Pumpkin is upon us.
It’s a fact friends. ย Deal with it.
I went a little pumpkin crazy at the store this week. ย Something comes over me when the seasons change. ย Because I live in a city where the weather insists on staying virtually the same temperature all year round, and the palm trees know nothing of seasonal changes, I feel like I’m forced to express the change of season in very outward, often very expensive ways.
When early October hits, and the hint of a cool night beckons me to turn my bedroom fan off, inevitably, the next day I’m out shopping for scarves, tights, knee high boots, and yes….. pumpkin.
We had a chilly night this past weekend (I’m talking low 60’s) which prompted me to take out my winter coat (yes I have one, and it’s fantastic). ย This also prompted me to go on a pumpkin bender at the grocery store.
I’m giving you the heads up. ย It’s pumpkin time people. ย Are you with me?
Consider this pumpkin recipe as your Fall lemon bar. ย Think of this pumpkin recipe as reason not to have to roll out a pie crust. ย Think of this pumpkin recipe when you want a nip from the Bourbon bottle while you’re baking. ย Is that a crime? ย I think not.
Pumpkin Pie Bars
adapted from Kraft
HEAT oven to 350ยฐF. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
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