All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
Author: Alyssa Rivers
1/2cupold-fashioned or instant oats
1/2cuppacked brown sugar
1/2cupbutter or margarinesoftened
1can15 oz. canned pumpkin
1can12 fl. oz. Evaporated Milk
2 1/4teaspoonspumpkin pie spice
1/4cuppacked brown sugar
To make the crust: Preheat oven to 350° 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.
Pumpkin Pecan Pie Bars
Amount Per Serving
Calories 128Calories from Fat 36
% Daily Value*
Saturated Fat 1g5%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin Pecan Pie Bars https://therecipecritic.com/pumpkin-pecan-pie-bars/