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Holiday Pumpkin Bars

Makes about 15 bars.


1 1/2 cups all purpose flour
1 cup old fashioned rolled oats
1 cup light brown sugar
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, cut into small bits
Pumpkin Filling:
2 1/4 cups pumpkin
1 1/2 cups cream
1/3 cup honey
2 eggs
2 teaspoons fresh grated ginger
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Pecan topping:
1 cup pecans, whole or chopped
3 Tablespoons honey


Place a rack in the center of the oven and pre-heat to 350°. Lightly butter a 9 x 13 baking pan.In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.

While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.

Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.

Recipe by Mani Niall - Mix it up with Mani


Unlike most pumpkin desserts that need to set up in the refrigerator, I love to serve this just a few hours after baking. However, the flavor and texture does seem to improve with refrigeration, and will keep for days. Feel free to use baked yams or sweet potatoes in place of the pumpkin.