Friday, September 30, 2011

Cream Cheese Pumpkin Bars w/ Almond Streusel


I think people are either pumpkin lovers or haters.

I am a pumpkin lover. I like it in soup, roasted with veggies in salads, and of course in pies—and bars. And ice cream. And ravioli. And sauteed with apples.You get the picture.

I wanted to make a pumpkin pie, but had no time for a crust, so I decided to make pumpkin bars.

I started with a recipe from Kittenkal's Kitchen. It features a shortbread crust, topped that with a delicious pumpkin pie filling, and I took the liberty of topping all of that with an almond streusel topping.

It was quick and easy to make, though the shortbread crust turned out a little hard. I confess I didn't butter the pan, so it is sticking a bit, but it still tastes great.

By the looks of the empty pan, my husband is also a pumpkin lover. My son seems indifferent—I think he would eat it if it were put in front of him. My daughter won't touch the stuff. Hey, more for the rest of us! Happy fall!

SHORTBREAD CRUST

1 cup flour

1/3 cup sugar

1/3 cup cold butter, cut into small pieces ( no subs!)

1 pinch salt

PUMPKIN FILLING

1 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 tablespoons sugar

2 large eggs

1 cup canned pumpkin puree

1 tablespoon flour

1 1/2-2 teaspoons cinnamon

1 1/4 teaspoons allspice

1 1/2 teaspoons vanilla

1/4 cup butter or 1/4 cup margarine, melted

STREUSEL TOPPING

¾ cup almonds

2/3 cup sugar

¼ cup butter

1/3 cup flour

Blend in food processor until crumbly

1 cup whipping cream ( whipped, to taste)

Directions

  1. Set oven to 350°F.

  2. Set oven to second-lowest position.

  3. Butter an 8 x 8-inch baking pan.

  4. To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.

  5. Press the mixture lightly into the prepared baking pan.

  6. Bake crust for 15 minutes, then remove from oven.

  1. Meanwhile prepare the filling.

  2. With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.

  3. Add in eggs and beat well until combined.

  4. Add in the pumpkin puree, vanilla and melted butter; mix until combined.

  5. In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.

  6. Pour over the partially baked crust, top with streusel mix and return to oven for about 30-35 minutes, or until just set.

  7. Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.


2 comments:

Leslie said...

I'm a pumpkin lover :) Great recipe. I have been roasting a lot of pumpkins and freezing it for later use.

Otehlia said...

great idea to freeze them for later. I love roasted squash.