Where did the squash go to get drunk?? …. The Pumpkin Bar! Ok, that was cheesy. But with Thanksgiving right around the corner, I’m consumed with all things related to our national holiday of over eating.
Moving along to the star of this post — The Pumpkin Bar.
If you’re one of those people who refuses to make Pumpkin Pie because you can’t make a good crust, try this instead. The crust is extremely easy and fool-proof. I promise it will be strong enough to support the creamy pumpkin filling. I won’t judge you if you lick the bowl after making the filling. I did. I wasn’t embarrassed because I wasn’t the only one in class who did so.
I brought 24 of these bars into work. By 5pm, they were gone.
I also brought in homemade brownies that day. Who doesn’t want a homemade brownie? Guess what, no one touched the brownies. Everyone wanted the Pumpkin Bar.
So, if you get what I’m writing, these bars are awesome. They are a perfectly festive treat and they should be on your dessert table this holiday season.
I’m particpating in a holiday recipe exchange being held through one of my favorite blogs. “My Baking Addiction” is a site I came across soon after I started taking my Baking & Pastry class at Kendall College. Her site has so many creative desserts and she does a great job explaining her recipes. I suggest you take a look at her site, too!
Or here is a better idea, you can submit your favorite recipe to her Holiday Recipe Exchange too! Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic .
Hazelnut Streusel Crust
Pastry Flour 185 g
Brown Sugar 115 g
Hazelnut Flour 90 g
Butter 140 g
Mix all ingredients until clumpy. Press half of the streusel into a lined pan. Add egg wash to crust. It will give your crust a nice shine and make it crisp. Bake at 350 F for 12 min. Let cool.
Sugar 273 g
Maple Syrup 25 g
Pumpkin Puree 200 g
Eggs 200 g
Cream Cheese 365 g
Vanilla 5 g
Allspice 1/2 tsp
Cinnamon 1 1/2 tsp
Have all ingredients at room temp. Cream the cheese, vanilla, and spices together in a mixer.
Add sugar, then syrup, then pumpkin, and lastly the egg. Scrape down the bowl in between mixing to incorporate all the ingredients.
Pour filling over the streusel base and top with remaining streusel.
Bake at 300 F for 30 minutes.
Cool overnight and portion the next day.