Pumpkin Bars Recipe
Pumpkin Bars
Ingredients
- 1 3/4 cups graham cracker crumbs (about 1/2 of a 14-ounce box)
- 6 tablespoons butter, melted
- 1/4 cup brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin purée
- 1 12-ounce can evaporated milk
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
Crust
Pumpkin Filling
Instructions
- Preheat oven to 375?F. Spray 9 inch x 13 inch bottom and sides of baking dish with cooking spray.
- Line bottom of sprayed baking dish with parchment paper that comes up 1 to 2 inches on 2 sides - so you can easily lift out Pumpkin Bars once cooled.
- Lightly spray parchment paper with cooking spray.
- Pulse graham crackers in blender until finely chopped crumbs.
- Mix together graham cracker crumbs, melted butter, and brown sugar in medium bowl until completely combined.
- Firmly press crust mixture evenly onto bottom of baking dish.
- Bake 10 minutes. Let cool at least 30 minutes.
- Preheat oven to 375?F.
- Whisk eggs, pumpkin purée, and evaporated milk together in large bowl.
- Mix remaining dry ingredients together in small bowl, making sure to break up any lumps in the spices.
- Add dry sugar mixture to pumpkin mixture and whisk to combine.
- Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust.
- Bake 30 to 40 minutes or until filling is set when you gently shake the pan.
- Cool completely in refrigerator. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board.
- Cut into bars
Crust
Pumpkin Filling