Pumpkin Raspberry Bars

Pumpkin Raspberry BarsLast Fall, my daughter-in-law asked me if I had a good pumpkin recipe for a ladies’ group dinner at her church.  She wanted something spectacular and out of the ordinary.  I love a challenge.  As Hercule Poirot would put it, I put the “little gray cells” to work.  I did some research and used a compilation of several recipes, adding my own touches.  Everyone was very pleased with the result!  This is definitely my favorite pumpkin recipe.  It is a pumpkin pie without the crust–more of a custard than a cake.  Nice enough for a ladies’ lunch or dinner dessert!

Pumpkin Raspberry Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9 bars
  • 2 cups pumpkin puree
  • 10 tablespoons butter, room temperature
  • 1¼ cups brown sugar
  • ½ teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 egg white
  • ⅔ cup all purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon sea salt
  • 6 oz. frozen raspberries
  • ¼ cup + 1 tablespoon sugar, separated
  • 4 oz. cream cheese
  • ¾ teaspoon vanilla
  1. Pre-heat oven to 350 degrees.
  2. Butter the sides and bottom of a 9×9-inch glass baking pan. Line the pan with parchment paper and set aside.
  3. In mixing bowl, mix the pumpkin, butter, brown sugar and vanilla until smooth and creamy. Add 3 whole eggs. Blend.
  4. In a small bowl, sift the flour, cinnamon, nutmeg, and salt. Add to pumpkin mixture, mixing until well incorporated.
  5. Break apart the raspberries and quickly fold in 1 tablespoon sugar.
  6. In a separate bowl, beat together 4 oz. cream cheese, 1 egg white, ¼ cup sugar and ¾ teaspoon vanilla.
  7. Pour half of the pumpkin mixture into prepared dish, smoothing to sides of pan.
  8. Add all of the cream cheese mixture and top with all of the raspberries, spreading them evenly.
  9. Spread remaining pumpkin mixture on top.
  10. Bake 55-60 minutes,or until a toothpick inserted into the center comes out relatively clean.
  11. Allow to cool and cut into bars. Dust with powdered sugar, if desired.
  12. Refrigerate any leftovers.
This recipe doubles nicely for a 9x13” pan.