Description
These Pumpkin Pecan Pie Bars combine a buttery oat and flour shortbread crust with a creamy pumpkin filling and a crunchy pecan topping. Perfect for fall gatherings, this easy-to-make dessert brings all the flavors of traditional pumpkin pie in a convenient bar form, finished off with a dollop of whipped cream.
Ingredients
Scale
Shortbread Layer:
- 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
Pumpkin Layer:
- 3/4 cup granulated sugar
- 1 (15 ounces) can pumpkin puree or homemade pumpkin puree
- 1 (12 ounces) can evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
Pecan Layer:
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- Whipped cream, for topping
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil and lightly spray with cooking spray. In a small mixing bowl, combine the flour, oats, brown sugar, and softened butter. Beat on low speed until the mixture is combined and crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven.
- Make the pumpkin layer: In a medium bowl, combine the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Beat the mixture for 1-2 minutes until smooth and well combined. Pour this pumpkin filling evenly over the baked crust. Return the pan to the oven and bake for 20 minutes.
- Add the pecan topping and finish baking: In a small bowl, mix together the chopped pecans and brown sugar. Sprinkle this mixture evenly over the pumpkin layer. Continue baking the bars for an additional 15-20 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Serve: Once cooled, remove the bars from the pan by lifting the foil. Cut into 12 bars and top each serving with a dollop of whipped cream before serving.
Notes
- You can substitute margarine with butter for a richer flavor.
- Ensure the pumpkin pie spice is fresh for the best taste; you can also make your own blend using cinnamon, nutmeg, ginger, cloves, and allspice.
- Allow the bars to cool completely to ensure clean slicing and better texture.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
