Pumpkin Pie Bars

I saw this on Pinterest the other day.  I thought it was so funny because all over Facebook and Cooking Web pages it is pumpkin all day every day!  So I posted it on my Facebook wall and boy oh boy did it take off!  I guess everyone can relate to the pumpkin fiesta going on right now until Thanksgiving!

So to stay in the spirit of the season I decided to make Pumpkin Pie Bars.  I found this recipe when visiting my mom in Canada this summer in one of the 10,000 magazines she kept for me.

Here is where I found the recipe: Kraft Canada

Pumpkin Pie Bars

Ingredients:

1 1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup butter
1 cup old-fashioned or quick-cooking oats, uncooked (old-fashioned is what I had)
1/2 cup chopped pecans (to be honest I only had walnuts…still works if you ask me!)
1 8-ounce package Cream Cheese, softened (low-fat is OK)
3 eggs
1 can (19-ounce) pumpkin (I had organic pumpkin that I freeze every year)
1 tablespoon pumpkin pie spice
How to:

Heat your oven to 350 degrees F. Line with foil (and grease foil) or grease generously a 13×9-inch pan with foil.  Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in oats and nuts.

Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake in your preheated oven for 25 min.; cool completely.  If lined with foil remove to a cutting board and cut into portions.  if not cut from pan and serve.

LOOK at that gorgeous color! The smell is intoxicating!

creamy deliciousness and a little crunchy bite! YUMMY

DELICIOUS!  Not too sweet, creamy and a nice change from “super rich” pumpkin bars.  I will definitely make this again, and the girls LOVED it!

perfect end to a perfect pumpkin day 😉

Note: when I told Bear what I was making she said: “well, you weren’t kidding when you posted that on Facebook!” 🙂  I guess I wasn’t!

Printer Friendly: Pumpkin Pie Bars

Peace and Pumpkin,

Isabelle

I shared my recipe here as well: (go check it out, lots of other great recipes!)

               

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11 thoughts on “Pumpkin Pie Bars

  1. Isabelle, that “Brace Yourselves” photo is a hoot (and so true.) Last year was my first year in “food blog world” and I couldn’t believe the onslaught of pumpkin recipes once autumn arrived. Your recipe sounds like a great way to enjoy pumpkin “pie” without the crust rolling — yummylicious!

  2. Brilliant! Thank you dear Isabelle! I will definitely share this on LBC today as I’m continuing the ‘All About Autumn’ 4K celebration 🙂 Please stop by with some of your fave autumn food – savory or sweet! xoxoxo

    • Elaine, I haven’t had the opportunity to freeze them but I don’t see why not. I freeze cheesecake all the time and pies. Seems to me it would work just fine. I would make sure that everything is covered very tightly.

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