While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party!
Pumpkin Pie Bars
¼ cup brown sugar
½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 ¼ cups graham cracker crumbs (about 9 rectangles)
½ cups pecans
2 tablespoons brown sugar
5 tablespoons melted butter
Preheat oven to 350
Line 9x13-baking pan with parchment, with some overhang. Set aside.
In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside.
Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth. Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles.
Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces.
Can be kept in the refrigerator for up to a week.
And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can!
A square meal is satisfying, nourishing, complete.
A round table includes all.