Tuesday, November 29, 2011

Pumpkin Pie Bars

Pumpkin Pie Bars

Makes 2 dozen bars
1 ½ cups plus 1 tablespoon all-purpose flour, divided
1 cup finely chopped nuts
½ cup sugar
½ cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
¼ cup butter or margarine
1 (15 ounce) can pumpkin (2 cups)
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs, beaten
½ teaspoon ground allspice
¼ teaspoon salt  


1.                  Preheat oven to 375°F. 
2.                  In medium bowl, combine 1 ½ cups flour, nuts, sugar, and 1 teaspoon cinnamon.
3.                  Add butter; mix until crumbly.
4.                  Reserve 1 ¼ cups of the mixture.  Pat remaining mixture on bottom of ungreased 13 x 9 inch baking pan.
5.                  In large bowl, combine pumpkin, condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. 
6.                  Pour evenly over crust.
7.                  Mix reserved crumbs with remaining 1 tablespoon flour.
8.                  Sprinkle over pumpkin mixture.
9.                  Bake 30 to 35 minutes or until set.
10.              Cool 10 minutes.
11.              Serve warm.
12.              Store leftovers covered in refrigerator.  

The bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

PDF Version of Pumpkin Pie Bars

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Thank You! 

Shirley-Ann Pearman

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1 comment:

  1. Pumpkin Pie Bars was a very excellent recipe to work with the bars are very delicious. Excellent dessert.