Pumpkin Blueberry Pie Bars

With Summer still hanging on but Fall creeping on in, why not transition with these scrumptious Pumpkin Blueberry Pie Bars.

Flakey buttery biscuit base is covered in jammy blueberries and topped with a spiced pumpkin brownie!! Amazing!!!

I’m going to say they are healthy since it uses blueberries and pumpkin. At least that’s what I tell myself when I start eating it straight from the baking dish with a shovel.

Tips for Pumpkin Blueberry Bars:

• You want the biscuit base well cooked, it should look slightly golden on the underside. Put it back in the oven for 5 minutes if it looks too blonde.

• Tin foil can be used to protect the top layer from burning.

• You can use fresh blueberries instead of frozen.

Pumpkin Blueberry Bars

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Yield: 9

Author: Paige

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Looking for a delicious twist on your next pumpkin bars? Then try my Pumpkin Blueberry Bars recipe!

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Ingredients

Pastry Layer

• 1 1/2 cups flour
• 1/4 cup caster sugar
• 1/4 teaspoon nutmeg
• 115 grams cold butter, cubed

Blueberry Jam Layer

• 2 1/2 cups frozen blueberries
• 2 tablespoons caster sugar
• 1 tablespoon corn starch
• 1 tablespoon lemon juice

Pumpkin Brownie Layer

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• Pinch of salt
• 3/4 cup melted butter
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 1 1/2 cups cooked pumpkin

Instructions

Chocolate Pumpkin Brownies

1. Preheat oven to 355 F fan bake. Using a 9 x 13 inch baking dish; grease, line with a baking paper and the baking paper. Melted butter works well.
2. In a medium size bowl, combine flour, sugar, and nutmeg. Rub the butter into the flour using your fingers until the texture is like sand with some almond size lumps.
3. Press into the bottom of the baking dish. Make sure it’s firmly in there.
4. In a blender place blueberries, sugar, cornstarch, and lemon juice. Blitz up till the texture is grainy. Pour on top of your biscuit base, and spread out using a spatula or the back of a spoon.
5. In a large bowl combine flour, baking powder, nutmeg, cinnamon, cloves, and salt.
6. In a separate medium size bowl stir butter, sugar, and vanilla essence. Into the butter mixture whisk in one egg at a time (a fork works fine). Add pumpkin and stir.
7. Pour the wet mixture into the dry mixture in two parts, stirring until just combined. Pour the pumpkin mixture on top of the blueberries and gently spread out using a spatula.
8. Place in the oven for 45 - 50 minutes or until the pumpkin layer is golden and cooked through. Make sure the biscuit base is slightly golden.
9. Store this in the fridge because of the pumpkin. Enjoy! x

Nutrition Facts

Calories

427

Fat

27 g

Sat. Fat

17 g

Carbs

59 g

Fiber

2 g

Net carbs

57 g

Sugar

5 g

Protein

6 g

Sodium

271 mg

Cholesterol

105 mg

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https://www.stripesandwillows.com/recipes/pumpkin-blueberry-pie-bars

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pumpkin blueberry bars, pumpkin brownie bar

bars, baking, dessert

American

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