Pumpkin Currant Bars
Looking for an easier alternative to pumpkin pie for your Thanksgiving dessert? These luscious pumpkin bars taste a lot like pumpkin pie, but you don't have to roll out the crust. You can serve them plain or with a dab of whipped cream.
Ingredients
- Crust:
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- Topping:
- 1/2 cup currants or dark raisins
- 3 tablespoons dark rum, or hot water
- 1 can (16 ounces) solid pack pumpkin
- 3 eggs
- 1/2 teaspoon ground cinnamon, or to taste
- 1/8 teaspoon ground nutmeg, or to taste
- 1/8 teaspoon ground allspice
- 1/2 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/3 cup firmly packed dark brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
Steps
Preheat oven to 350 degrees F.
Make the crust: Soften butter on medium speed. Add sugar and beat until smooth. Add flour and beat until ingredients are mixed. Press dough evenly over bottom of 9-by-13-inch pan. Bake crust for 20 to 25 minutes, until it begins to brown.
While crust bakes, making filling: Put currants or raisins in a small bowl. Stir in rum. Set aside.
Spoon the pumpkin into a mixing bowl. By hand or with a mixer, beatin the remaining ingredients, including drained currants, until smooth.
Remove baked crust from oven. Spoon topping evenly over hot crust. Return pan to the oven. Continue baking for 25 minutes, or until a knife inserted in center of bars comes out clean. Cool. Cut into bars.
Additional tips
Store: In single layers on plates, in the refrigerator. Wrap loosely with foil.
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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