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
Prepare the crust by thoroughly mixing the flour, rolled oats, brown sugar, and butter
Pack and press the crust into the bottom of a 9x13 baking dish lined with parchment paper or aluminum foil, then bake.
While the crust cools, whip the filling by thoroughly mixing the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt.
Pour the filling on top of the crust in the baking dish, then bake a second time.
While the filling layer cools, thoroughly mix the brown sugar and pecans.
Sprinkle sugary pecans on top of the pumpkin layer, then bake one final time.