Saturday, January 19, 2013

Pumpkin Streusel Bars

After the muffins were such a hit, I got pumpkin fever. I bought myself a couple Kuri squash at the Asian market a few days after the muffins disappeared, hacked them in half and roasted them a la Alton Brown until soft and mushy. Or I should say, roasted most of them until mushy. I love the rich, sweet and nutty flavour of the Kuri and saved 1/4 of one of them to make oven fries. I know Kuri squash are not even proper "pumpkins", but they are of the same genus (Cucurbita) and have a similar look and taste, and that's enough for me! 

Pumpkin Streusel BarsAfter they roasted and cooled, I pureed them smooth and cooked them down a little bit more on the stovetop to evaporate any excess water. Then, it was just a question of what to make first! My Pinterest board was swimming with ideas, all of which I wanted to make that instant, but finally I decided on a relatively simple streusel bar from Nan's Recipe Spot. Then it was just a case of making it my own, adding roasted pumpkin seeds and whole wheat flour to the crust for flavour and nutrition, cutting down the sugar and butter a touch and making a different recipe for the topping. The filling became eggless, with a touch of rich local honey and a dash of cornstarch for thickening. The whole thing baked into one striated, but complete package full of texture and flavour. Not too sweet, it was a great addition to the office coffee break room even though most Fall flavours have long since disappeared from the bakery shelves!

Shared with Foodie Friends Friday

Pumpkin Streusel Bars
Serves 12

Crust:
¼ cup old fashioned oats (not instant or quick cooking)
¼ cup pumpkin seeds
2/3 cups whole wheat flour
1/3 cup light brown sugar (firmly packed)
¼ tsp salt
¼ tsp baking soda
3 tbsp butter

Filling:
1 2/3 cups pureed pumpkin (not pie mix)
1/3 cup light brown sugar
1 tbsp honey
1 ½ tsp pumpkin spice
1/3 cup milk
2 tbsp cornstarch

Topping:
1/3 cup old fashioned oats (not instant or quick cooking)
1/3 cup whole wheat flour
2 tbsp raw sugar
¼ tsp cinnamon
2 tbsp milk
  1.  Preheat the oven to 375F and line a 9” pan with parchment.
  2. Combine crust ingredients, mixing with a pastry blender or fork.
  3. Press into the pan.
  4. Bake for 10 minutes. Set aside.
  5. In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
  6. Whisk together the milk and cornstarch and mix into the pumpkin mixture.
  7. Spread filling over baked crust.
  8. Combine the topping mixture until crumbly and sprinkle over the filling.
  9. Return to the oven and bake another 25-30 minutes.
  10. Cool completely before cutting.

Amount Per Serving
Calories: 158.3
Total Fat: 3.7 g
Cholesterol: 8.3 mg
Sodium: 153.7 mg
Total Carbs: 33.8 g
Dietary Fiber: 1.5 g
Protein: 2.3 g

1 comment :

Laura Dembowski said...

Oooh those look and sound amazing! I love roasting my own pumpkin. It's such a good idea to Cook it down to evaporate the water as it can be very watery.