At our house during the holidays…these holiday pumpkin bars are more popular than pumpkin pie!
We can hardly wait to dig into the pan and reach our spoons to the bottom where all that delicious crust is hiding under the perfect blend of pumpkin and spices.
Simply Sensational Holiday Pumpkin Bars Serves 10-12
1 3/4 cup all-purpose flour (or gluten-free) Pamela’s Gluten Free All-Purpose Flour Artisan Blend (dairy-free) or Bob’s Gluten Free All Purpose Baking Flour (dairy-free) for example.
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup (2 cubes) cold butter, or Earth Balance for dairy-free.
1 cup chopped nuts (I use walnuts)
2 cups pumpkin
1 14-oz can sweetened condensed milk ~ *See special dairy-free instructions below.
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
*Special dairy-free instructions:
14 oz SO Dairy Free Coconut Creamer, add about 1 1/2 – 2 T of sugar to it. Mix in the recipe as a substitute for sweetened condensed milk. Bake about 30-40 minutes longer than the regular pumpkin bars.
Preheat oven to 350. In a medium bowl combine flour, brown sugar, and granulated sugar. Cut in butter using a pastry blender into small pieces. Stir in nuts.
Set 1 cup of crumb mixture aside for topping.
Press remaining crumb mixture on bottom and partially up sides of a 12″x7″ glass baking dish. A similar size square dish works well too.
In a large mixing bowl combine pumpkin, sweetened condensed milk, eggs, and spices. Mix well.
Pour into prepared baking dish.
Top with remaining crumb mixture.
Bake 55 minutes or until golden brown and knife inserted comes out clean.
* Remember if making the dairy-free version bake about 30-40 minutes longer.
Cut into 10-12 servings.
Enjoy with or without whipped topping