Cranberry Bog Pumpking Bars Recipe

Name: Cranberry Bog Pumpking Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST: 1 1/2 sticks of unsalted butter; 1 1/2 cup of all-purpose flour; 1/2 of whole wheat flour; 1/2 cup of packed dark brown surgar; 1/3 cup of black walnuts; 1/2 teaspoons of salt; FILLING: 1 1/4 cups of plain canned pumpkin; 1/2 cup of sour cream; 1/2 teaspoon of ground cinnamon; 1/4 teaspoon of freshley grated nutmeg; 1/8 teaspoon of ground ginger; Pinch of cayenne pepper (approximately 1/16 teaspoon); 1/3 cup of sugar; 1 tablespoon of powdered unflavoured gelatine; 1 cup of water; 1 vanilla bean; 1 (16oz) can of whole cranberry sauce

Servings: persons

CRUST: 1 1/2 sticks of unsalted butter
1 1/2 cup of all-purpose flour
1/2 of whole wheat flour
1/2 cup of packed dark brown surgar
1/3 cup of black walnuts
1/2 teaspoons of salt
FILLING: 1 1/4 cups of plain canned pumpkin
1/2 cup of sour cream
1/2 teaspoon of ground cinnamon
1/4 teaspoon of freshley grated nutmeg
1/8 teaspoon of ground ginger
Pinch of cayenne pepper (approximately 1/16 teaspoon)
1/3 cup of sugar
1 tablespoon of powdered unflavoured gelatine
1 cup of water
1 vanilla bean
1 (16oz) can of whole cranberry sauce

1
1. Preheat oven to 350 degrees
2
Cut butter in pieces. In a food process, process all ingredients for the crust until mixture begins to form small lumps. Empty mixture into a 13 by 9 by 2-inch baking pan then with a metal spoon press dough evenly into bottom. Bake in middle of oven until golden, about 20 minutes. Cool completely before filling.
3
2. Mix together pumpkin,sour cream and spices in a medium bowl until evenly a light pumpkin color. In a seperate bowl, combine sugar and gelantine. Place water in a small saucepan. Split open vanilla bean and scrape with a knife then, add bean and all to water. Bring to a boil stirring constently . Empty into sugar-gelantine bowl and stir until gelantine is disolved. After five minutes, remove vanilla pod and add to pumpkin bowl. Stir until well combined and no white lumps remain. You may use a hand mixer on low speed. Place in refrigerator for fifteen minutes.
4
3. Pour chilled filling over cooled bottom crust and evenly spread. Float (like in a bog!) teaspoonful amounts of whole cranberry sauce over top of filling in a random pattern.
5
Place in refrigerator for at least 3 hours. Preferably over night.
6
4. Before cutting, run a knife around inside edge of pan to loosen filling. Make 12 bars or 24 squares.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CRUST: 1 1/2 sticks of unsalted butter, 1 1/2 cup of all-purpose flour, 1/2 of whole wheat flour, 1/2 cup of packed dark brown surgar, and more.

Yes, Cranberry Bog Pumpking Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Bog Pumpking Bars

How did you like this recipe?

Frequently Asked Questions