Reminiscent of pumpkin pie, with a delicious ginger crust. Serve at room temperature with fresh whipped cream or vanilla frozen yogurt. Test kitchen tip: If these get too soft after storing, just pop them in the oven on a baking sheet for a few minutes.
Recipe Ingredient Details:
1 1/2 cups graham cracker crumbs (about 10 whole crackers)
1 cup gingersnap cookie crumbs (about 12 cookies)
1/4 cup unsalted butter (melted)
1/3 cup pure maple syrup
1 15-ounce can pumpkin purée
1 12-ounce can evaporated skim milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/3 cup chopped walnuts
1/3 cup graham cracker crumbs
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter (finely chopped)
Preheat oven to 350°. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, gingersnap crumbs, melted butter, and maple syrup. Coat a 9x11-inch baking pan with cooking spray. Place mixture into the bottom of the pan and press to form a crust. Bake for 10 minutes. Remove from oven and set aside.
In a medium bowl, combine pumpkin purée, evaporated milk, cinnamon, nutmeg, cloves, brown sugar, and egg. Whisk until thoroughly combined. Pour pumpkin mixture over crust and spread evenly. Bake for 40 minutes.
Meanwhile, make the streusel topping by combining walnuts, 1/3 cup graham cracker crumbs, 1/4 cup brown sugar, cinnamon, and butter. Blend with a fork or pastry cutter until the mixture resembles coarse meal.
After pumpkin bars have baked, sprinkle with streusel and bake for an additional 15–20 minutes until golden.
Recipe Additional Notes:
PER SERVING (1 bar): 168 cal, 32% fat cal, 6g fat, 2g sat fat, 17mg chol, 3g protein, 26g carb, 1g fiber, 168mg sodium
Mon, 2006-11-27 18:26