Last week was Pi day, so for my math teacher daughter I made a pumpkin pie. With the leftover pumpkin, I tried this recipe that I clipped this recipe from The Trenton Times last fall. It was very good but the baking times, or perhaps my oven, were a bit short.
Preheat oven to 400F
Cream:
1/2 cup butter
1/3 cup granulated sugar
1/4 tsp vanilla
Stir in:
1 cup four
Press dough into bottom of 13×9-inch greased baking pan. Bake 5 (10) minutes.
Remove from oven. Reduce temperate to 350F
In a small bowl, stir to combine:
1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
In a medium bowl (or mixer bowl from crust), combine:
2 eggs, lightly beaten
1 cup firmly packed brown sugar
1 cup pumpkin puree
1/2 tsp vanilla
Stir in flour mixture and
1/2 cup chopped pecans
Spread over partially baked crust.
Combine:
1 cup flour
1/3 cup granulated sugar
Cut in, until coarse crumbs:
1/4 cup butter
Sprinkle over pumpkin layer
Bake 30 minutes. (I needed to bake these closer to 45 minutes)
Cool. Cut into bars. Yields 2 dozen 1 1/2-inch squares
