I've been trying to bake recipes with smaller yields lately, since there are only two of us at my house to finish them off at their peak. Since most recipes I find are for a 9x13 pan, I often have to convert. I decided to make pumpkin pie bars, and I started off with a couple 9x13 recipes, but then I ended up sort of inventing my own version for an 8x8 pan. They turned out delicious! This officially marks the first time I feel I can take credit for "inventing" my own recipe. If all the results end up like this, I'm going to have to do it more often!
Pumpkin Pie Bars
3/4 c whole wheat pastry flour
1/4 c sugar
1/4 tsp baking powder
6 tablespoons butter
1/2 c oats
4 oz cream cheese (I always use neufchatel)
1/3 c packed brown sugar
1 egg
1 c pumpkin puree (about half a can)
2 tsp pumpkin pie spice
1 tsp vanilla extract
Preheat the oven to 350 degrees. For the crust , mix together sugar, flour, and baking powder, then cut in the butter (I just used my hands). Add oats once the other ingredients are completely mixed. Press 2/3 of this mixture into the bottom of a greased 8x8-in baking pan. Bake for 10 minutes, or until the crust has puffed up and is slightly golden on top.
Meanwhile, whip together the cream cheese and brown sugar, then add the egg and beat until completely combined. Add final ingredients and blend until uniform throughout. Make sure there aren't any globs of cream cheese hanging out at the bottom of the batter. Add more pie spice or sugar if necessary.
You can pour the batter onto the crust as soon as it's ready and the crust is out of the oven. Then crumble the rest of the oat mixture on top of the pumpkin batter, spreading evenly over the whole pan. Bake again for about 20-25 minutes. I like mine a little firmer, so I baked them for 25. Allow bars to cool completely before cutting and serving. They go great with ice cream!
