Happy New Year Everyone!!!
So I guess the Mayans were wrong after all, huh? With New Year, comes resolutions. But let’s be honest here, who ever keeps a resolution, for realsies? This year, I decided to make one New Year’s resolution, hopefully I can actually keep it. I resolve to be more organized, in everything!
Sadly, this post just shows how disorganized I am. Pumpkin recipe in January?? I was planning on posting these in the fall, but clearly that didn’t happen. I saw this recipe on Joy the Baker’s blog, and since my family loves Pumpkin-y desserts, this was perfect! The oats, pecans, and brown sugar in the crust add a warm, delicious aroma to these bars. In the original recipe, Joy used cream cheese, but I wanted the bars to be more similar to actual pumpkin pie, so I used evaporated milk.
I accidentally bought pumpkin pie filling instead of pumpkin puree, so I did not have to add any sugar or spices to the filling, but I will definitely use real pumpkin puree next time.
These all the ingredients I used! *I forgot to add evaporated milk and the butter to this picture, but hopefully you guys know what butter looks like.
Add cubes of super cold butter to the mix, and combine the butter thoroughly in with the dry mix, until the pieces of butter are about the size of peas.
Reserve 1 ½ cups of this crumble and put it in the fridge, this will form the crumb topping. With the remaining mix, pat it down into a parchment-lined 9×9 baking pan, until it looks like this.
Then, mix up the filling and put on the crumble topping. Top the bars with 9 pecans, and bake at 350 degrees Celsius, for 25-27 minutes.
See the layers of crust and pumpkin? YUMMY!
I love layers of different textures and temperatures, and these warm bars topped with a scoop of ice cream, are just perfection!
Thanks for visiting us! Happy New Year! We hope you have a wonderfully sweet and beautiful year full of delicious surprises!
Pumpkin Pie Bars
Adapted from Joy the Baker’s Recipe
makes 9 bars in a square 8×8-inch pan
For the Crust:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup quick oats
3/4 cups (1 1/2 sticks) unsalted butter, cold and cut into small cubes
1/2 cup coarsely chopped pecans
For the Filling:
½ cup evaporated milk
1 cup pumpkin pie filling
1 large egg plus 1 large egg white (I didn’t add eggs, but it still turned out great!)
pinch of salt
1 teaspoon pure vanilla extract
9 roasted pecan halves for topping
1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square pan with butter. Line with parchment paper and set aside.
2. In a medium bowl, whisk together flour, sugars, salt, and oats. Add cold butter and quickly but thoroughly break the butter up into the dry ingredients. When broken down, some butter pieces will be the size of small peas, others will be the size of oat flakes. Add the chopped pecans and toss to thoroughly combine.
3. Remove about 1 1/2 of the mixture from the bowl and place in a small bowl in the refrigerator. This will be our crumble topping. Dump the remaining crust mixture into the prepared pan. Using your fingers, evenly press the crust into the bottom of the pans. Try to make sure that the crust has an even thickness across the pan. Place the pressed crust in the refrigerator while you prepare the filling.
4. To prepare the filling whisk the eggs, pumpkin pie filling, and evaporated milk until thoroughly combined. Next, add salt, and vanilla extract.
5. Remove the pressed crust and loose crumb from the refrigerator. Pour the pumpkin filling over the pressed crust. Sprinkle generously with crumb topping and top with pecan halves. Bake for 25-27 minutes or until the center no longer jiggles. Remove from the oven and allow to cool completely before removing from the pan and slicing. I like to slice and serve these bars warm.
6. To store, wrap individual bars in plastic wrap and keep in the fridge for up to 4 days.