Pumpkin Pie Bars
A slight variation to a typical pumpkin pie, and just as delicious.
Ingredients
- For the Crust:
- 240 g (2 cups) whole wheat flour
- (1 teaspoon) kosher salt, optional
- 60 g (¼ cup) Greek yogurt 0% plain
- 114 g (½ cup) unsalted butter
- 80 g (¼ cup) brown sugar
- 75 g (¼ cup) granulated sugar
- (1 Tablespoon) milk
- For the Filling:
- 360 ml (1½ cups) evaporated milk
- (1 large) egg
- 425 g (2 cups) pumpkin purée
- 50 g (¼ cup) dark brown sugar
- 30 ml (2 Tablespoons) honey
- (1½ teaspoons) ground cinnamon
- (¼ teaspoon) ground cloves
- (¼ teaspoon) ground ginger
- (¼ teaspoon) ground cardamom
- (¼ teaspoon) salt, optional
Directions
- Heat the oven to 350°F (180°C). Grease a 13-inch x 9-inch (33 cm x 23 cm) baking pan.
- To make the crust, in a bowl, stir together the flour and salt, optional. Set aside.
- Place yogurt, butter, brown sugar, and granulated sugar into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the machine, and slowly increase to its highest speed.
- Blend for 30 seconds, using the tamper to press the ingredients into the blades.
- Add the mixture to the bowl with the dry ingredients, adding 1 tablespoon of milk if needed. Press into the pan (dough will be soft) and halfway up the sides. Prick the crust with a fork and chill for 1 hour. Bake for 30 to 35 minutes until golden. Transfer the pan to a wire rack and let the crust cool before filling.
- Heat the oven to 400°F (200°C). To make the filling, place milk, large eggs, pumpkin purée, brown sugar, honey, ground cinnamon, cloves, ginger, cardamom, and salt, optional into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the machine, and slowly increase to its highest speed.
- Blend for 30 seconds.
- Pour the filling into the crust and bake for 10 minutes.
- Lower the oven temperature to 350°F (180°C) and bake 25 minutes longer, until the filling is fully set.
- Transfer the pan to a rack and let it cool completely before cutting.
