Pumpkin Bar Recipe from the Squam Lake Inn

Pumpkin Bar Recipe from the Squam Lake Inn, Holderness, NH

Crust:

• 1 ½ c. flour
• ¼ c. sugar
• ½ c. dark brown sugar
• 1 T. ground cinnamon
• ¼ t. salt
• 6 ounces butter, cut in ½ inch squares
• 1 c. pecans (5oz)
• 1T. water

Filling:

• 15 oz. can pumpkin filling
• 12 oz. can sweetened condensed milk (1 c.)
• 3 eggs
• 1 t. vanilla
• ¾ t. ground allspice
• ½ t. freshly ground whole nutmeg
• ¼ t. salt

Preheat oven to 350 degrees.
In a food processor combine flour, sugars, cinnamon and salt.
Pulse to blend and then add butter.
Pulse until crumbly and then add pecans till chopped.
Set aside 1 c. (7 ½ oz) for topping.
To the remaining mixture, add 1T. water and pulse till dough forms.
Press dough firmly into the bottom of an ungreased 9”x13” pan and bake for about 20 minutes till golden brown.
While baking, combine all of the filling ingredients and mix well.
Pour evenly over slightly cooled bottom layer and top with the topping that you set aside.
Bake till pumpkin is set (no longer jiggles in the middle) about 35 minutes.
Cool before cutting into squares.
Enjoy!