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Pumpkin Pie Streusel Bars

Happy Halloween!  I’m back on Good Things Utah this morning sharing this festive dessert recipe.  If you need a little sweet treat for your trick-or-treaters or you just want something yummy to eat while you watch Hocus Pocus tonight, I have just the thing for you.  The ingredient list looks long, but a lot of the ingredients are repeats and it’s well worth the effort.  Hope you have a wonderful holiday!

fullsizerender-12Pumpkin Pie Streusel Bars
Crust:
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/4 cup granulated sugar
1/4 tsp salt
1 cup all-purpose flour
Pumpkin Pie Filling:
1/4 cup granulated sugar
1 1/2 tsp cornstarch
4 oz cream cheese, softened
1 1/2 tsp cinnamon
1/4 tsp ginger (heaping)
1/4 tsp nutmeg (heaping)
1/8 tsp cloves (heaping)
1/2 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
1 large egg yolk
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
1 tsp vanilla extract
3/4 cup evaporated milk
Streusel topping:
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup quick cooking oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter, softened and cubed
1 tsp vanilla extract
Optional: Salted caramel for drizzling
Directions:
Preheat oven to 300 degrees.  Line 8×8 pan with tinfoil or parchment paper.
Crust:
Combine dry ingredients in bowl.  Mix butter and vanilla.  Add to dry ingredients and stir until evenly moistened.  Press into bottom of 8×8 pan.  Bake at 300 for 15 minutes.  Remove from oven and increase temperature to 375.
Filling:
In a mixing bowl, whisk together white sugar and cornstarch.  Add cream cheese, cinnamon, ginger, nutmeg and cloves and beat with an electric hand mixer until smooth.  Scrape sides and add brown sugar, salt, and eggs + egg yolk.  Beat until combined.  Mix in pumpkin and vanilla.  Add evaporated milk and stir until incorporated.  Pour into 8×8 pan.
Streusel topping:
Combine dry ingredients in bowl.  Using pastry cutter, fork, or finger tips, mix in butter and vanilla until crumbly.  Evenly sprinkle over pumpkin filling.
Return pan to oven and bake at 375 for about 30 minutes.  Then, reduce oven temperature to 350 and tent with foil (to prevent streusel from burning).  Bake at 350 for about 25-30 minutes, or until filling is set and toothpick inserted into the center comes out clean.  Cool to room temperature then chill in refrigerator for 2 hours or overnight.
When ready to serve, drizzle generously with salted caramel sauce and cut into 12-16 squares.  Enjoy!
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