Prep 15 mins
Cook 55 mins
Got this from a mincemeat brand website. I haven't tried them yet but they sound good.
- 1 3⁄4 cups flour
- 1⁄3 cup brown sugar, packed
- 1⁄3 cup granulated sugar
- 1 cup butter or 1 cup margarine, cold
- 1 cup walnuts, chopped
- 1 (27 ounce) jarready-to-use mincemeat (Regular or Brandy & Rum)
- 1 (15 ounce) can pumpkin (2 cups)
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- Preheat oven to 425.
- Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
- Reserving 1 1/2 cups crumb mixture, press the rest on the bottom and halfway up sides of a 13x9 inch baking pan.
- Spoon mincemeat over crust.
- Combine remaining ingredients except reserved crumb mixture and mix well. Pour over mincemeat. Top with reserved crumb mixture.
- Bake 15 minutes; reduce oven to 350. Bake 40 minutes longer or until golden brown around the edges.
- Cool. Cut into squares.
- Serve warm or at room temperature. You also can top this with ice cream. Refrigerate leftovers.
I first made this for a reception - sounded great! Terrific recipe. They disappeared in no time. Once refrigerated make good finger service. I originally got the recipe off the mincemeat site, but it wasn't there when I went looking for it today. I agree with the comments about a bit of trouble getting the "crust" to go around, but certainly wouldn't double it.<br/><br/>@Dahn98 27 oz. is one jar - I think this was the source of your difficulties.
Mmmmm... This smells super while baking and taste wonderful as well. The best of both worlds - pumpkin and mincemeat. I had a bit of a problem getting the "crust" to cover the bottom and go up the sides, but with determination it can be done. I cut in smaller pieces, so got around 24 servings. Thanks for the super recipe!!!
I first made these bars for Yuletide '06 and served them on two occasions--at a Yule dinner for 12 and during a discussion group that meets monthly at my home. WITHOUT EXCEPTION the bars were received with a great deal of enthusiasm and I passed on the recipe to 4 or 5 people. I love mincemeat [used to make my own] and pumpkin during the winter holidays and this recipe is a wonderful way to combine the two. I was tempted to add even more mincemeat than called for in the recipe, but I didn't and must say that the recipe's combination of mincemeat and pumpkin seems just right--it certainly was for my guests and myself. Most of my guests preferred eating the room temperature bars with a fork, but I found that once refrigerated and cold, they could be picked up and eaten out of hand.