Tis the season for pumpkins. Not all have to be carved and set on your front porch though. Some can go towards your fall cooking endeavors. In fact, that is the kind of pumpkin use I prefer…no, really you should see my clumsy inability to wield a carving knife on a poor unsuspecting pumpkin. Yes, I am much better at baking them. I get to keep all my fingers that way.
This is a great and easy pumpkin recipe. This recipe is great for October AND it is great for an easy substitute for pumpkin pie at Thanksgiving…if you are like me and can do without pumpkin pie…I know shocking! They taste great, are great to share with others, and store great!
Happy pumpkin baking!
Pumpkin Pie Bars
1 1/3 cups flour
1/2 cup packed brown sugar
3/4 cups sugar, divided
1 1/2 sticks cold unsalted butter
1 cup old fashioned oats
1/2 cup chopped pecans
1 8 0z pkg of cream cheese, softened
1 15 oz can pumpkin (not pumpkin pie flavored)
1 Tablespoon pumpkin pie spice
Preheat oven to 350. Line a 13×9 pan with foil or parchment paper and grease slightly. Mix flour, brown sugar and 1/4 cup regular sugar in a bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of this mixture. Press the remaining into the bottom of the pan. Bake for 15 minutes.
Beat the cream cheese, remaining sugar, eggs, pumpkin and pumpkin pie spice in the bowl of a mixer on medium speed until well blended. Pour over the done crust and sprinkle with the reserved crumb mixture.
Bake for 25 minutes. Cool slightly. Lift the bars from the pan using the foil/parchment paper. Cool completely. Cut into bars. EAT. ENJOY. SHARE. Save the leftovers in a tightly covered container in the fridge.
HAPPY FALL BAKING!