Spiced Pumpkin Bars
Ginger snap cookies give a great crunch on the bottom of these pumpkin pie bars and an added spice that’s perfect for the fall season.
Ingredients
Crust
- 1 ½ cups Signature Select Ginger Snaps Cookies finely crumbled
- ¼ cup sugar
- 6 tablespoons butter melted
Filling
- 1 14.5 oz can pumpkin puree
- 1 12 oz can evaporated milk
- ¾ cup granulated sugar
- 2 O Organics Brown Large Grade A Eggs
- ½ teaspoon salt
- 1 ½ teaspoon Signature Selects Ground Cinnamon plus garnish
- ½ teaspoon Signature Kitchen Ground Ginger
- ¼ teaspoon Signature Kitchen Ground Cloves
- Whipped Cream optional topping
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Grease an 8x8 inch baking pan. Line the bottom with parchment paper. Grease that too.
- In a medium bowl, combine all ingredients until well blended. Press the mixture into the bottom and sides of the baking pan.
- Bake for 7 minutes. Allow to cool completely.
For the filling:
- Mix the dry ingredients in a medium bowl.
- In a large bowl, beat the eggs. Add the pumpkin and dry ingredients gradually to the egg bowl.
- Slowly incorporate the milk into the mixture.
- Pour the filling into the pie crust.
- Bake for 50-60 minutes or until a toothpick inserted in the middle of the bars comes out clean.