Sunday, October 21, 2007

Pumpkin Eater

Inspired by the quickly changing fall weather & Culinary Concoctions by Peabody, I attempted to make gingerbread pumpkin bars. A few ingredient changes made my results look nothing like her bars & probably tasting completely different from the original recipe. Having said that, my results tasted like pumpkin cheesecake pie, sandwiched between two crusts. My boyfriend wasn't a big fan, but after some chilling time in the fridge, I thought they tasted like eating pumpkin pie. It wasn't a chewy cookie he bit into, but still, a mouth full of fall aroma in every bite? Who can complain? Side note: So, expectations were shattered, at least I'm trying out more brown rice flour baking. Come on, pretend to enjoy it even if you didn't want pie! Just kidding, honesty isn't bad, but I am externally motivated. *Hint, hint.*
Gingerbread Pumpkin Pie Bars
For the bars:
1 cup brown rice flour
1/8 cup tapioca flour
1/4 tsp xanthum gum
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp fresh grated nutmeg
1/16 tsp ground cloves

8 tblspns unsalted butter, softened (1 stick)
1/2 cup brown sugar
1/8 cup molasses

3 tblspns rolled quick oats

For the filling:

3 ounces cream cheese, softened
7 ounces pumpkin puree
1/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp fresh grated nutmeg
1/16 tsp allspice
1 Ener-g egg replacer
(1 1/2 tsp, no water) (or cornstarch)
  • Preheat oven to 350 & oil 8X8 (or 9X9) glass pan, set aside.
  • To make the bars: In a medium bowl, whisk together flour, gum, baking soda, salt, cinnamon, ginger, nutmeg & cloves.
  • In a large mixing bowl, beat together butter, sugar & molasses until creamy.
  • Add dry ingredients & mix just until combined. Reserve 3/8 cup of this mixture & place in a small bowl. Add the oats to the reserved mixture & mix until combined - set aside.
  • Scoop the remaining mixture into prepared pan to create bottom layer.
  • To make the filling: In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg, allspice & "egg" - mix until combined.
  • Scoop the mixture over the uncooked base & spread evenly.
  • Crumble reserved oat mixture over filling.
  • Bake until the topping is a golden brown, about 25-30 minutes.
  • Remove from oven & place on a wire rack to cool completely. Refrigerate for at least 1 hour before cutting & serving.
**Eat within 2 days, will become soggy with long storage.

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