern Europe. This pumpkin bar recipe features a gingersnap crust and a pumpkin-pie-type filling. It won't be as high as a pie, but just as tasty.
- Gingersnap Crust:
- 1 1/2 cups gingersnap cookies (crumbs)
- 3 tablespoons brown sugar (firmly packed)
- 6 tablespoons butter (melted)
- Pumpkin Bars:
- 1/3 cup flour (all-purpose)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup brown sugar (firmly packed)
- 1 cup pumpkin (canned solid-pack purée, not pumpkin pie mix)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice mix
Heat oven to 350 degrees. To make the gingersnap crust, in a medium bowl and using a fork, combine gingersnaps, 3 tablespoons brown sugar and melted butter. Press mixture into the bottom of a 13x9-inch pan and place in the refrigerator while you make the filling. (If you like a lot of crust, double the proportions.)
In a large bowl, whisk together 1/3 cup flour, baking powder, and salt, and set aside. In a separate medium bowl, beat together the eggs, 1 cup firmly packed brown sugar, pumpkin, vanilla and pumpkin pie spice mix until smooth. Stir in the reserved flour mixture until just incorporated. Remove the crust from the refrigerator and spread the batter over the crust.
Bake in the heated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.