Pumpkin Pie Bars
1 can refrigerated crescent rolls
2 eggs
15 ounces can pumpkin puree
1 cup whipping cream
1/2 cup brown sugar, packed
1/4 cup corn syrup; honey or agave
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Serve with prepared whipped cream and a sprinkle of cinnamon and sugar.
Preheat oven to 350 degrees. Line a 11 x 7 pan with parchment paper making sure to leave a little hanging over the edges. (I didn't have a 11 x 7 so I did use a 9 x 13.)
Unroll crescent roll dough and press into the bottom and sides of the lined pan. Set aside.
In the bowl of a stand mixer, mix together the eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice, and salt until smooth. Pour mixture over dough.
Bake for 45 - 50 minutes or until knife inserted comes out clean and center is set. Let bars cool for a couple hours and then refrigerate to chill.
Using the parchment paper to lift the chilled bars from the pan. Slice into bars, top with whipped cream, sprinkle with a little cinnamon sugar and serve!
Source: Pillsbury
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Ridiculously Good Pumpkin Spice Cookies, 
Not only are these pumpkin cookies delicious, but this fabulous recipe will have you eating tons of pumpkins and squash long before the traditional Thanksgiving pumpkin pies. Oh yeah, they're also vegan (if you must have your eggs, add two liquid chickens eggs instead of the egg replacer).
Ridiculously Good Pumpkin Spice Cookies
Preheat oven to 325°FIngredients (all organic, yes?) (Freeze some of the batter for Thanksgiving day or the dough and make them fresh)
- 1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
- 1/2 cup coconut oil (or butter, or even olive oil)
- 3/4 cup unrefined sugar (or sub. maple syrup or honey etc. just taste the batter for desired sweetness)
- Egg replacer equivalent for 2 eggs
- 2 cups whole wheat flour (use coconut flour i.e)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts
Try substituting sweet potatoes or butternut squash (or any winter squash) for the pumpkin for a different taste, put them in muffin tins, or bake in a loaf pan.
They're incredibly tasty (ridiculously good, even), and you can eat all you want, because they're made from vegetables!
[Actually, you can't eat all you want, because of course you'll need to share some with the wife and kids, right? And anything you read on this blog is purely conjecture, so don't tell your doctor I said you could eat all you want.]
Originally published on NaturalPapa
