Using a stand mixer (or hand mixer + large bowl), mix together flour, rolled oats, brown sugar, and butter until combined, about 2-3 minutes. Mixture will be soft and crumbly.
Pour crust mixture into prepared baking dish, pressing down to create a firm, even layer.
Bake crust for 15 minutes, then set aside to cool.
For the Pumpkin Filling
While crust cooks, prepare filling. Using a stand mixer (or hand mixer + large bowl), mix together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until thoroughly mixed and smooth, about 1-2 minutes. Pour filling mixture into prepared baking dish.
Bake for 20 minutes, then set aside to cool.
For the Pecan Topping
While filling cools, prepare the topping. In a small bowl, mix together pecans and brown sugar, tossing until pecans are coated. Sprinkle prepared topping on top of baked filling.
Bake for another 20-25 minutes or until a toothpick tester inserted in the middle comes out clean. If you'd like the pecans to be toasted, set oven to medium broil and bake for another 3-4 minutes.
Putting it all together
Allow pan to cool completely, then cut into bars (typically 2x2 inches in size.)
Serve pumpkin pecan bars immediately with whipped cream or a dusting of cinnamon (both optional.)
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