Pumpkin Pecan Pie Bars
Delightful bars that combine warm pumpkin and pecan flavors, perfect for fall gatherings and Thanksgiving.
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/2 cup old-fashioned or instant oats
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine (softened) Make sure to soften before mixing.
For the pumpkin filling
- 3/4 cup granulated sugar
- 1 15 ounces can of pumpkin puree Can be homemade.
- 1 12 ounces can of evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
For the pecan topping
- 1/2 cup pecans (chopped) You can add more for a stronger flavor.
- 1/4 cup packed brown sugar
For serving
- Whipped cream For topping the bars.
Instructions
Preparation of the crust
- Preheat the oven to 350°F. Line a 9x13 inch pan with foil and lightly spray with cooking spray.
- In a small mixer bowl, combine the flour, oats, brown sugar, and butter. Beat at low speed until the mixture is crumbly.
- Press this mixture into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
Preparation of the pumpkin layer
- In a large bowl, mix together the pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until smooth.
- Pour this mixture over the baked crust.
Preparation of the pecan layer
- In a separate bowl, combine the chopped pecans and brown sugar.
- Sprinkle this mixture over the pumpkin layer.
Baking
- Bake the bars for an additional 30-35 minutes, or until the pumpkin layer is set.
- Let the bars cool before cutting.
Notes
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months, wrapped tightly.