These pumpkin bars are light in texture, wonderfully moist and delicious. A thick layer of delightfully spiced pumpkin filling in between a buttery crust and chopped pea-nutty topping. Drizzle some caramel over and enjoy them with a pot of freshly brewed tea. A perfect autumn treat!
| Peanut Shortbread | Pumpkin Filling |
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- 80 g Roasted peanuts, ground
- 110 All purpose flour
- Pinch of salt
- 100 g Unsalted butter, room temperature
- 80 g Golden caster sugar
- 1/2 tsp Vanilla extract
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- 2 Eggs
- 450 g Pumpkin puree
- 100 g Golden caster sugar
- 1/2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Salt
- 250 ml Sour cream
- 80 ml Milk
- 50 g Roasted peanuts, chopped
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- Preheat oven to 175C/350F and place the rack in the center of the oven. Line the bottom and sides of a 24x36 cm baking pan with aluminum foil that has been buttered and floured. Blend the ground peanuts, flour and salt together in a bowl.
- Cream the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.
- Whisk the eggs, pumpkin puree, vanilla extract, spices, and salt in a large bowl until combined. Gradually stir in the sour cream and milk. Pour the filling over the pre baked crust and sprinkle the chopped peanuts all over the top.
- Bake in the hot oven for about 35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Cut into squares or bars.
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