This was my first time using fresh pumpkin in a recipe. It was so easy and worth the extra time!
And I am happy to say these bars were a hit!!
They are light and fluffy, have a pie like crust and taste FRESH! I hope you will take the time to bake a pumpkin and enjoy the freshness.
Here is the recipe..........
Fresh Pumpkin Bars:
Crust
2 cups flour
3/4 cup salted sweet cream butter, softened
2 tablespoons powdered sugar
Filling
2 heaping cups cooked pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup condensed milk
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons flour
Topping
1 cup heavy whipping cream
1/4 cup sugar
cinnamon
nutmeg
To make the cooked pumpkin, preheat the oven to 400 degrees. Cut a two to three pound pumpkin in half and remove the seeds. Place a tablespoon of butter in each half and wrap in foil. Bake for one hour or until soft. Remove pumpkin from the rind and mash with a fork. Let cool. (This can be done in advance.)
For the crust, mix together the dry ingredients and the butter with a fork. Press into a 9x13 baking dish. Bake at 350 degrees for eight to 10 minutes......or until the crust is golden. Mine took about 15 minutes.
For the filling, combine the pumpkin with the remaining ingredients in a mixing bowl and mix on the lowest speed. Spread the filling over the crust and bake at 350 for 20-25 minutes or until firm to the touch.
For the topping, whip the cream until soft peaks form. Add the sugar and beat an additional minute. After the bars cool, cut into squares and top with the homemade whipped cream. Dust with cinnamon and nutmeg.
Oh YUM!!!!! Fresh Pumpkin Bars are delish!
7 comments:
WOW! Those look scrumptious. Also, I recently made mini pumpkin cheesecakes with my mini pumpkin shaped cheesecake pan. You're welcome to borrow if you'd like. They're really yummy and SUPER cute.
Oh wow. These look so good! Think I know what I'm bringing to our next MOPS meeting. Thank you for sharing!
Thanks for another tasty PuMpKiN treat ♥ I LOVE fall!!!
I baked and froze pumpkin last year but at the time I did it I was going for baby food rather than baking, so I didn't take note of consistency. I'm definately trying again this year. We're going to the pumpkin patch tomorrow!
Saving this one now...
I would love to try this recipe as I have some fresh pumpkin on hand. The recipe lists condensed milk so I was hoping to confirm if this is the sweetened condensed milk? Your description didn't include the word "sweetened" so I wasn't sure and didn't want to end up with too much sugar. Thanks!
Hi Sherrie, very good question! And one I can only guess on. I am pretty darn sure that if it were Pet/Evaporated milk I know I would have put that. I have looked all over for the actual recipe and can not find it. A lot times once it goes on my blog I ditch it! If I were making it today I would use the "sweetened" only because in our family nothing can be too sweet :) Sorry and good luck. Let me know how they turn out.
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