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Pumpkin Pie Bars by EAGLE BRAND®

Reviewed: Nov. 17, 2010
what a great recipe! awesome alternative to pumpkin pie for anyone who needs a travel or gift dessert. i read that some bakers thought the crust was too sweet so i tried something different: instead of 1/2 C sugar and 1/2 C brown sugar, i finely crushed 1 C store-brand ginger snaps. i broke them up and ran them through the food processor until i had a full cup of fine crumbs. the mixture wasn't quite sweet enough so i went back and added about a quarter cup (it could stand a half cup) of brown sugar. still put the cinnamon in too. the ginger snaps make the crust delicious and really spicy - brings out the great flavor of the pumpkin! also, don't be alarmed if the pumpkin mixture is like soup before you bake it .. it firms up! i was worried too! :)
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