Needing to keep this weekend's grocery list on the light side, I nevertheless wrote down "can of pumpkin," because I wanted to try a new recipe for pumpkin bars.
Then I realized we had a pie pumpkin from Monday's Thanksgiving dinner. I bought it to cook in the first place, but it got lost in the pumpkin-and-maple-leaf scenery.
So I baked Mr. Pumpkin during school today, pureed it with an immersion blender, and ended up with two cups of cooked pumpkin--exactly what was needed to make the pumpkin bars. And now we have pumpkin bars on the counter, and some in the freezer (the recipe makes a big panful).
The author suggests an orange-cream cheese frosting, but that's fancier than we wanted. I just sprinkled the batter with a bit of extra cinnamon sugar before baking. Or you can leave it plain.
Peter's Pumpkin Bars, from The Perfect Basket by Diane Phillips
4 large eggs
1 2/3 cups sugar (I cut it back a bit)
1 cup oil
2 cups cooked pumpkin
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice mix (homemade version is given in the book; I used 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves)
1 tsp. baking soda
Preheat the oven to 350 degrees F and grease a 15 x 10-inch jelly-roll pan. In the large bowl of an electric mixer (or just a regular large bowl), beat together eggs, sugar, and oil. Gradually add the pumpkin, beating until smooth. Add the flour, baking powder, spices, and baking soda, and stir until the mixture is smooth. Pour the batter into the prepared pan, and bake for 25 to 30 minutes. Cut in squares. (Sprinkle before baking as described above, or cool and frost.)
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