Pumpkin Pie Bars

ENTERTAINING IS EASIER THAN EVER WHEN YOU BAKE UP THIS CROWD-PLEASING PUMPKIN DESSERT IN OUR LARGE BAR PAN.

INGREDIENTS

1 1/4 cups all-purpose flour3/4 cup quick or old-fashioned oats1/2 cup packed brown sugar1/2 cup pecans, chopped2/3 cup butter or margarine, melted4   eggs2 cans (15 ounces each) solid pack pumpkin2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground nutmeg1 teaspoon salt Thawed, frozen whipped topping (optional) Pecan halves (optional)

DIRECTIONS

Preheat oven to 350°F. In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in small Micro-Cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Large Bar Pan. Bake 15 minutes. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using Mini-Serving Spatula. Garnish each serving with whipped topping using Whipped Cream Maker, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares. Makes 24 servings.

Cook’s Tips:

This recipe can be made in the Small Baker. Divide ingredient amounts in half and bake as directed. Yield: 12 servings

Be sure to purchase canned pumpkin, not pumpkin pie filling, for this recipe.

You can substitute 3 1/2 teaspoons pumpkin pie spice for the ground cinnamon, ginger and nutmeg.