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    You are in: Home / Recipes / Pumpkin Bars With Brown Sugar Nut Topping Recipe
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    Pumpkin Bars With Brown Sugar Nut Topping

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    2 Total Reviews

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    • on December 12, 2010

      I cut this recipe in half and doubled the topping. If anyone else does this, I recommend shortening the cooking time. I did not, and overcooked mine. Still, the taste is good. I used my own pumpkin puree that I had made from one of our Halloween pumpkins, and for the topping, I used a mixture of walnuts & pecans. Thanks for posting the recipe.

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    • on November 06, 2010

      Attractive & delicious, I think this is restaurant-worthy. The nut and oat combination put a granola-y spin on the pumpkin filling, and the super-crunchy topping perfectly off-set the filling's more solid texture. I used fresh pumpkin puree, but then was annoyed that I was fresh out of ginger of any variety! So I substituted 1/4 t. cardamon, 1/4 t. nutmeg, and 1 T. powdered orange peel without regret. At Step 10, I wondered whether a double-batch of topping would look more attractive (it was pretty patchy until I sprinkled on more slivered almonds at the last minute), but the end result was so perfect, that I don't know that I would recommend that afterall! Thanks, KittenCal, for a great, definitely-make-again Autumn Treat!

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    Nutritional Facts for Pumpkin Bars With Brown Sugar Nut Topping

    Serving Size: 1 (96 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 328.0
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 6.5 g
    Cholesterol 53.1 mg
    Sodium 267.0 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 2.3 g
    Sugars 24.0 g
    Protein 6.1 g

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