I love pumpkin pie. However, I never really make pies (it is a goal I have for myself—learn how to make pies). So, when I saw this recipe for Pumpkin Pie Bars from Joy the Baker, I knew I was on to something.
These bars are delicious. The toppings (modified slightly) and the crumbly crust are a delightful twist on the traditional pumpkin pie. I don’t really have anything else to say about these except: yum and enjoy!
Pumpkin Pie Bars
1 1/3 cups flour*
¾ cup granulated sugar, divided
½ cup packed brown sugar
¾ cup cold unsalted butter
1 cup old fashioned oats
½ cup chopped walnuts
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
1 tbsp pumpkin pie spice**
1 tsp vanilla
1 handful toffee bits
1 handful mini chocolate chips
Preheat oven to 350 degrees. Line a 13 x 9 inch pan with foil, with the ends extending over the sides. Grease foil.
Mix flour, ¼ cup granulated sugar, and brown sugar in a medium bowl. Cut in sugar with a pastry blender until mixture resembles coarse bread crumbs. Stir in oats and nuts.
Set aside 1 cup of oat mixture. Press the remaining mixture into the bottom of the prepared pan. Bake for 15 minutes.
Meanwhile, beat cream cheese, remaining ½ cup granulated sugar, eggs, vanilla, pumpkin, and spices with a mixer until well blended. Pour pumpkin mixture over the baked crust. Sprinkle with the remaining 1 cup of oat mixture. Top with toffee and chocolate chips.
Bake for 25 minutes. Cool in the pan for 10 minutes. After 10 minutes, use the foil to transfer the dessert from the pan to a wire rack. Cool completely.
*I used half unbleached all purpose flour and half whole wheat flour.
**If you do not have pumpkin pie spice, use 1 tsp ground cinnamon, ½ tsp ground ginger, and ¼ tsp ground cloves.
Well...I'm sold, I will have the most original recipe at Thanksgiving this year !!! Thanks !ReplyDelete
You're welcome! I hope your Thanksgiving guests enjoy the dessert!ReplyDelete
Yum! You had me at Pumpkin. These sound delicious. So glad you like the chili too! :)ReplyDelete
Hey Amy, I'm curious...do you know if there is anything different you need to do if you are substituting fresh pureed pumpkin instead of canned pumpkin?ReplyDelete
The only thing I do differently is strain the pureed pumpkin through a colander lined with paper towels to remove any excess liquid. You can also just squeeze it in the paper towels (or cheese cloth) until you get that thicker canned pumpkin consistency.