Christmas is Coming!
Spiced Pumpkin Nanaimo Bars are the perfect farewell to the pumpkin season!
Don’t get it wrong, though. I do have a few unpublished recipes which I’m keeping until January. Also, I might make a few pumpkin things after the holiday season.
But December is fully reserved for Christmas treats. I believe it’s okay to post some pumpkin stuff in January – February, but sharing the Christmas food in spring would be a little odd #christmasallyearround
So let’s get this party started while waiting for Santa. You can be quite sure that my next and the following posts will be pretty much all about Christmas #dontyoueventhinkaboutthediet
Spiced Pumpkin Nanaimo Bars
But now let’s enjoy these scrumptious and creamy Spiced Pumpkin Nanaimo Bars. If you don’t live in Canada, you might haven’t heard of this amazing dessert!
Yup, it’s a Canadian invention (Although there might be the similar desserts all over the world) So, I may humbly say you’re the lucky folks since you know me, this blog, and now this lovely dessert.
I posted the classic version in January, and this time I wanted something seasonal. I mean, what kind of seasonal bars would you think of at first place in October? Spiced Pumpkin Nanaimo Bars to be!
It’s creamy, easy to make, delicious, and with the distinctive pumpkin flavor. The only one thing about all Nanaimo bars is that it’s a highly sweet dessert. Like really. But with a cup of strong (unsweetened!) coffee in the morning, it’s divine!
And yes, #spoileralert I might be making another, Christmas version, in December. If I make it (And importantly, the idea won’t suck), I’ll definitely share with you.
In the meantime, you can make these Spiced Pumpkin Nanaimo Bars because…why not?
Have you ever heard or tried a Nanaimo Bar?
- 1 1/4 cups graham crackers crumbs
- 1/2 cup sweetened shredded coconut
- 1/2 cup finely chopped walnuts
- 2 tablespoons golden sugar
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spies
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 3 cups powdered sugar (probably a little more)
- 2/3 cup custard powder
- 1/2 cup pumpkin pure
- 1 teaspoon vanilla extract
- 1,5 tablespoons pumpkin pie spices (or as desired)
- 1/2 teaspoon cardamom
- 1/3 cup soften butter
- 150 gr. dark chocolate (about 70% cocoa), chopped
- 1 tablespoon butter
- In a bowl, stir together the graham crumbs, coconut, walnuts, spices, and sugar. Stir in the butter, pumpkin puree, and egg. Mix until combined. Press into parchment lined 9 inch square pan. Bake in the preheated to 180 degrees C (350 degrees F) oven for about 12 minutes, until firm. Remove from oven. Let cool.
- In a separate bowl, beat the butter, pumpkin puree, custard powder, spices, and vanilla. Gradually add the icing sugar and milk, beating. Probably, you will need to add more than 3 cups of powdered sugar to reach the right consistency. The mixture should be thick but spreadable (Keep in mind that once refrigerated, the second layer would be firmer).
- Spread over the base. Refrigerate until firm, at least 1 hour or longer.
- In a bowl over saucepan of hot water melt the chocolate with the butter until smooth. Spread over the second layer. Let cool at room temperature then refrigerate for at least 30 minutes or until completely firm. With a knife (it's handy to rinse the knife with hot water), score into bars and then refrigerate about 30 minutes.
- Keep refrigerated.