"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Pecan Bars Recipe

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This recipe for Pumpkin Pecan Bars, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McGowen
Added: Thursday, November 30, 2006


Cookie Crust:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup light brown sugar, packed
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

1 cup pureed pumpkin
2 large eggs, lightly beaten
3/4 cup whole milk
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 small package (3 ounces) cream cheese
1 cup confectioners' sugar
2 teaspoons vanilla extract
24 pecan halves

Grease an 8-inch square baking pan.
Combine cookie crust ingredients; press into the prepared baking pan. Bake crust for 10 minutes at 350; place on a wire rack to cool completely.

Prepare filling. Combine filling ingredients; mix well. Pour over cooled cookie base; bake at 350 for about 40 minutes, or until set. Transfer to wire rack to cool completely.

Beat cream cheese at medium speed until creamy. Sift confectioners' sugar over cream cheese; add vanilla and beat until smooth. Spread topping over cooled filling. Cut into 12 bars and decorate with pecan halves.




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