Pumpkin Coconut Bars

The coconut milk and coconut graham cracker crust gives these bars a flavorful twist to the traditional pumpkin pie.  For a deeper, softer pie-like bar use a 9 x 13 cake pan.  For a thinner, firmer custard-like bar, use a quarter sheet pan.

Ingredients

Crust:

¾ cup sweetened flaked coconut
1/3 cup unsalted butter, melted
2 cups graham cracker crumbs

1. Preheat oven to 350 degrees.
2. Combine crumbs, butter, and coconut and stir until moistened. Press mixture evenly across pan.
3. Bake until crisp, about 7 minutes. Allow to cool before filling.

Filling:

1 large can (29 oz) unseasoned pumpkin puree
1 cup brown sugar, packed
2 ½ tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cloves
 4 Eggs
1 can (15 oz) coconut milk
½ c coconut

Directions

1. Beat pumpkin, sugar, cinnamon, ginger and cloves on low speed in mixer until blended or blend in food processor.  Beat in eggs until combined then add coconut milk.
2. Pour filling into crust evenly. Bake at 350 degrees.  Sprinkle with coconut halfway through baking. 
3. Bake bars until the filling is just set (the center may still appear soft, but will become more solid as it cools), 35-50 minutes.  Sheet pan will bake in less time than a cake pan.
4. Chill overnight before cutting.  Serve at room temperature.

Nutritional Analysis Per Serving

Calories:  262
Protein: 3 gm
Fat: 13 gm
Carb: 33 gm