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Creamy Pumpkin Bars

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Level: Easy

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Description

Looking for a dreamy creamy bar? Try pumpkin bars! The crust and topping are a Hazelnut Streusel and pumpkin filling is just as rich as a pumpkin pie. Give them a try!

Ingredients

  • FOR THE CRUST:
  • 6-⅝ ounces, weight Pastry Flour
  • 4 ounces, weight Brown Sugar
  • 3-¼ ounces, weight Hazelnut Flour
  • 5 ounces, weight Butter
  • FOR THE EGG WASH:
  • 1 Tablespoon Heavy Cream, Half-and-Half, Or Milk
  • 1  Large Egg Yolk
  • FOR THE FILLING:
  • ¾ pounds, ⅞ ounces, weight Cream Cheese
  • ¼ ounces, weight Vanilla
  • ½ teaspoons Allspice
  • 1-½ teaspoon Cinnamon
  • ½ pounds, 1-⅔ ounces, weight Sugar
  • 1 ounces, weight Maple Syrup
  • 7 ounces, weight Pumpkin Puree
  • 7 ounces, weight Eggs (about 4 Eggs)

Preparation

For the Hazelnut Streusel Crust:
Mix together the pastry flour, brown sugar, hazelnut flour and butter. Press half of the streusel into a lined pan. Add egg wash* to the crust. It will give your crust a nice shine and make it crisp. Bake at 350F for 12 minutes. Let cool.

* For the egg wash:
Beat egg yolk with the cream and brush on the surface of the crust with a pastry brush.

Pumpkin Filling
Maple syrup, pumpkin puree, eggs and cream cheese should be room temperature. Cream the cream cheese, vanilla, and spices together in a mixer.

While continually mixing, add sugar, then syrup, then pumpkin, and lastly the eggs. Scrape down the bowl in between mixing to incorporate all the ingredients.

Pour filling over the baked streusel base and top with the remaining streusel.

Bake at 300F for 30 minutes.

Cool overnight and portion the next day.

One Comment

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Profile photo of The Cozy Apron

The Cozy Apron on 12.5.2011

Meghan, these look great for the fall- yummy!

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