Pumpkin Pie Bars
1 can refrigerated crescent dough sheet
1 can (15 oz) pumpkin (not pumpkin pie mix)
1c. whipping cream
1/4 c. corn syrup
1 T. pumpkin pie spice
1/2 tsp. salt
Heat oven to 350 degrees F. Line 11x17 -inch pan with parchment paper, leaving about 1-2" paper hanging over sides of pan. Unroll crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
In large bowl,beat eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice and salt with whisk until smooth and blended. Pour mixture into pan over dough.
Bake on middle oven rack 45-50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1-1/2 hr. Using hanging paper, lift from pan. Cut into 4 rows 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.
From our November - December 2016 issue
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