Praline Pumpkin Pie Bars (Ann Marie Wright)

Praline Pumpkin Pie Bars   (Ann Marie Wright)
Praline Pumpkin Pie Bars   (Ann Marie Wright)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • Crisco® Original No-Stick Cooking Spray

  • 2 1/2

    cups Martha White® All-Purpose Flour

  • 1/3

    cup firmly packed brown sugar

  • 1/2

    teaspoon salt

  • 10

    tablespoons butter

  • Filling

  • 1 1/3

    cups sugar

  • 6

    tablespoons butter, softened

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground cloves

  • 1

    cup canned solid pack pumpkin

  • 1/4

    cup half-and-half, plus 2 tablespoons

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • Topping

  • 1/2

    cup pecans, chopped

  • 2

    tablespoons firmly packed brown sugar

  • 2

    tablespoons butter, softened

Directions

1. HEAT oven to 350º F. Spray 13x9-inch pan with no-stick cooking spray. Combine flour, 1/3 cup brown sugar and 1/2 teaspoon salt in medium bowl; mix well. Cut in 10 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Press mixture firmly in bottom and about 1 inch up sides of prepared pan. Bake 20 minutes. Make filling while crust is baking. 2. BEAT sugar and 6 tablespoons butter in medium bowl, with an electric mixer at medium high speed until light and fluffy. Beat in 1/2 teaspoon salt, cinnamon, cloves, pumpkin, half-and-half, vanilla and eggs until light and fluffy. 3. POUR filling into partially baked crust. Return to oven. Bake 40 to 45 minutes or until filling is set. Combine pecans, 2 tablespoons brown sugar and 2 tablespoons butter. Mix well. Remove bars from oven, sprinkle with pecan mixture. Bake 5 minutes. Cool on wire rack 1 hour or until completely cooled. Store in refrigerator.

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