These are a simple, easy pumpkin pie baked flat in a 9 x 13 pan, and cut into manageable bars. Makes 20, enough for a family of four for the whole week. Keep in the fridge. A great alternative to brownies!
I borrowed the Push In Pie Crust ingredients from Mary Ostyn.1 1/2 cups flour 2 Tablespoons sugar 1 teaspoon salt 1/2 cup veg oil 2 Tablespoons milk (CT’s note: use 2% for best texture and flavor)
Mix the dry ingredients in a 9 x 13 pan with a fork until well blended. Pour oil and milk over dry ingredients and mix thoroughly. Press the dough to cover the bottom of the pan, but not the sides. Bake at 425 for 8 minutes while you make the filling:
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
2 large eggs
1 (15 ounce) can canned pumpkin
1 (12 fluid ounce) can evaporated milk
Mix dry ingredients in a small bowl until thoroughly mixed. In a large bowl, beat eggs with a wisk. Then add pumpkin and dry ingredients and mix thoroughly. Add milk by thirds, wisking thoroughly each time. When pie crust is cooked, let cool 2 minutes, then pour filling evenly over the top. Return to the 425 oven, and turn the oven down to 350. Cook 35-40 minutes. Let cool 2 hours before cutting into bars. Keep refrigerated.