Tangy Pumpkin Bars
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 32 bars
 
Ingredients
  • 2½ sticks of cold salted butter cut into pieces
  • ¾ cup of light brown sugar (divided)
  • 1 cup of granulated sugar (divided)
  • ½ teaspoon of vanilla
  • 2½ cups of all purpose flour
  • ¼ teaspoon of salt + a pinch
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of allspice
  • ¼ teaspoon of nutmeg
  • 2 large eggs
  • 15 ounces of pumpkin puree
  • 1 cup of buttermilk
  • ½ cup of evaporated milk
  • crème fraîche for serving
Instructions
  1. In stand mixer beat butter with ¼ cup + 2 tablespoons of brown sugar and ¼ of + 2 tablespoons of sugar on medium speed for two minutes. Add in vanilla.
  2. In small bowl mix flour and generous pinch of salt. Turn mixer to low and slowly add in flour mixture.
  3. Line a 13x9 pan with parchment paper, so there's a good inch or so sticking out of the sides. Press dough into the bottom and up the sides as far as you can. It can be very thick in the corners, so try and spread it out as evenly as possible. You will probably want to use your hands. Put in the fridge for about 30 minutes, or until firm.
  4. Preheat oven to 350 degrees. Once dough is firm, bake for 30-35 minutes until golden brown. Let cool in pan on wire rack.
  5. Raise oven temperature to 425 degrees.
  6. Mix together remaining sugars and spices and salt. In medium sized bowl lightly beat eggs. Combine sugar mixture and eggs. Whisk in pumpkin puree, then whisk in buttermilk and evaporated milk until smooth.
  7. Pour filling into cooled crust and bake for ten minutes at 425. Then lower temperature to 350 and bake an additional 25 minutes longer, until the custard is set.
  8. Let cool in pan and then lift the bars out with the parchment paper and slice.
  9. Serve with creme fraiche
Recipe by Talia Bunting at https://www.taliabunting.com/tangy-pumpkin-bars/