This recipe for pumpkin pie bars puts a new spin on bar cookies that are perfect for the fall season. They are made with canned pumpkin, spices, and sweetened condensed milk. Make sure you use sweetened condensed milk and not evaporated milk. If the spirit moves you, feel free to substitute your own cooked pumpkin purée. I also like to add plumped raisins.
Makes 24 servings Pumpkin Pie Bars
- 2 cups all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 1/8 cups chopped walnuts or pecans
- 6 ounces room-temperature butter
- 2 large room-temperature eggs
- 2 1/2 cups canned or homemade pumpkin purée
- 1 (14-ounce) can sweetened condensed milk
- 3 large room-temperature eggs
- 2 teaspoons cinnamon
- 3/4 teaspoon allspice
- 1/4 teaspoon salt
To Make the Crust and Topping
- Heat oven to 350 degrees F.
- In a medium bowl, mix together 2 cups all-purpose flour, 1/3 cup firmly packed brown sugar, 1/3 cup granulated sugar, 1/2 teaspoon cinnamon, and 1 1/8 cups chopped walnuts or pecans until crumbly. Then add 6 ounces room-temperature butter and combine. Reserve 1 1/4 cups of this mixture for the topping. To the remainder, add 2 large room-temperature eggs and mix until dough forms. Pat into the bottom of a 13x9-inch ungreased pan.
To Make the Filling
- In a large bowl, mix together 2 1/2 cups pumpkin purée, 1 3/4 cups sweetened condensed milk, 3 large room-temperature eggs, 2 teaspoons cinnamon, 3/4 teaspoon allspice, and 1/4 teaspoon salt, blending well, and pour over unbaked crust. Top with the reserved dry topping. Bake at 350 degrees F. for 45 to 50 minutes.
Remove from oven and cool on a wire rack. This is a sweet dessert, so small slices served plain or topped with whipped cream will do nicely.
Recipe Source: Barbara Mikacich, Andiamo Restaurant (now closed), Sacramento, Calif. Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|