Pecan Pumpkin Pie Bars

These are so easy to make and really don’t take much time. You do need to watch the timing in each step though. I make my filling while the crust is in the oven….love the oatmeal crust! You want to pour the filling over the hot crust and put it all back into the oven as fast as possible, to continue baking. When the filling is halfway baked, then you sprinkle the topping on and place back into the oven right away to finish baking.

Photo by Dianne M.
Adapted from bakingblond.com

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from bakingblond.com

Ingredients

  • Crust:

  • 1

    cup flour

  • 1/2

    cup quick oats

  • 1/2

    cup brown sugar, firmly packed

  • 1/4

    tsp salt

  • 1/2

    cup unsalted butter, softened

  • Filling:

  • 1

    (15-oz.) can solid-pack pumpkin

  • 1

    (11-oz.) can evaporated milk

  • 2

    eggs

  • 3/4

    cup sugar

  • 1

    tsp vanilla

  • 1/2

    tsp. salt

  • 1

    tsp. ground cinnamon

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. ground cloves

  • Topping:

  • 1/2

    cup chopped pecans

  • 1/2

    cup brown sugar, firmly packed

  • pinch of salt

  • 2

    Tbsp. butter, softened

Directions

Combine flour, quick rolled oats, 1/2 cup brown sugar, salt and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into greased 13-in. x 9-in. pan. Bake in moderate oven (350°) 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, vanilla, salt and spices in mixing bowl; beat well. Pour into baked crust. Bake in moderate oven (350°) 20 minutes. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes, or until filling is set. Cool in pan on rack and cut in 12 bars. Store in refrigerator. Adapted from Farm Journal’s Cookies and Bars Cookbook

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