We are now 10 days to Halloween! Oh, and it’s my best friends birthday today so everyone give her a shout out over here at her new blog Southern Distressed! Her blog is brand new and was a gift from me for her birthday. I will be working with her to add more as it goes. Anyone of these recipes from this Apples & Pumpkins Galore round up I would make for her if she was closer to me. In honor of her birthday though I made Pumpkin Pie Bars. They are simple. They take about an hour to put together and as you see below they come out pretty. Just drizzle a bit of icing, add a candle, and serve!
Do you have a go to recipe for birthday’s? Or maybe you have one for this time of year you like to share at a pot luck, Halloween gathering, or an Apples & Pumpkins Galore party like I am having here. If you do I would love to hear about it in the comments below. The more recipes the more I get inspired to create awesome new recipes.
And now for my recipe for Pumpkin Pie Bars…
- 2 1/3 cups fresh pumpkin puree (or canned)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 1/2 cup all purpose flour
- 1 1/2 cup brown sugar
- 4 tablespoons margarine
- 1/2 cup powdered confectioner's sugar
- 2 tablespoons water
- In a medium size bowl, add in 3/4 cup flour. 3/4 cup brown sugar, and 2 tablespoons butter. Sift with a fork until it is mixed well and resembles a streusel topping crumble.
- In a glass baking dish, place 1 tablespoon vegetable oil and rub around with a paper towel. Press in mixture to a flat surface. Bake for 15 minutes.
- In a large bowl, add in pumpkin, sour cream, cinnamon, ginger, vanilla and salt. Whisk well. Add in four eggs and mix well. Stirring slowly add in the brown sugar. Stirring slowly add in the white sugar. Be sure to have no lumps. Pour mixture on top of the cooked crust. Bake for 15 minutes.
- Meanwhile, repeat the crust process above. After the 15 minutes sprinkle the mixture over the pumpkin layer. Bake for 25 minutes.
- In a small bowl add in water and powdered sugar. Whisk well until the mixture is a cream thick icing. Use more sugar if the mixture is too runny.
- Pull pumpkin pie bars from the oven and let cool for one hour on counter until completely cool. Place in refrigerator for one hour. Once cold pull from refrigerator and top with icing by drizzling it over with a spoon.
- Serve with vanilla ice cream for a perfect fall treat.
Apples & Pumpkins Galore – Fall Round Up
Pumpkin Mousse with Candied Pecans - Not Just Paper and Paint
Fluffy Apple Pie Pancakes – Cookie Named Desire
Apple Crunch – Bakes In Slippers
Apple Crisps – Parenting Chaos
Club Cider Float – Confectionalism
Dark Chocolate Pumpkin Cookies – Penney Lane Kitchen
Cheesy Eggplant Apple Quesdillas - Dizzy, Busy & Hungry
Pumpkin Pasta with Bacon – Dizzy, Busy & Hungry
Pumpkin Lasagna with Roasted Butternut Squash – Life Currents
Cheesy Pumpkin Buttermilk Biscuits – Confectionalism