Pecan Pumpkin Pie Bars

PUMPKIN! I don’t think there is anything that shouts FALL! any louder…. Could you hear that? With the beautiful leaves falling to the ground and chilly nighttime temperatures, it must be pumpkin time. I’m sure I’ll make these more than once before the season passes. They are perfect to take to friends or to a potluck.  I have yet to know anyone that doesn’t like them. I have already promised my Mom some, they are her favorite.

Pecan Pumpkin Pie Bars

These are so easy to make and really don’t take much time. You do need to watch the timing in each step though. I make my filling while the crust is in the oven….love the oatmeal crust!  You want to pour the filling over the hot crust and put it all back into the oven as fast as possible, to continue baking. When the filling is halfway baked, then you sprinkle the topping on and place back into the oven right away to finish baking.

Pecan Pumpkin Pie Bars

Now, here’s the hard part. You really should let them cool to at least room temperature before you try one. Otherwise, your whipped cream will melt!  These are perfect to make a day ahead of time, just store in the refrigerator and pull them out a few minutes before serving…..pass the whipped cream please!

Pinterest Photos ~ the perfect size for boards

Pecan Pumpkin Pie Bars Pecan Pumpkin Pie Bars

 

Pecan Pumpkin Pie Bars

  • Servings: 12
  • Time: 1 hour 15 minutes
  • Difficulty: Easy
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Ingredients:Pecan Pumpkin Pie Bars

Crust:
1 cup flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/4 tsp salt
1/2 cup unsalted butter, softened

Filling:
1 (15-oz.) can solid-pack pumpkin
1 (11-oz.) can evaporated milk
2 eggs
3/4 cup sugar
1 tsp vanilla
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Topping:

1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
pinch of salt
2 Tbsp. butter, softened

Directions:

Combine flour, quick rolled oats, 1/2 cup brown sugar, salt and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed.

Press into greased 13-in. x 9-in. pan. Bake in moderate oven (350°) 15 minutes.

Combine pumpkin, evaporated milk, eggs, white sugar, vanilla, salt and spices in mixing bowl; beat well.

Pour into baked crust. Bake in moderate oven (350°) 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling.

Return to oven and bake 15 to 20 minutes, or until filling is set.

Cool in pan on rack and cut in 12 bars. Store in refrigerator.

Adapted from Farm Journal’s Cookies and Bars Cookbook

Copyright 2014Nancy

 

 

 

23 thoughts on “Pecan Pumpkin Pie Bars

  1. Okay I am 14 years old and love to bake. I baked this for my family for thanksgiving and it was gone super fast. Thanks for such a good recipe!

    • I really don’t know. I’ve had almond milk but have not baked with it. I would try it but since it is thinner than the evaporated milk, I would use an extra egg. Try it and let me know… Happy Thanksgiving!

  2. Baking these now and realized that my baking dish is 8 x11! Taking longer to cook, but i hope it turns out wellbecause i WANT these so bad!

  3. Look great. I am going to try subbing walnuts instead of pecans because I have a lot leftover from another recipe. I hope that still tastes good.

  4. Made these Saturday for a dinner party I had last night (Sunday) and they were I real hit. I used fresh pumpkin that I baked back in October a froze. I didn’t know if I would have any issues but it turned out great. They are definitely great cold with whipped cream. I also didn’t have ground clove or ginger so I used all pumpkin spice as a replacement for them both (tasted yummy).

    • Thank you for your comment. I’m really glad they turned out good for you and that using fresh pumpkin worked. Usually the spices are interchangeable…”to taste”.

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