Friday, November 14, 2014

Pumpkin Pie Bars

These Pumpkin Pie Bars are so virtuous I allowed my 6 year old to have one for breakfast - yes, for the record - it was pie after consuming a bowl of shredded wheat. So virtuous, I broke my never eat after 7:00 pm rule and devoured ate one at 9:30 pm. So virtuous, you'll be wondering what the word virtuous actually means. In this case it means make these bars and find company soon because you'll be opening up your fridge door moving leftovers aside grabbing for the 9x13 and whipped cream servin' up some creamy pumpkin, with the best chewy coconuty flaxed-out crusted bars to all the boys in the yard. Super simple. Super tasty and wholesome. You'll want to make these again and again!

I want to improve on these pictures soon (this one is with my iPhone), but I KNOW you need your pumpkin pie bars now! 


Printable Recipe Here

Pumpkin Pie Bars
recipe adapted from an oooooold church cookbook

Crust

1/2 cup all-purpose flour
1/2 cup almond meal
1/4 cup flax seed (can be ground)
1 cup shredded coconut
1/4 cup cane sugar
1/2 cup butter, melted & slightly cooled (+ more for greasing dish)
Pinch salt

Preheat oven to 350ºF. 

Grease a 9x13 baking dish with a little butter. 

Mix all ingredients in a large bowl, move into greased dish, using hands press into bottom and corners of dish. It might look a little sparse, but don't worry, you'll have a enough - keep pressing. Bake crust for 10-13 minutes, until edges are golden. Remove from oven, set aside to cool slightly. 

Filling

4 cups pumpkin or squash puree
4 eggs, beaten
1/2 cup half & half or milk
1 1/2 cup cane sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 heaping teaspoon ground cinnamon
1/2 heaping teaspoon ground ginger
1/2 heaping teaspoon ground nutmeg

Increase oven to 375ºF. 

Pour pumpkin or squash puree into a large mixing bowl, add beaten (make sure your eggs are beaten otherwise the texture will be affected) eggs, milk, sugar, salt, vanilla and spices, give that a good, hard whisk. Use your biceps here - incorporate everything really well. Pour over cooked crust. Bake for 60 minutes. 

Give the bars a little jiggle after 60 minutes, the center will wobble as one and not look watery. Remove from oven, cool, slice into bars and top with whipped or ice cream. Get a lock for the fridge.