My husband and I just love pumpkin pie. He wanted to bake something the other day. Wait! What did you say? Yes, the man wanted to bake something. Shiver me timbers I was all happy and excited, cheering him on. He was going to put the mix in a casserole dish (I have definitely done that before). But for some reason, it is not the same. It comes out kind of funky textured. I suggested the 9 x 13 with a cookie crust. I crushed them in a food processor and added a stick of butter, swirled it in and prebaked it for 10 minutes. He did the rest.
I have to say we loved it, save for one thing. He cut the sugar WAY back in the recipe. I think he put like a 1/3 of a cup. It was okay but it really could have done with a little more sugar to bring out the flavor. I compensated with the whipped cream.
Pumpkin Pie Bars
Pie part of the recipe from Libby's - see there orginal pie recipe here. I use their recipe every year for Thanksgiving!
Speculoos cookies (12 ounces) crushed
1 stick (4 ounces) butter, melted
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
Combine sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate, large bowl beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk until combined.
Pour into prebaked crust in 9 x 13.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream before serving.And if you like, a little sprinkling of cinnamon sugar- especially if your husband put in WAY less sugar.