Yield
20 bars
Time
1 hour 20 minutes
With an easy crust and a creamy pumpkin layer topped with sweet pecans, these pumpkin pecan bars combine two of the best fall desserts into one delicious treat.
Crust ‣ 1 cup all-purpose flour ‣ 1/2 cup old fashioned rolled oats ‣ 1/2 cup dark brown sugar, packed ‣ 1/2 cup unsalted butter, softened Pumpkin Filling ‣ 16 ounce pumpkin puree, (1 can) ‣ 12 ounce evaporated milk, (1 can) ‣ 3/4 cup granulated sugar ‣ 2 eggs ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon ground ginger ‣ 1/2 teaspoon ground cloves ‣ 1/4 teaspoon salt Pecan Topping ‣ 3/4 cup pecans, chopped ‣ 1/2 cup dark brown sugar, packed ‣ whipped cream, optional ‣ ground cinnamon, optional
1
Prepare the crust by thoroughly mixing the flour, rolled oats, brown sugar, and butter
2
Pack and press the crust into the bottom of a 9x13 baking dish lined with parchment paper or aluminum foil, then bake.
3
While the crust cools, whip the filling by thoroughly mixing the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt.
4
Pour the filling on top of the crust in the baking dish, then bake a second time.
5
While the filling layer cools, thoroughly mix the brown sugar and pecans.
6
Sprinkle sugary pecans on top of the pumpkin layer, then bake one final time.