Description
Delightful pumpkin bars layered with a spicy gingersnap crust, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix the gingersnap cookie crumbs with melted butter until combined, then press into the bottom of the baking pan.
- In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Pour the pumpkin mixture over the crust in the baking pan and bake for 25-30 minutes, or until filling is set.
- Allow to cool completely in the pan before cutting into squares.
Notes
Serve warm or chilled, topped with whipped cream or vanilla ice cream. For longer storage, wrap and freeze individual bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg