Recipe: Pumpkin Bars with Shortbread Crust

PUMPKIN BARS WITH SHORTBREAD CRUST

SHORTBREAD CRUST:
1 1/2 cups pastry flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) cold butter, cubed
PUMPKIN FILLING:
3 eggs
1/2 cup brown sugar, packed
1/2 cup light corn syrup
1/2 cup whipping cream
1 1/2 cups pumpkin puree
1/2 teaspoon cinnamon (optional)
1 tablespoon dark rum (optional)

Preheat the oven to 325 degrees F.

TO PREPARE THE SHORTBREAD CRUST:
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. 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.

TO PREPARE THE FILLING:
Lightly whisk the eggs in a mixing bowl. Fold in the brown sugar, then the corn syrup, cream, pumpkin, cinnamon and rum; set aside.

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.

Makes 24 bars
Source: Cindy Dorn; Los Angeles Times 2002