Sweet Pumpkin Bars

• 75 g butter
• 250 g oatmeal cracker biscuits
• 450 g hokkaido pumpkin, peeled and cut into cubes (380g of pumpkin flesh)
• 3 None medium eggs
• 1/2 tsp vanilla extract
• 100 g sugar
• 100 ml oil
• 300 ml full fat yoghurt
• 1 tsp baking powder
• 1 tsp icing sugar

1. Melt the butter in a saucepan, then allow to cool slightly. Meanwhile, put the cookies in a sturdy freezer bag, seal it so there is no air in it, then crush them with a rolling pin. Tip the crumbs into a bowl with the melted butter and mix well.
2. Spread the cookie mixture on the bottom of a greased 9 inch square baking pan and press it down so that it is compact and level on the top. Transfer the pan to the refrigerator for 30 mins.
3. Preheat the oven to 350u0b0F. Boil the pumpkin in 1 cup of water for about 8 mins, drain, then allow to cool. Next, in a bowl, mash the pumpkin with a potato masher. In a separate bowl, beat the eggs with the sugar, vanilla extract and a pinch of salt until the mixture is smooth and creamy. Stir in the oil, then the yogurt and the baking powder and stir well. Finally, mix in the pumpkin. Pour the mixture on top of the crushed cookies and bake in the oven for 40 mins. Remove from the oven and cover the top with foil, then return to the oven for another 20-30 mins.
4. Take the cake out of the oven and leave to cool slightly on a wire rack. Next, loosen the cake from the pan, dust with powdered sugar and cut into pieces.

butter, oatmeal cracker biscuits, hokkaido pumpkin, eggs, vanilla, sugar, oil, yoghurt, baking powder, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/22025 (may not work)