Friday, October 31, 2008
I've been drooling over these pumpkin pie bars from Joy the Baker (recipe adapted from Kraft) ever since they popped up in my reader. I had planned to make them for Thanksgiving, but I made them Thursday night instead.
I think I was distracted or rushing because I really wanted to be watching Survivor (but it's ok, we have DVR), and I made a mistake. The recipe says to bake the crust for 15 minutes. I read it - a couple of times even! But, I never did it. I started mixing the filling and poured it right on top of the unbaked crust, followed by the topping and butterscotch chips. By then it was too late. But, there wasn't much I could do at that point but pray they would still be ok and not fall apart. So, I ended up baking them about 35 minutes instead of 25, and they came out just fine! I'm glad I saved 15 minutes!
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans (I didn't add, but will try next time)
1 pkg. (8 oz.) cream cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons bourbon (optional) (I didn't use)
a handful of butterscotch or chocolate chips for sprinkling on top (optional)
HEAT oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.