Pecan Pumpkin Custard Bars

By á-5078

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 15-ounce can pumpkin puree (not pie mix)
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon vanilla
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1-1/2 cups roughly chopped pecans
• 1/4 cup all-purpose flour

Details

Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Heat the oven to 350 degrees F and arrange rack in the middle. Coat an 8 by 8-inch baking dish with butter or cooking spray and set aside. Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, vanilla, cloves, nutmeg, 1/4 teaspoon cinnamon in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.

Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool to room temperature.