Pumpkin Pie Bars
Jean Sylvester
This is a great way to serve pumpkin pie to a large crowd. It’s also a family favorite
ingredients
- 1 1/2 cups Flour
- 1 cup finely chopped nuts
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon, divided
- 3/4 cup butter
- 1 (15 oz) can pumpkin
- 1 (14 oz)can sweetened Condensed Milk
- 2 eggs, beaten
- 1/2 teaspoon ground allspice or pumpkin pie spice
- 1/4 teaspoon salt
- 1 Tablespoon Flour
directions
- 1
Preheat oven to 350°.
- 2
For Crust: In medium bowl, combine 1 1/2 cups flour, nuts, both sugars and 1 tsp cinnamon. Add butter and mix until crumbly. Reserve 1 1/4 cups mixture for topping. Pat remaining mixture on the bottom of an ungreased 13 x 9 pan.
- 3
For center: In large mixing bowl, combine pumpkin sweetened condensed milk, eggs and remaining cinnamon, allspice or pumpkin pie spice and salt. Mix well. Pour evenly over crust. Mix reserved tablespoon of flour with topping mixture. Sprinkle over pumpkin.
- 4
Bake for 3035 minutes or until set. Cool 10 minutes and serve warm with whipped topping or vanilla ice cream. Store left overs in the refrigerator.
notes
Vern Berggren cutting the fatted turkey for joyous family Thanksgiving.
Source: Jean
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