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Pumpkin Mincemeat Bars Nonesuch
I love Mincemeat, always have. When I was a kid, I would sit and 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 brother and sisters would sit at the “kiddie” table and eat pumpkin pie. The adults would be talking, drinking coffee, and enjoying mincemeat pie. I would have eaten mincemeat pie regardless just so I could sit and listen to the adults discussing adult topics.
This is one of my favorite recipes using mincemeat. I found the recipe on the back of a jar of Nonesuch Mincemeat over 10 years ago. I’ve
have been making this dessert ever since. This recipe combines two classic holiday favorites; mincemeat and pumpkin. A layer of mincemeat is spread on top of a buttery shortbread crust, that had been baked for 10 minutes and allowed to cooled.
Pumpkin is then combined with sweetened condensed milk and spices. This mixture is spread over the mincemeat layer. Reserved crust crumbs are sprinkled on top of the pumpkin layer and baked. The end result is a pumpkin pie bar with an extra layer of “Oh, yeah!” Pumpkin Mincemeat Bars made with Nonesuch mincemeat are super delicious.
Try Something New
Here is Another Recipe:
Two holiday classics collide to make one delicious bar.
- 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 27 oz jar None-Such Ready-to-Use Mincemeat
- 1 15 oz can pumpkin, not pumpkin pie filling
- 1 14 oz can Eagle Brand Sweetened Condensed Milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
Preheat oven to 425º
Combine flour and sugars. Cut in butter until crumbly. Stir in nuts Reserving 1 1/2 cups crumb mixture. Press remaining crumb mixture into bottom and half way up sides of 13 x 9 x 2 inch lightly greased baking dish. Spoon mincemeat over crust.
Combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Mix well. Pour over mincemeat layer, top with reserved crumb mixture. Bake 15 minutes. Reduce oven to 350º Bake 40-45 minutes longer or until golden brown around edges. Cool. Cut into squares.
Serve warm or at room temperature. Store leftovers covered in refrigerator.