Pumpkin Pie Bars

Name: Pumpkin Pie Bars
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Ingredients: 2cups Gingersnap cookies; 0.25cup Granulated sugar; 0.25cup All-purpose flour; 0.5tsp Salt; 6tbsp Unsalted butter; 0.75cup Brown sugar; 2ea Eggs; 2tsp Vanilla extract; 2tsp Ground cinnamon; 1tsp Ground ginger; 0.75tsp Nutmeg; 0.25tsp Ground cloves; 15oz Pumpkin puree; 12oz Evaporated milk; 0.25cup Heavy cream

Ingredients: Gingersnap cookies, Granulated sugar, All-purpose flour, Salt, Unsalted butter · 60 min cook time · 280kcal · ₩14,350

Ingredients

2cups Gingersnap cookies, 0.25cup Granulated sugar, 0.25cup All-purpose flour, 0.5tsp Salt, 6tbsp Unsalted butter, 0.75cup Brown sugar, 2ea Eggs, 2tsp Vanilla extract, 2tsp Ground cinnamon, 1tsp Ground ginger, 0.75tsp Nutmeg, 0.25tsp Ground cloves, 15oz Pumpkin puree, 12oz Evaporated milk, 0.25cup Heavy cream

Instructions

1. Process gingersnap cookies, granulated sugar, flour, and salt in a food processor until fine crumbs form.
2. Add melted unsalted butter and blend until combined.
3. Press the crumb mixture evenly into a lined 13x9 inch baking pan and bake at 350°F for 8 to 10 minutes.
4. Whisk together brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, salt, and cloves in a large bowl.
5. Whisk in pumpkin puree, evaporated milk, and heavy cream until smooth.
6. Pour the filling over the warm crust and bake at 350°F for 20 to 30 minutes until mostly set.

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