If you're someone who freezes food for later use, then you know there's something to be said about how long food can be frozen and then used without sacrificing quality. That would mean that the bones from last year's something or other that are barely recognizable due to the accumulation of frost most likely need to be tossed.
But the two cups of fresh pumpkin I prepared last November, each carefully poured into its own bag, the air patiently pressed out, then frozen flat looked perfectly fine. Bright in color, and not a hint of frost. For about five seconds I imagined a whole new world of cooking up a storm of fresh items and then preparing them for the freezer. And then I snapped out of it.
The food world on the Internet is aswirlin' with pumpkin pies and mousse, and whoopie pies, soup, bread, and muffins, and since the idea of pumpkin pie is so yummy right now, but we wait until Thanksgiving to savor our first bite, I thought a compromise was in order. I could have a somewhat pumpkin pie taste in a bar cookie.
Nice. Very nice. If you are someone who likes pumpkin pie but wishes there just wasn't so much of that custard, then these are a lovely option. Packing them up and sending them home with guests on Thanksgiving is quite a bit easier than sending pie slices, too!
Pumpkin Pepita Pie Bars
1/2 c. unsalted butter, softened
1 c. brown sugar, packed
1-1/2 c. all-purpose flour
1 c. Kashi 7 Whole Grain Flakes
1 tsp. baking powder
1 tsp. salt
16 oz. fresh pumpkin puree
1 can sweetened condensed milk
2 lg. eggs, beaten
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
dash cloves
dash nutmeg
1-1/2 tsp. vanilla extract
1/2 c. pepitas
1/2 blanched sliced almonds
Preheat oven to 350 degrees F. In a large bowl, cream butter and brown sugar until smooth and fluffy. Add the flour, cereal flakes, baking powder and only 1/2 tsp of the salt. Mix until it resembles a coarse meal. Measure out 1/2 cup of the mixture and set aside.
Line a 10×15" jellyroll pan with parchment and press the rest of the flour mixure evenly on the bottom of the pan. Bake about 20 minutes or just beginning to turn golden.
While the crust is in the oven, mix the pumpkin, sweetened condensed milk, eggs, vanilla, spices, and remaining 1/2 salt. Spread over crust taken right from the oven. In a small bowl, mix the reserved 1/2 cup flour mixture with the pepitas and almonds and sprinkle over the top and bake about 30 minutes or until set. Cool on a baking rack and cut into small squares. Store in the fridge.
Notes:
- These are a great alternative to pumpkin pie. A dusting of powdered sugar or dollop of spiced cream is delicious and fancies it up a bit.
- Pumpkin pie spice can be substituted for the spice mixture or altered to your liking.
- Canned pumpkin can be used instead of fresh — NOT pumpkin pie filling.
- The crust is delicious and is a mix of crunch and chewiness.
- I love pepitas for lots of reasons and use them often when I bake, but a whole cup in these would be too much in my opinion. Almonds work nicely with them. if pepitas are not available or you don't care for them, then use any nut of your choice.
- If you don't like Kashi, or can't find it, oatmeal works just fine, but Kashi is what gives the crust the lovely crunch. Nice flavor, too.
- These bars are very satisfying and not excessively sweet. They could easily be cut into rounds or other shapes for variety.
- Even though this doesn't seem like a lot of cookies, the three of us enjoyed plenty, I sent some off to my husband's office, and there were still left-overs. I'd say half the recipe and bake in an 8×8" pan.
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Oh, those look great! Good idea for pumkin-y goodness.
Yum! I love pepitas, and this looks like a great alternative to pumpkin pie. I would love to serve these at Thanksgiving; a great way to incorporate pumpkin and not compromise the prominence of my sweet potato souffle. Yum!
Oh those look so good and I just happen to have some pumpkin puree. I don't have any pepitas or almonds, maybe pecans?
looks like another winner! i am always drawn to your sweets…
Now Kelly that is brilliant! Wouldn't these be perfect for Susan's FoodBlogga cookie event?
I do love pumpkin and pumpkin pie and these seem wonderful all the way!
You make my nights shorter–here I am, thinking sleepy thoughts and then this pops up. Now I seem to be convinced I need to cook. Ack!
That is some really good looking pumpkin…I can't believe it is a year old. And what fantastic looking bars you made.
1st. You are so awesome! Has anyone told you that recently?
2nd. I have butternut squash on the counter & a bag of pecans.
I'm going rogue!
Yummy looking bars. I would love the richness of the condensed milk and the crunch of the pepetis. This is a winner.
OMGoodness these are great and I have these leftover pepitas just staring at me. What a perfect alternative. I love the color too.
I love your pumpkin bars with pepitas!
They must be wonderful with condensed milk…
The pictures are awesome but I'd prefer to have them here!
I am a complete sucker for sweetened condensed milk in baked goods and everywhere else – hello Vietnamese coffee. These looks amazing.
Oh Kellypea!!! I stopped in my tracks…I have those very same pumpkin-puree filled ziplock bags in my freezer!!! Heeheehee
These bars look like a lovely way to use them 
Another tasty creation! You make my head spin with all the things you come up with!
methinks i'd greatly prefer making and eating these over real pumpkin pie. what a perfect treat for thanksgiving day, nay, any day!
these bars look fantastic. can you believe the only thing you'll find in my freezer is coffee and an icepack! i can't remember the last time i froze food. i guess it's part of being single. sigh.
oh yum!
Ahhh – now this looks great!
-DTW
http://www.everydaycookin.blogspot.com
Hello!
Thanks for commenting on my blog. I notice that we have several people in common. Just check out my Twitter follow list. ;o)
Did you ever bake pumpkin seeds in the oven with a bit of salt on them? Yum!
Well, recently I had Acorn Squash. I thought that the seeds looked similar to pumpkin seeds, so I baked them in the oven with a little salt. After awhile I heard a popping noise. I didn't know where it was coming from. At first it was slow, then fast. Then I realized, apparently Acorn Squash seeds react like pop corn when heated. So I quickly took them out of the oven. What a mess! Half were on the bottom of the oven. Most people would have just thrown them out. But being the chow hound that I am, I just had to try them. MMM Good! Next time I'll just cover them loosely with foil. ;o)
I'm a sucker for anything pumpkin, so I'd love these!
Those pumpkin bars look great!