PERSIMMON PUMPKIN BARS
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Ingredients:

9 graham crackers, 1 package

½ lb butter

9 oz Earth & Vine Provisions Persimmon Pumpkin Fruit Butter

¾ cup evaporated milk

2 large eggs

Preparation:

Preheat oven to 375 degrees.

Crush graham crackers into a course flour texture. Melt butter and mix into graham crackers until well incorporated. Press into a 9 inch square glass baking dish, pressing down to form a crust.

Whisk together Persimmon Pumpkin Fruit Butter, evaporated milk and eggs until smooth. Pour mixture over crust and bake for 30 minutes or until set in center.

Let cool completely before cutting into bars.

This dessert can be a made a day ahead and chilled. Serve with a sugar and cinnamon spiced whipped cream.