Saturday, October 23, 2010


After much experimenting, I have conquered high altitude baking, at least as far as this recipe is concerned! This is my favorite Fall treat, next to candy corn. Pair it with a cup of Pumpkin Spice coffee, a seasonal treat by Millstone, and it can't get much better!

Spicy Pumpkin Bars
(regular altitude recipe)
4 large eggs
1 3/4 cups sugar
1 cup Canola oil
2 cups (16 oz can) solid pack pumpkin
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 tsp Pumpkin Pie Spice
walnut pieces and/or cool whip, nutmeg

Preheat oven to 350. In mixer, beat eggs until frothy; beat in sugar and beat for 2 minutes. Beat in oil and pumpkin. Sift dry ingredients into a bowl and fold into egg mixture. Do not over mix. Pour into greased 9x13 pan. Bake for 35-40 minutes or until done through. Cool and cut into squares. You can top each square with a walnut piece or with cool whip and a dusting of nutmeg.

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