PUMPKIN PIE BARS WITH BOURBON-CARAMEL WHIPPED CREAM

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Because I am lazy and want to spend my time doing something besides working in the kitchen on Thanksgiving (I know that surprises some of you), I devised this recipe for a make ahead and easy to prepare dessert. No pie crust to roll out and best made a day or two ahead. Even the bourbon caramel for the whipped cream can be made several days ahead. (Just don’t tell your family it’s in the refrigerator or there will be none left. I speak from experience.)

Crust:

  • 2 c. flour
  • 1 c. butter, room temperature
  • ½ c. powdered sugar

Mix flour, butter, and powdered sugar together and pat into a 10×15-inch pan. Bake in a pre-heated 350 degree oven for about 16 minutes or until light brown. Remove from oven. Meanwhile prepare filling.

Filling:

  • ¾ tsp. salt
  • ¾ c. sugar
  • 2 tsp. cinnamon
  • ¼ rounded tsp. ground ginger
  • ¼ rounded tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 2 eggs, room temperature
  • 12 oz. evaporated milk
  • 1 T. melted butter
  • 2 c. solid pack pumpkin

Whisk together all of the filling ingredients and pour into prepared crust. Return pan to oven and bake for 20-25 minutes or until the filling has just set. Filling is set when you can insert a table knife into the middle of the filling and it comes out clean. Remove from oven and allow to cool completely.

Bourbon Caramel Whipped Cream:

  • ¼ c. butter
  • ½ c. brown sugar
  • ¼ c. + 2 c. heavy whipping cream
  • 2 T. good bourbon
  • ground nutmeg, opt.

Whisk butter and brown sugar constantly over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the quarter cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate. Beat the remaining 2 cups of whipping cream to stiff peaks. Add the cold caramel sauce and whip just until well blended. (This can be made ahead of time.) To serve Pumpkin Bars, cut to desired size, place on dessert plate and dollop with whipped cream. For an extra special touch, lightly sprinkle with nutmeg.