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Categories:
butter cream cheese sugar eggs vanilla flour pumpkin puree eggs sugar light brown sugar cinnamon salt nutmeg cloves ginger white pepper milk heavy cream
Viewed: 19 - Published at: a year agoIngredients
- 6 tablespoons butter
- 9 ounces cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 tablespoons flour
- 15 ounces canned pumpkin puree
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon white pepper
- 1/3 cup milk
- 1/3 cup heavy cream
Method
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer fitted with a whip attachment, cream the butter.
- Then add the cream cheese and continue mixing.
- Add the sugar and beat until fluffy.
- Beat in the eggs, vanilla, and flour.
- Set aside.
- To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended.
- Add the sugars and mix.
- Add the remaining ingredients and mix until blended.
- Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan.
- The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled.
- Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes.
- It should be 3/4 to 1-inch thick.
- Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes.
- Cool completely in the pan to room temperature, then refrigerate.
- Cut into bars.
- Serve cold.
- Notes about the recipe: It's like having pumpkin pie with whipped cream only the "cream" is on the bottom
