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Pumpkin Pie Bars by EAGLE BRAND®

Reviewed: Mar. 17, 2013
I loved this recipe. It was easy to make and tasted almost better than pumpkin pie (and I made lot's of pumpkin pies this last fall for our village fall fair contest!) I increased the pumpkin pie spice flavoring by adding 1/2 tsp nutmeg, 1/4 tsp cloves and this worked really well. I also greased the bottom of the pan and used a glass bakeware dish as suggested by other members and this worked great. Note of caution: It will appear that the batter isn't really firming up but the bottom cruse is getting nice and golden. This is similar to when cooking a pumpkin pie. If you think the crust is done then take it out. The batter will continue to cook and will in fact firm up and turn out perfectly and not over done. Also, the recipe suggests to serve warm but I actually found them to be much better once they had a chance to cool completely and the flavors had a chance to settle. Enjoy!
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