Pumpkin Pie Bars

Recipe Ingredients

		For Cookie Crust
1/2 cup	118ml	Walnut pieces
1 cup	62g / 2.2oz	Sifted all-purpose flour - sift then measure
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
1/3 cup	65g / 2.3oz	Butter
1		Salt (if using unsalted butter)
		For Filling
1		Cream cheese - (3 oz) - softened,
		Cut in chunks
1		Egg
1		Pumpkin - (15 oz) - for 2 cups
1		Sweetened condensed milk - (14 oz)
		(not evaporated milk)
1 teaspoon	5ml	Pumpkin-pie spice
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Water
		Whipped cream - optional

Recipe Instructions

To prepare crust: Preheat oven to 350 degrees. Combine walnut pieces, flour, brown sugar, butter and salt in a food processor fitted with steel blade. Process until the mixture resembles coarse meal and the nuts are chopped medium-fine. (Without a processor, chop the nuts and cut ingredients together with a pastry blender.) Press the cookie mixture firmly over the bottom of an 11- by 7-inch baking dish. Bake for about 20 minutes, or until lightly browned.

Meanwhile, without washing food processor bowl, prepare filling: Combine cream cheese, egg, pumpkin, sweetened condensed milk, spice and salt. Process to combine. Add water; process.

Pour filling over baked crust and return to oven. Bake about 50 minutes, until filling is barely set in the center. Let cool before cutting. Store in the refrigerator; may be made a day ahead. Serve with whipped cream.

Yield: 8 servings.

Source:
St. Louis Post-Dispatch - 11-16-1998 - The recipe appears in Maida Heatter's Pies & Tarts (Cader) - By Joyce Rosencrans

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