October 27, 2012

Pumpkin Mincemeat Bars

On the Menu Today~
Pumpkin Mincemeat Bars

I love Mincemeat.
I always have.
I can remember when I was a child,
after Thanksgiving dinner,
I would wait patiently
for a slice of mincemeat pie.

I would sit at the "Grown Up" table
and eat a slice of mincemeat pie,
while my cousins would sit at the
"kiddie" table eating pumpkin pie.

This recipe is one of my favorites,
I found the recipe on the back of a jar of
Nonesuch Mincemeat over 10 years ago and
have been making this dessert ever since.

The recipe combines the classic flavors of
pumpkin and mincemeat together.
A layer of mincemeat is topped with a
layer of  'pumpkin pie'

Pumpkin Mincemeat Bars

  • 1 3/4 cups flour
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 cup (2 sticks) cold butter
  • 1 cup chopped walnuts
  • 1 jar (27 oz) None-Such Ready-to-Use Mincemeat
  • 1 can (15 oz) 2 cups pumpkin, not pumpkin pie filling
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
Cooking Directions
  1. Preheat oven to 425º
  2. Combine flour and sugars
  3. Cut in butter until crumbly
  4. Stir in nuts
  5. Reserving 1 1/2 cups crumb mixture
  6. Press remaining crumb mixture into bottom and half way up sides of 13 x 9 x 2 inch baking dish. Spoon mincemeat over crust
  7. Combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Mix well
  8. Pour over mincemeat layer, top with reserved crumb mixture
  9. Bake 15 minutes, Reduce oven to 350º Bake 40-45 minutes longer or until golden brown around edges. Cool. Cut into squares.
  10.  Serve warm or at room temperature 
  11. Store leftovers covered in refrigerator
*This is not a sponsored post.
We have not been compensated by any company mentioned above.

Mincemeat, Bars, HolidayChristmasDessert

Eagle BrandLibby's
photo from: Nonesuch Mincemeat

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