Pumpkin Peanut Bars

These pumpkin bars are light in texture, wonderfully moist and delicious. A thick layer of delightfully spiced pumpkin filling in between a buttery crust and chopped pea-nutty topping. Drizzle some caramel over and enjoy them with a pot of freshly brewed tea. A perfect autumn treat!

Peanut Shortbread	Pumpkin Filling
80 g Roasted peanuts, ground 110 All purpose flour Pinch of salt 100 g Unsalted butter, room temperature 80 g Golden caster sugar 1/2 tsp Vanilla extract	2 Eggs 450 g Pumpkin puree 100 g Golden caster sugar 1/2 tsp Vanilla extract 1 tsp Ground cinnamon 1/2 tsp Ground ginger 1/4 tsp Salt 250 ml Sour cream 80 ml Milk 50 g Roasted peanuts, chopped

1. Preheat oven to 175C/350F and place the rack in the center of the oven. Line the bottom and sides of a 24x36 cm baking pan with aluminum foil that has been buttered and floured. Blend the ground peanuts, flour and salt together in a bowl.
   
2. Cream the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.
   
3. Whisk the eggs, pumpkin puree, vanilla extract, spices, and salt in a large bowl until combined. Gradually stir in the sour cream and milk. Pour the filling over the pre baked crust and sprinkle the chopped peanuts all over the top.
   
4. Bake in the hot oven for about 35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Cut into squares or bars.