Pumpkin Pie Bars

By Maverick19

Makes one 9x13 inch pan

Ingredients

• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 2 large eggs
• one 15oz can pure pumpkin puree OR pure pumpkin
• one 12oz can evaporated milk
• Baked Press-In Crust (recipe is in my collection)
• Creme fraiche or whipped cream, for serving

Preparation

Step 1

1. Preheat the oven to 425 degrees. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk, until smooth.

2. Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350 degrees and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with creme fraiche or whipped cream.

* The pumpkin pie bars can be refrigerated for up to 2 days