Best Recipes: Pumpkin Pie Barsby Donna Monday

A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they’re portable. A yummy way to celebrate the arrival of the fall season. <BR><BR>1 ¾ cups all-purpose flour <BR>1/3 cup granulated sugar <BR>1/3 cup packed brown sugar <BR>1 cup cold butter, cut into small pieces <BR>1 15 oz. can pumpkin <BR>1 14 oz. can (1 ¼ cups) sweetened condensed milk <BR>2 eggs, slightly beaten <BR>2 tsp. ground cinnamon <BR>½ tsp. salt <BR>½ tsp. ground allspice <BR>1/3 cup chopped pecans <BR><BR><I>Directions</I> <BR><BR>Preheat oven to 350 degrees. <BR><BR>In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture. <BR><BR>Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish. <BR><BR>In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish. <BR><BR>Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture. <BR><BR>Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator.