Thursday, September 9, 2010
Pumpkin Pie Bars
I sure do like colder weather. I am so excited for the coming holidays - decorations, music, the general happiness and warm feeling I get.
This year promises to be a very fun holiday season with Indigo. She is in that prime learning phase where holidays hold a special place and excite her.
Some of the things I most enjoy, please feel free to join in :
1. Pumpkin Spice & Gingerbread lattes
2. Cookie baking, I schedule baking sessions with friends...with a side of mulled wine, which I promise to share the recipe here.
3. Wrapping myself up with multiple comforters at night.
4. Holiday movies, my current favorite is the The Grinch with Jim Carey.
Now that I have set the proper mood, Let's get this fall party on the move...
Fall begins on Sept 22ND - Yeah, so I am early! Story of my life really.
Delightfully borrowed from : Pumpkin Pie bars
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish (MAKE SURE DISH IS BUTTERED AND FLOURED). Bake in preheated oven 15-20 minutes, until set.
In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
Bake in preheated oven 35-55 minutes, until set. Let cool before cutting into squares.
Tip on removing - I cut the bars into 4 pieces with a sharp knife. I removed all large 4 pieces and then cut those into small squares.
Get your NOM on