NOTE: The pumpkin filling firmed up perfectly and the icing was very rich, but you should definitely grease the bottom of your pan regardless of the amount of butter used in the crust...The crust actually turns into sort of a crunchy, praline texture (I use a glass pan)which is PERFECT!
Pumpkin Pie Bars by EAGLE BRAND®
Take your pumpkin pie to go with these handy pumpkin pie bars. A great way to make pumpkin pie for a crowd.
Original recipe makes 24 bars
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter or margarine
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon Pillsbury BEST® All Purpose Flour
Directions
Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.
