Pumpkin Pecan Pie Bars
HB-14907 · Hand-built original · American
Pumpkin pie filling baked on a buttery oat shortbread crust, crowned halfway through with a brown sugar pecan topping. The bars cool completely and are served with whipped cream.
AmericanDessert1 hr 10 minServes 12310 kcalVegetarianLow-SodiumRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 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)
- 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
- 1/2 cup pecans (chopped)
- 1/4 cup packed brown sugar
- Whipped cream
Method
- Heat the oven to 350°F, line a 9x13-inch pan with foil and lightly grease it, then beat the flour, oats, brown sugar and butter at low speed until the mixture turns crumbly.
- Press the crust mixture into the base of the pan and bake it for 15 minutes.
- Beat the granulated sugar, pumpkin puree, evaporated milk, eggs and pumpkin pie spice together for 1 to 2 minutes and pour the filling over the hot crust.
- Bake the bars for 20 minutes, then take them out of the oven.
- Stir the chopped pecans through the brown sugar, sprinkle the mixture over the filling, and bake for a further 15 to 20 minutes until a knife inserted in the centre comes out clean.
- Cool the bars completely and serve them topped with whipped cream.
Prep: 10 min · Cook: 60 min · Total: 70 min
Nutrition (per serving, where published)
310 kcalCalories
5.3 gProtein
42.5 gCarbs
14 gFat
3.3 gSaturates
1 gFibre
17.5 gSugars
115 mgSodium
40 mgCholesterol
285 mgPotassium
111 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data