"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for PUMPKIN PIE BARS, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 12, 2009


1 1/2 c plus 1 tablespoon all-purpose flour, divided
1 c finely chopped nuts
1/2 c granulated sugar
1/2 c firmly packed brown sugar
2 tsp ground cinnamon, divided
3/4 c butter or margarine
1 (15-ounce) can pumpkin (2 c )
1 (14-ounce) can EAGLE BRANDŽ Sweetened Condensed Milk (NOT evaporated milk)
2 eggs, beaten
1/2 tsp ground allspice
1/4 tsp salt

Preheat oven to 375°F.
In medium bowl, combine 1 1/2 c flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
In large bowl, combine pumpkin, EAGLE BRANDŽ, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust.
Mix reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture. Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers covered in refrigerator.




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