Creamy Pumpkin Pie Bars
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 cup
Granulated Sugar1 cup
Brown Sugar (packed)1 pinch
Salt1 cup
Oat (old-fashioned)1 cup
Pecan (coarsely chopped)110 g
Cream Cheese (softened)1 cup
Pumpkin Puree1 large
Egg1 large
Egg White1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Allspice1 tsp
Ground Ginger1 tsp
Pure Vanilla ExtractDirections:
1
Place a rack in the center of the oven and preheat oven to 350 degrees F
2
Line an 8x8-inch square pan with Reynolds Wrap(R) Aluminum Foil and lightly grease the foil
3
Set aside
4
In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt and oats
5
Cut the cold butter into the dry ingredients with pastry cutter or two forks until pieces are the size of small peas or smaller
6
Add the chopped pecans and toss to thoroughly combine
7
Transfer 1 1/2 cups of the mixture to a small bowl, cover with foil and place in the refrigerator
8
This will be the crumble topping
9
Place the remaining mixture into the prepared pan and press into an even layer
10
Place the pressed crust in the refrigerator
11
In an electric stand mixer fitted with a paddle attachment, add the cream cheese
12
Beat on medium speed for about 1 minute, until smooth and pliable
13
Add pumpkin and sugar to the softened cream cheese
14
Beat on medium speed, occasionally scraping down the sides of the bowl, until thoroughly combined
15
If the cream cheese becomes chunky, switch to the whisk attachment and beat on high speed until most of the lumps are incorporated
16
On medium speed, add the egg and egg white
17
Beat to combine, about 1 minute
18
Add the spices, salt and vanilla extract
19
Beat to combine
20
Remove crust and topping from the refrigerator
21
Pour the creamy pumpkin filling into the prepared pan
22
Sprinkle generously with crumb topping and top with pecan halves
23
Bake for 20-25 minutes or until the center no longer jiggles
24
Remove from the oven and allow to cool completely before removing from the pan and slicing
25
To store, wrap individual bars in foil and keep in the fridge for up to 4 days