Recipe courtesy of Gale Gand
Spicy Pumpkin Bars
- Level: Easy
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 235
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 96
- Sodium
- 131
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
Ingredients
For the cheesecake layer:
6 tablespoons butter
9 ounces cream cheese
3/4 cup sugar
3 eggs
1 tablespoon vanilla
3 tablespoons flour
For the pumpkin layer:
15 ounces canned pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon white pepper
1/3 cup milk
1/3 cup heavy cream
Directions
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
- To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
- Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.
Cook’s Note
It's like having pumpkin pie with whipped cream only the "cream" is on the bottom