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Best Recipes: Pumpkin Pie Bars  by: Donna Monday A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they’re portable. A yummy way to celebrate the arrival of the fall season. 1 ¾ cups all-purpose flour 1/3 cup granulated sugar 1/3 cup packed brown sugar 1 cup cold butter, cut into small pieces 1 15 oz. can pumpkin 1 14 oz. can (1 ¼ cups) sweetened condensed milk 2 eggs, slightly beaten 2 tsp. ground cinnamon ½ tsp. salt ½ tsp. ground allspice 1/3 cup chopped pecans Directions Preheat oven to 350 degrees. In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture. Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish. In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish. Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture. Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator. About The Author © Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com This article was posted on October 04, 2005 Read More Articles from the "Food and Drink" Category: Mexican Pork Stew Topped With Corn Bread by Luke Indran Best Recipes: Orange Fruity Smoothie by Donna Monday Chilled No Bake Dessert Recipes by Jill Seader Wine Food Pairing - Turducken, Three Birds in One! by Denise Clarke Wine Is Good For You! by Ken Finnigan Strawberry - Not Just A Beautiful Fruit by Sharon Hopkins Best Steakhouse USA is Your Source to Indulge in Your Tastes by Neil Folley Are You a Gourmet? by Emma Snow Three Things That You Should Know About Soups by Jonathan Teng Tv Cooking Programmes Drive A Surge Of Interest In Culinary Art Schools by Anne Sprigpitt << Back to "Food And Drink" Index

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