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Pumpkin Pie Bars
Submitted by mumpy on November 15, 2013 at 8:44 am
Yield: 24 2
Source: probably Farm Journal Country Cookbook1 C (4.25 oz) AP flour
1/2 C (1 5/8 oz) quick oats
1/2 C (3.75 oz) packed brown sugar
1/2 C (4 oz) butter
1 pound can pumpkin (2 cups)
1 can (13.5 oz) evaporated milk
2 eggs
3/4 C (5.25 oz) sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Optional topping:
1/2 C (1 7/8 oz) chopped pecans
1/2 C (3 3/4 oz) packed brown sugar
2 TBS (1 oz) butterCombine first four ingredients; mix till crumbly. Press into greased 13 x 9 pan.
Bake at 350 for 15 minutes; cool 5 minutes.
Filling: Mix pumpkin, milk eggs, sugar and spices and beat well. Pour over partially baked crust and return to oven.
Bake at 350 for 35 to 40 minutes till center is set.
Optional topping: combine all ingredients till crumbly; sprinkle over filling halfway through baking time (20 min).
Cool in pan, on rack. Cut into 2-inch squares or size to suit your needs. Serve warm or cold. Refrigerate leftovers.
Cook's notes:
Best fresh - the crust gets soggy quickly.
The current size of pumpkin can which is less than a pound is adequate for the recipe. The topping is delicious, but I rarely use it since I normally make pecan pie bars at the same time when I'm making these.
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