Take Along Pumpkin Pie Bars

Moist pumpkin bars are topped with a creamy dressing made with whipping cream, powdered sugar and sour cream.

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Ingredients:

• 1 cup all purpose flour, plus 1/2 cup
• for rolling
• 1/2 cup shortening or lard
• 1/2 teaspoon salt
• 3-4 tablespoons ice water
• 1 14 oz can pumpkin
• 2 eggs
• 1 14 oz can evaporated milk
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 tablespoon pumpkin pie spice
• 1/2 pint whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon sour cream

Method

Im medium mixer bowl, combine flour, shortening and salt with pastry blender until size of small peas. Sprinkle with ice water just until dough forms a soft ball. Divide dough in half. Turn out on a floured surface and roll to about 1/8 inch thick. Place in 8 x 12 biscuit pan. Use a sharp knife to remove excess from pan, so only the bottom is covered. Repeat with other half. Chill dough in refrigerator while preparing filling. Combine pumpkin, eggs, evaporated milk, sugar and seasonings in mixer bowl and mix until well blended, 4-5 minutes. Divide between pans and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until knife inserted near center comes out clean. Let cool at room temperature then cover with plastic wrap and chill. Combine whipping cream, powdered sugar, vanilla, and sour cream; whip with mixer until stiff peaks form. Spread or pipe over prepared and chilled bars. Make either a checkerboard pattern, using topped and untopped squares, or leave 1 pan plain for those who don't like whipped cream.

Notes: The sour cream stabilizes the whipped cream so it will hold it's shape for a time at room temperature.

Number of servings: 32

Submitted By: m.f.hyatt
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