Thanksgiving is here, and that means the official start of the Christmas Season. I know many people, including the stores, have put their decorations already. The stores seem to put them out earlier and earlier every year. What is up with that? What happened to putting out decorations the day after Thanksgiving? Wasn’t that the tradition? Well, to each his own I guess. I’ll stick to tradition.
And speaking of tradition, Pumpkin Pie is a Thanksgiving tradition in its own right. Here’s a take on the plain ol’ Pumpkin Pie. Don’t shy away from the butterscotch chips! They’re great addition!
Pumpkin Pie Bars (adapted from Kraft)
- 1-1/3 cups Flour
- 3/4 cup Granulated Sugar, divided
- 1/2 cup Brown Sugar, packed
- 3/4 cup Butter or Margarine, cold and cut into small pieces
- 1 cup Quick Oats, uncooked
- 8 ounces Cream Cheese, softened
- 3 Eggs
- 15 ounces Pumpkin Puree
- 1 tablespoon Pumpkin Pie Spice
- Butterscotch Chips
Heat oven to 350°F. Line a 13×9-inch pan with foil, extending the foil over the edges of the pan. Grease the foil. In a medium bowl, mix the flour, 1/4 cup of the granulated sugar and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in the oats. Press mixture into bottom of prepared pan and bake for 15 min.
Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust. Sprinkle with butterscotch chips.
Bake for 25 min. Cool completely on wire rack. Store in refrigerator.