PUMPKIN PECAN PIE BARS
#Christmas #Cookies
All of the morality of squash and pecan pie union in these tasteful afters exerciser. They are baked on top of a smarmy shortbread gall and eliminate one unusual course!
All of the goodness of Squash and Pecan Pie get fused unitedly in this toothsome sweet. It starts with a oily shortbread insolence. Then it is followed by a squash pie stratum and topped with a botanist edulcorate pecan superior. The botanist dulcorate adds a sugar savour as the bars ready. And the result is purified fall flawlessness.
I especially bonk bars because they are perfect for slip up and intake to a foregather. You are accomplishment to compassion everything around these scrumptious bars. If you enjoy pumpkin pie and pecan pie then you are exploit to go infatuated for these!!
INGREDIENTS
- Shortbread layer:
- 1 cup all-purpose flour
- ½ cup butter or margarine, softened
- ½ cup old-fashioned or instant oats
- ½ cup packed brown sugar
- Pumpkin Layer:
- ¾ cup granulated sugar
- 2 large eggs
- 1 can (15 oz.) canned pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
- 2¼ teaspoons pumpkin pie spice
- Pecan Layer:
- ¼ cup packed brown sugar
- ½ cup pecans, chopped
- Whipped cream
INSTRUCTIONS
- To make the crust: Preheat oven to 350° F. Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
- To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
- To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
