Pumpkin Pie Bars

  

Ingredients

1/4 cup dark brown sugar

1/2 cup granulated sugar

1 tsp cinnamon pdr

1/4 tsp cloves pdr

1/4 tsp ginger pdr

1/4 tsp cardamom pdr

1/4 tsp salt

2 large eggs

One 15-ounce can pure pumpkin puree

One 12-ounce can evaporated milk

Baked press-in-crust (see the next post how to make it)

Crème fraîche, for serving- Simply combine cream with a small amount of buttermilk and allow it to rest in a covered container at room temperature for about 12 hours.

 

Preparations

Preheat the oven to 425°F/ 200 C.  In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.

Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350°F and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with crème fraîche.

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