It's finally October! Autumn is my favorite time of year, both sartorially and culinary. The month of cosy jumpers without the need for a coat, cute ankle boots with thick black tights and wide brimmed hats. I love it
More than that, it is finally season appropriate to start putting pumpkin in everything. From drinks to cakes to a hearty risotto, there's barely a meal goes by in my home that doesn't feature those sweet orange gourds. I can't be the only one, right?!
Pumpkin pie bars are the perfect way to ease you into the season. Soft and delightfully spiced with a nip of dark rum, these cosy bars will have you dreaming of orange leaves and crisp afternoon air.
Pumpkin Pie Bars
(From Primrose Bakery Christmas)
Ingredients:
Base
140g light brown sugar
100g rolled oats
120g plain flour
150g unsalted butter, cold
Topping
1 can of pumpkin puree (I used Libby's)
2 large, free range eggs
110g caster sugar
30g self raising flour
1tsp ground nutmeg
1/2tsp ground cinnamon
1/4tsp ground cloves
1/2tsp ground ginger
1/2tsp salt
50ml dark rum
1tsp vanilla extract
flaked almonds
Method:
Preheat the oven to 160C and grab a 33x23cm disposable foil tray (try these)
To make the base place the sugar, oats and flour in a large bowl and stir together. Add the butter in and rub together with your fingertips till the mixture resembles breadcrumbs. Press this mixture into your tray and bake for around 18 minutes, until golden brown. Set aside to cool while you make the topping.
To make the topping put all of the ingredients, except the almonds, into a large bowl and beat until combined and smooth.
Pour the pumpkin mixture on top of the cooked and cooled base, spreading it out into an even layer and sprinkle with a handful of flaked almonds. Bake for 20 - 25 minutes, until firm to the touch. Leave to cool completely before cutting into bars and serving.
I'm submitting this recipe to Lavender & Lovage and The Hedgecombers October Tea Time Treats.
I'm submitting this recipe to Lavender & Lovage and The Hedgecombers October Tea Time Treats.
