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Muriel’s Pumpkin Pie Bars

This recipe was passed onto our family by my husband’s mother, Muriel Barr.  My husband Tim Barr and I own Art’s Tavern in Glen Arbor. We have made these treats to share during our Customer Appreciation Day. While Muriel was still alive, she always, always, always made these for the Holiday Season. This version of the recipe was given to us by my husband’s brother, Sam Barr. It is the family size version. Muriel was a very special woman and we would love to honor her memory by sharing this recipe. - Bonnie Nescot, owner of Art's Tavern

Muriel Barr’s holiday pumpkin pie bars as preserved by her son Sam Barr.

Ingredients

Ingredients
<em><strong>Crust</strong></em> <ul> <li>1 cup flour</li> <li>½ cup quick oats</li> <li>½ cup brown sugar</li> <li>½ cup butter</li> </ul> <em><strong>Filling</strong></em> <ul> <li>16 ounces canned pumpkin (NOT pumpkin pie filling)</li> <li>13 ½ ounces evaporated milk</li> <li>2 eggs, slightly beaten</li> <li>½ teaspoon cloves</li> <li>¾ cup sugar</li> <li>½ teaspoon salt</li> <li>½ teaspoon ginger</li> <li>1 teaspoon cinnamon</li> </ul> <em><strong>Topping</strong></em> <ul> <li>½ cup brown sugar</li> <li>½ cup chopped pecans or walnuts</li> <li>2 tablespoons butter</li> </ul>  

Directions

Directions
<strong><em>Crust</em></strong> Blend ingredients until crumbly. Press into greased 9 x 13 pan. Bake at 350° for 20 minutes. <em><strong>Filling</strong></em> Blend ingredients and pour into baked crust. Bake at 350° for 20 minutes. <em><strong>Topping</strong> </em> Combine ingredients. Sprinkle over hot filling and bake 20 minutes or until filling is set. Cool in pan and cut into 2 inch squares.  

Photo(s) by Pam-I-Am