Since these are slated to come out of my oven sometime today, I thought you should also have the chance to make some soon. The first posting of this recipe happened way back in 2009. It's one of my favorite ways with pumpkin. I think I should have these, with a hot drink, while I sit with pen & notepaper, jotting down the Christmas lists.
Wishing you the loveliest of weekends, friends!
Beneath this glass dome lies the answer to a request. Someone with dark hair, chocolate brown eyes, and a scattering of freckles across his nose, boldly requested the other day, that I make a "new kind of dessert."
It got me thinking, and I realized that, somehow, we've trucked along and have missed the delights of sharing some of the best sweets together.
I think I'll fix that.
And, I'll start with these:
Pumpkin bars.
Fitting for the season, wouldn't you say?
These sweeties are not of your pumpkin bar cake variety, but of the creamy-smooth-and-spicy pumpkin pie variety, with the crunch of nuts and the chewyness of oats and sugars, top and bottom. Dressed with a fluff of fresh whipped cream, thery're about perfect for any November day.
Pumpkin Bars
Crust:
1 cup flour
1/2 cup quick oats
1/2 cup brown suar
1/2 cup butter, chilled
In bowl of food processor, pulse together flour, oats, and brown sugar. Add butter, cut into chunks, and pulse until butter is coarse. Spread into bottom of greased 9x13 inch cake pan and bake in a 350 degree oven for 15-20 minutes.
Filling:
2 cups canned pumpkin (not pumpkin pie filling!)
1 12 oz. can evaporated milk
3/4 cup sugar
2 eggs
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
In the bowl of a kitchen mixer, mix the filling ingredients together until combined. Pour filling over hot crust and bake 20-30 minutes.
Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
2 tablespoons butter, cold
Mix all topping ingredients together in the bowl of a food processor until coarse. Spread over filling and bake an additional 20 minutes, or until done. Cool to room temperature, and serve.
And, like I said, they're delicious with a plop of whipped cream, or even a slosh of cold milk.
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