Pumpkin Pie Bars

I’ve never hunted down recipes like a vengeance like I’ve been doing lately!  I was desperate one night to find a quick and easy dessert recipe for a group of 85.  I found some cans of pumpkin in the pantry, so I wanted something to make with that.  I found this recipe somewhere online (sorry, I can’t locate the original source now), and I’d definitely make them again.

 

PUMPKIN PIE BARS (for a 9 x 13 pan)

Crust:

1/2 c. butter, softened

1/3 c. sugar

1 3/4 c. flour

Combine until blended.  Press into 9 x 13 pan.

 

Filling:

1 c. sugar

2 eggs

15 oz. canned pumpkin (NOT pumpkin pie filling!)

2 cups (16 oz.) cream cheese, softened

1 tsp. vanilla

Blend until smooth.  Spoon evenly over crust.

 

Topping:

2 cups hazelnuts, chopped {I omitted this, as we don’t use nuts in the camp kitchen for allergy reasons.}

2 Tbs. butter, softened

1/2 c. brown sugar, packed

2 Tbs. flour

1 tsp. cinnamon

Mix with hands until well blended.  Sprinkle over filling, then bake for 1 hour in oven preheated to 350 degrees.  Cool completely before serving.

***

PUMPKIN PIE BARS (original recipe multiplied by 5)

If you are cooking for a large group (of 85, like I was), perhaps you’d like the measurements for 5 times the above recipe.  I placed this amount in 2 hotel pans and 1 – 9 X 13 pan.

Crust:

2.5 cups butter

2 cups sugar

8.5 cups flour

 

Filling:

5 cups sugar (I put in 6.  It seemed to need a little more “sweet”.)

10 eggs (2 cups liquid eggs)

75 oz. pumpkin

**80 oz. cream cheese

5 tsp. vanilla

 

Topping:

10 Tbs. butter

2.5 c. brown sugar

10 Tbs. flour

5 tsp. cinnamon

**The only problem I had with this recipe was with the cream cheese.  Although I tried to soften it in the microwave first, I just couldn’t get it to beat out smooth.  Next time, I’d leave the cream cheese out overnight to soften.

We served these the same day they were baked with a mini scoop of french vanilla ice cream on it.  The guests seemed to really like it!

Day 26