The Missing Ingredient

A Food Blog

Pumpkin Bars with Oat Crust October 9, 2008

Filed under: Dessert,Holiday,Pumpkin — xigumdrops @ 8:16 pm
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What to do with that leftover pumpkin?  Pumpkin bars!  I love fruit bars as they are so simple to make and always really delicious.  Man are these really good and just different enough from a classic pumpkin pie recipe.  Too bad there is a butter overload.  Changes in green.


1 1/2 cups quick cooking oats


1 1/4 cups flour

3/4 cup light brown sugar, firmly packed

1/2 cup chopped pecans or walnuts

1/2 teaspoon salt

1/2 teaspoon soda

3/4 cup butter, room temperature  (Less 2 tablespoons)


2 cups pumpkin puree (16 ounce can)

2/3 cup milk

1/3 cup light brown sugar, packed

1 egg

1 tablespoon pumpkin pie spice *


1.  Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan. Bake at 375° for 10 minutes.

2.  Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.



* recipe for pumpkin pie spice is as follows:

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice



Mini Spiced Pumpkin Pies October 3, 2008

As soon as I saw these in Katie’s blog, I’ve been dying to make them.  Unfortunately, I was sick last weekend and haven’t been cooking or baking since.  Today I decided to make them for my sweet coworkers!  I tried a few and they are so cute and tasty!  Comments in green.


1/2 recipe basic pie dough (1 package pre-made pie dough in the dairy section – both rolls)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk
1/2 c. cream


1.  Place a heavy baking sheet in oven and preheat oven to 450 degrees.

2.  Spray mini muffin tin with baking spray.

3.  Roll out pie dough and using 2.5 – 3 inch circle biscuit cutter, cut dough into 24 circles.  Press each circle into mini muffin tins, pressing dough up the sides.  My pumpkin mixture filled about 45 pies requiring me to use another pie dough roll. 

4.  In small bowl, combine pumpkin, molasses, and eggs.  Stir to combine uniformly and set aside.

5.  In large bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly.

6.  Whisk pumpkin mixture into dry ingredients.  Slowly mix in cream.

7.  Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust.

8.  Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes.

9.  Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes.

10. Remove from oven and let cool before removing from tins to serve.