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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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

For the crust:
  1. Preheat the oven to 350 degrees.
  2. Grease an 8x8 inch baking pan. Line the bottom with parchment paper. Grease that too.
  3. In a medium bowl, combine all ingredients until well blended. Press the mixture into the bottom and sides of the baking pan.
  4. Bake for 7 minutes. Allow to cool completely.
For the filling:
  1. Mix the dry ingredients in a medium bowl.
  2. In a large bowl, beat the eggs. Add the pumpkin and dry ingredients gradually to the egg bowl.
  3. Slowly incorporate the milk into the mixture.
  4. Pour the filling into the pie crust.
  5. Bake for 50-60 minutes or until a toothpick inserted in the middle of the bars comes out clean.