It has been way too long since my last post, but due to popular demand for recipes I'm back and once again it is fall, my favorite baking season.
This past Saturday was National Dessert Day and since I am trying to cram in as much Pumpkin Spice into this season as I can I decided to make a batch of Pumpkin Pie Pecan Bars. Pumpkin Pie is oddly enough one dessert that I am not a huge fan of. However, the great thing about these bars is that the filling to crust ratio is much more on point. There is also more texture thanks to the addition of a pecan topping.
The result is the flavor of the most classic fall dessert, but in a super portable version, that is perfect for sharing. Yeah, you know you want one...
So let's get started!
Preheat your oven to 350°F and line a 13x9 pan with aluminum foil (no need to grease).
Next prepare the crust. The best thing about this crust recipe is that FIVE of the ingredients have the exact same amount so it is easy to remember.
Combine a half cup each of the following in a mixing bowl:
- All-Purpose Flour
- Whole Wheat Flour
- Quick Cooking Oats
- Light Brown Sugar
- Softened Butter
Next add 1 1/2 tsp. of vanilla extract.
When the mixture is done it should look crumbly like this:
Transfer the dough to the pan and press firmly in all areas. Then place in the pre-heated oven and bake for 15 minutes.
Meanwhile we are going to prepare that classic pumpkin filling.
In a medium bowl combine:
- 1 15 oz can of Pumpkin Puree
- 1 12 fl. oz can of Evaporated Milk
- 3/4 cup Granulated Sugar
- 2 Eggs
- 1 1/2 tsp Vanilla Extract
- 2 tsp. Pumpkin Spice
Mix until smooth. Using an electric mixer this only takes a minute, but you could easily mix this by hand with a whisk.
When the crust has finished it's initial baking, remove from the oven and fill with the pumpkin filling. Place back in the oven and bake for an additional 15 minutes.
During the second baking time prepare the topping.
Chop half a cup of pecans and then mix with 1/4 cup of light brown sugar and 1/2 tsp. of pumpkin spice.
Sprinkle the topping evenly over the partially baked bars.
Bake for an additional 15-20 minutes or until a knife inserted into the filling comes out clean.
Let the bars cool completely and then slice, enjoy, and share!
Pumpkin Pecan Pie Bars
(Based on Nestle's Pumpkin Pecan Pie Squares)
Crust
1/2 Cup Whole Wheat Flour
1/2 Cup All-Purpose Flour
1/2 Cup Quick Cooking Oats
1/2 Cup Light Brown Sugar
1/2 Cup Softened Butter
1 1/2 Tsp. Vanilla Extract
Filling
1 15 oz can of Pumpkin Puree
1 12 Fl. Oz. Can of Evaporated Milk
3/4 Cup Granulated Sugar
2 Eggs
1 1/2 Tsp. Vanilla Extract
2 Tsp. Pumpkin Spice
Topping
1/2 Cup Pecans
1/4 Cups Light Brown
1/2 Tsp. Pumpkin Spice
Steps
1. Preheat your oven to 350°F and line a 13x9 pan with aluminum foil (no need to grease).
2. In a medium mixing bowl or bowl of a stand mixer combine the flours, oats, brown sugar, and softened butter for about a minute. Add in the vanilla and combine until crumbly. Press the mixture firmly into the pan and place in the oven for 15 minutes.
3. Meanwhile prepare the filling by mixing all ingredients together until smooth. Pour onto the partially baked crust and return to the oven for 15 minutes.
4. During the second bake prepare the topping. Chop the pecans and then combine with the brown sugar and pumpkin pie spice. Sprinkle evenly over the partially baked filling and return to the oven for 15-20 minutes or until a knife inserted into the filling comes out clean.
5. Let the pan cool completely and then slice into bars. Store in the refrigerator if you have any left.
