Monday, October 25, 2010

Pumpkin Pie Bars

The Pumpkin Parade continues. These are delicious, but I really recommend that you try them cold. They were mutch better the next day after I left them in the fridge overnight.

Pumpkin Pie Bars

1 1/3 c. flour
3/4 c. sugar, separated
1/2 c. brown sugar
1 1/2 sticks butter (3/4 c.)
1 c. old fashioned oats
1/2 c. chopped pecans or walnuts
8 oz cream cheese, softened
3 eggs
1 15 oz can pumpkin or 2 c. pumpkin puree
1 Tbsp. pumpkin pie spice
1 tsp vanilla extract
Handful of butterscotch or chocolate chips (I used butterscotch)

1. Preheat the oven to 350. Line a 9x13 pan with foil and make sure the long ends fold over the sides, spray the foil with non-stick cooking spray.

2. Combine flour, 1/2 cup of the sugar and all of the brown sugar in a medium bowl. Add butter and cut together with knives or a pastry cutter until the mixture looks like coarse crumbs. With a spoon, stir in oats and nuts.

3. Reserve 1 cup of the flour mixture and press the rest into the pan.  Bake for 15 minutes

4. Meanwhile, beat cream cheese, remaining sugar, eggs, vanilla, pumpkin and spices until well blended then pour over the crust. Sprinkle with the remaining oat mixture and chips of your choice. Return to oven and bake for 25 mins.

5. Allow the pan to cool for 10 mins, then, using the foil, lift the bars out of the pan and onto a wire rack and allow to cool completely. Consider even cooling them overnight in the fridge. Cut into squares.

If you're feeling fancy, serve with a dallop of whipped cream on top and sprinkle very lightly with nutmeg.

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