Pumpkin Bars With Brown Sugar Nut Topping

Submitted by Kittencalrecipezazz

"A nice change from pumpkin pie!"

 

• Ready In: 50mins
• Ingredients: 18
• Serves: 16-20

ingredients

• CRUST

• 1⁄2 cup quick-cooking oats
• 1⁄2 cup brown sugar, packed
• 1 cup flour
• 1⁄2 cup butter, cut into small pieces

• FILLING

• 2 cups canned pumpkin puree
• 2 large eggs
• 1 1⁄4 cups evaporated milk
• 3⁄4 cup sugar (can use more)
• 2 cups flour
• 1⁄2 teaspoon salt
• 2 teaspoons vanilla
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove

• TOPPING

• 1⁄2 cup chopped nuts
• 2 teaspoons flour
• 1⁄2 cup brown sugar, packed
• 3 tablespoons butter

directions

1. Set oven to 375 degrees.
2. Prepare an ungreased 13 x 9-inch baking pan.
3. For the crust; cut the butter into the brown sugar and oats until crumbly.
4. Press into bottom and up the sides of prepared baking dish.
5. Bake for 10-12 minutes.
6. For the topping; cut the butter into nuts, flour and brown sugar; set aside.
7. For the filling; combine all ingredients in a large bowl; whisk/mix until well blended and smooth.
8. Pour into prepared crust.
9. Bake for 20 minutes.
10. Remove from oven then immediately sprinkle the topping mixture evenly over the filling.
11. Return to oven for 15-20 minutes.
12. Cool on a rack.
13. Garnish with whipped cream if desired.

Reviews

[DoubletheGarlic]

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!

 

[TexasKelly]

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.