| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Pumpkin, Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
All purpose flour |
| 1/4 |
c |
Quick oats |
| 1/4 |
c |
Brown sugar; firmly packed |
| 2 |
tb |
Chopped walnuts |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Unsalted butter; melted |
| 1/2 |
c |
Solid pack pumpkin |
| 1/4 |
c |
Plus 2 tbs. skim milk |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
sm |
Egg; slightly beaten |
| 3 |
tb |
Sugar |
| 1/4 |
ts |
Allspice |
| 1/8 |
ts |
Salt |
| 1/4 |
lb |
Light cream cheese; softened |
| 2 |
tb |
Orange marmalade |
INSTRUCTIONS
Preheat oven to 350°F. Combine first 4 ingredients and half the cinnamon in
a food processor or mixing bowl. Add melted butter and process until
mixture becomes crumbly. Press mixture evenly in bottom of a 9 inch baking
dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
Reduce temperature to 325°F. Combine pumpkin, milk, half the vanilla, egg,
sugar, allspice, salt and remaining cinnamon in a food processor or mixing
bowl and mix thoroughly. Pour over crust and bake 25 minutes or until a
toothpick comes out clean when inserted into center. Cool on a rack. Using
an electric mixer, beat cream cheese, remaining vanilla and orange
marmalade until fluffy. Spread evenly over cooled pumpkin bars. This recipe
serves 8.
Per serving: calories 211, fat 11.0g, 46% calories from fat, cholesterol
44mg, prote
Posted to recipelu-digest Volume 01 Number 292 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
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