Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups pumpkin puree
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and melted butter. Mix until crumbly. Press half of the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes until just set. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, vanilla extract, cinnamon, ginger, and nutmeg until smooth and well combined.
- Pour the pumpkin mixture over the baked crust, spreading it evenly with a spatula.
- Sprinkle the remaining crumb mixture over the top of the pumpkin layer.
- Return the pan to the oven and bake for 35-40 minutes, or until the filling is set and the topping is golden brown.
- Allow the bars to cool in the pan for at least 30 minutes before using the parchment overhang to lift them out. Slice into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
