Pumpkin Bars

Recipe Ingredients

		Shortbread Crust
1 1/2 cups	93g / 3.3oz	Pastry flour
1/2 cup	99g / 3.5oz	Powdered sugar
3/4 cup	148g / 5.2oz	Cold butter - (1 1/2 sticks) - cubed
		Pumpkin Filling
3		Eggs
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1/2 cup	164g / 5.8oz	Light corn syrup
1/2 cup	118ml	Whipping cream
1 1/2 cups	355ml	Pumpkin puree
1/2 teaspoon	2.5ml	Cinnamon - (optional)
1 tablespoon	15ml	Dark rum - (optional)

Recipe Instructions

For the Shortbread Crust: Heat the oven to 325 degrees. Combine the flour and sugar in a large mixing bowl. Using your fingers or a pastry blender, cut in the butter until it is the size of peas. Lightly knead the dough until it comes together in a ball. If the dough becomes too soft, place it in the freezer for 5 minutes.

Place the dough in a 13- by 9-inch baking pan. Lightly flour your hands and press the dough across the bottom and 1 inch up the sides of the pan. (Note: At the bakery, the bars have a crust at least one-half-inch thick. In our testing, we found that a thinner crust produced a more delicate bar and one that is not overpoweringly sweet, since the shortbread crust is so rich.) If the dough softens too much again, place the pan in the freezer for a couple of minutes. Bake the crust until lightly browned, 20 minutes. Remove to a rack; cool.

For the Pumpkin Filling: Lightly whisk the eggs in a mixing bowl. Fold in the brown sugar, then the corn syrup, cream, pumpkin, cinnamon and rum.

Pour the pumpkin filling into the crust. Bake until the filling is set but still slightly jiggly in the center, 25 minutes. Let cool on a rack, then cut into 24 bars.

This recipe yields 24 bars.

Each bar: 155 calories; 115 mg. sodium; 48 mg. cholesterol; 8 grams fat; 5 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 0.38 gram fiber.

Source:
The Los Angeles Times, 12-25-2002

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