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Recipe: Praline Pumpkin Pie and Pumpkin Spice Bars for Sandi

Desserts - Assorted
Praline Pumpkin Pie

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)

FILLING:
3 eggs, lightly beaten
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (16 ounces) pumpkin
1 1/2 cups half-and-half cream

Additional chopped pecans, optional Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork.
Bake at 450'F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top. Bake at 350'F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.

Pumpkin Spice Bars

2 cups graham cracker or gingersnap crumbs
7 tablespoons butter, melted
1 2/3 cups plus 1/4 cup sugar, divided
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) pumpkin puree
1 cup vegetable oil
1 can (15 ounces) cream cheese frosting
Halloween-shaped sprinkles

Preheat oven to 3500F. Line a 15 x 11-inch pan with foil: set aside. In a small bowl, mix graham cracker crumbs, butter and 1/4 cup sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a
flat bottom, smooth mixture to form an even crust. Bake crust until fragrant about 6 minutes: let cool completely. In a medium bowl, combine flour, cinnamon, baking powder. baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture. Using a rubber spatula spread the pumpkin mixture evenly over the cooled crust in pan. Bake until filling pulls away from the pan, 25-30 minutes: let cool completely in pan. Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween-shaped sprinkles. Cut into 24 bars and serve.
MsgID: 214364
Shared by: Gladys/PR
In reply to: ISO: Praline Pumpkin Bars
Board: Holiday Cooking and Baking at Recipelink.com
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Reviews and Replies:
1
  Sandi in San Antonio, TX
2
  Gladys/PR
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