Pumpkin Mincemeat Bars
Got this from a mincemeat brand website. I haven't tried them yet but they sound good.
- Ready In:
- 1hr 10mins
- 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) jar ready-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.
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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.Reply
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!!!Reply
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.Reply
I'm sorry to say that these were not all that good for several reasons. One is that you need a really good base to hold the filling(s) and if you make, I would double the flour mixture. Second, there is way, way too much mincemeat. Half of the amount requested might work. Wondering if 27oz was a typo?? That is actually almost 2 jars (which I used). And third, the taste of mincemeat (which I adore) and pumpkin (which I adore) did not taste great together. I did not use any dreadful walnuts and the sweetened condensed milk was very odd with the mincement. Last, after cutting, there was no way to get nice bars out of the pan. It is way to mushy (once again I think too much mincemeat)to firm up and the bars sag and flop over. Sorry I could not give this a better rating...Reply
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