I’ve been hunting down recipes with a vengeance lately! One night I was desperate for a quick and easy dessert for a group of 85. I had some cans of pumpkin in the pantry, so I wanted something made with that. I found this recipe online (sorry, I can’t track down the original source now), and I’d definitely make them again.
PUMPKIN PIE BARS (for a 9 x 13 pan)
Crust:
1/2 c. butter, softened
1/3 c. sugar
1 3/4 c. flour
Combine until blended. Press into a 9 x 13 pan.
Filling:
1 c. sugar
2 eggs
15 oz. canned pumpkin (NOT pumpkin pie filling!)
2 cups (16 oz.) cream cheese, softened
1 tsp. vanilla
Blend until smooth. Spoon evenly over the crust.
Topping:
2 cups hazelnuts, chopped {I left these out, as we don’t use nuts in the camp kitchen because of allergies.}
2 Tbs. butter, softened
1/2 c. brown sugar, packed
2 Tbs. flour
1 tsp. cinnamon
Mix with your hands until well blended. Sprinkle over the filling, then bake for 1 hour in an oven preheated to 350 degrees. Cool completely before serving.
***
PUMPKIN PIE BARS (original recipe multiplied by 5)
If you’re cooking for a large group (of 85, like I was), you may want the measurements for 5 times the above recipe. I put this amount into 2 hotel pans and 1 – 9 x 13 pan.
Crust:
2.5 cups butter
2 cups sugar
8.5 cups flour
Filling:
5 cups sugar (I put in 6. It seemed to need a little more “sweet.”)
10 eggs (2 cups liquid eggs)
75 oz. pumpkin
**80 oz. cream cheese
5 tsp. vanilla
Topping:
10 Tbs. butter
2.5 c. brown sugar
10 Tbs. flour
5 tsp. cinnamon
**The only problem I had with this recipe was the cream cheese. Although I tried softening it in the microwave first, I couldn’t get it to beat smooth. Next time, I’d leave the cream cheese out overnight to soften.
We served these the same day they were baked, with a mini scoop of French vanilla ice cream on top. The guests seemed to really like them!
Day 26
