PUMPKIN PIE BARS
©Helen Sherburne 2009
I found the original recipe online and adapted to sweeteners and less sugar. I tried using less sugar than what is in my recipe below but it didn't turn out well, so opted for the very low amounts. The original recipe had a total of 2 cups!
We can't get enough of this! YUM! You may never make pumpkin pie again!
Crust:
1 cup flour (any kind, but I prefer whole wheat pastry flour when a recipe calls for white flour)
2/3 cup oats
1/4 cup Brown Sugar Twin or any combination of other sweeteners
1/4 cup granulated sugar
1 stick unsalted butter (8 TBSP) (yeah, I know...just do it!
)
Filling:
1 1 pound can pumpkin (NOT pumpkin pie filling)
1 1/2 cups half and half
2 large eggs
1/4 cup granulated sugar
1/8 tsp Stevia Powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Topping:
2/3 cup chopped pecans
1/4 cup oats
1/4 cup firmly packed brown sugar
1/8 tsp Stevia powder
3 TBSP cold diced unsalted butter
Directions:
Preheat oven to 350º. Spray a 9 x 13 pan with cooking spray and set aside.
Crust:
Mix dry crust ingredients together in food processor, then add the diced cold butter and pulse until a soft crumbly dough forms. Press evenly into the baking pan and bake until the crust is lightly browned, about 20 minutes. Remove from oven.
Filling:
Whisk together pumpkin, half and half, eggs, sugar and sweeteners and spices until well blended. Pour over baked crust and return to oven. Bake until knife inserted into center comes out clean, about 25 to 30 minutes. Remove from oven.
Topping:
Mix together chopped pecans, brown sugar, Stevia and cold butter with a fork. Sprinkle over baked filling. Return to oven and bake until topping is golden, about 20 to 30 minutes. Remove from oven, cool to room temperature and cut into 12 or more squares. Chill...it's better the next day, if you can keep from eating it right away.