I am obsessed with pumpkin, and all the members of the winter squash family for that matter. As soon as I wake up to a chill in the air, a few rainy days, and the first appearance of a yellow leaf in the yard, I pull out the pumpkin. I like to puree my own pumpkin from the garden or farmer’s market, but I also stockpile the canned stuff because you can’t be too prepared when it comes to pumpkin.
This week we are replacing our salt water sandals with moccasins, mixing in tights and sweaters with all of our outfits, and adding lot’s of pumpkin to my menu plans for the next few months. I’ve already made a big dent in my canned pumpkin stash since the weather turned, so I think I better plan on making some pumpkin puree real soon too.
These Pumpkin Pie Bars have been dessert more than once in the past week. They are simple yet delicious. These bars taste like a pumpkin pie and are pretty, not unlike a pie, but they are a fraction of the work. They satisfied my seasonal pumpkin cravings and sweet tooth demands in no time at all.
- 1⅓ cup unbleached white flour
- ½ cup brown sugar
- 8 tablespoons butter (softened)
- ¾ cup chopped pecans (optional)
- 8oz cream cheese, softened
- ¾ cup sugar
- ½ cup pumpkin puree
- 2 eggs, slightly beaten
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, combine crust ingredients and pulse two or three times until mixture is crumbly. Reserve ⅔ cup of the mixture for topping. Press remaining mixture evenly into the bottom of an 8×11 baking dish. Bake at 350 degrees F for 15 minutes. Cool slightly.
- In a medium bowl, combine filling ingredients. Using an electric mixer at medium speed, blend until mixture is smooth. Pour mixture over baked crust. Sprinkle with remaining crust topping. Bake at 350 degrees F for 30-35 minutes or until firm.