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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Walnut Bars Recipe

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This recipe for Pumpkin Walnut Bars is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ cups flour
⅓ cup sugar
⅓ cup packed brown sugar
1 cup cold unsalted butter, cubed
1 cup chopped walnuts
2 eggs, room temperature, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
Directions:
Directions:
Preheat oven to 350°F. Make a parchment paper or foil sling and line a 9 by 13-Inch dish. Mix flour, sugar, and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of the pan.

In a large bowl, beat eggs, pumpkin, milk, salt, and spices just until smooth. Pour into crust, sprinkle with reserved topping.

Bake until golden brown, 50 to 55 minutes. Cool slightly on a wire rack. Serve warm or refrigerate and serve cold.
Personal Notes:
Personal Notes:
The original recipe only called for the cinnamon and allspice. I like a more flavorful spice mix in my pumpkin pie or these bars. Feel free to adjust the spices to taste or to use pumpkin pie spice mix.

 

 

 

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