Pumpkin Pecan Pie Bars

$To make delicious pumpkin pecan pie bars, you need simple ingredients. Each one adds to the great taste. Here is what you need: - 1 ½ cups all-purpose flour - ½ cup packed brown sugar - ½ cup unsalted butter, melted - 1 teaspoon pure vanilla extract - ½ teaspoon fine sea salt - 2 cups pumpkin puree - ¾ cup granulated sugar - 3 large eggs, room temperature - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup heavy cream - 1 cup pecans, roughly chopped These ingredients combine to create a rich and creamy filling. The crust is buttery and crumbly, making each bite a treat. The spices add warmth and flavor, perfect for any gathering. You will love how easy it is to bring these flavors together. Enjoy baking and sharing these bars with friends and family! First, set your oven to 350°F (175°C). Grab a 9x13-inch baking pan. You can grease it lightly with butter or line it with parchment paper. Lining helps you lift the bars out easily later. In a medium bowl, combine the following ingredients: - 1 ½ cups all-purpose flour - ½ cup packed brown sugar - ½ cup unsalted butter, melted - 1 teaspoon pure vanilla extract - ½ teaspoon fine sea salt Mix these until you form a crumbly dough. This means all the ingredients should blend well but still look a bit chunky. In a large bowl, add: - 2 cups pumpkin puree - ¾ cup granulated sugar - 3 large eggs, room temperature - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup heavy cream Whisk these ingredients together until you have a smooth mixture. Pour this creamy filling over the pre-baked crust. Use a spatula to spread it evenly. Then, sprinkle 1 cup of roughly chopped pecans on top. Now, place the pan in the oven and bake for 25 to 30 minutes. The bars should be firm. You can test them by inserting a toothpick in the middle; it should come out clean. To make a flaky and buttery crust, start with cold butter. Cut it into small cubes before mixing. Use your fingers to blend the butter with flour quickly. Do not overwork the dough; it should look crumbly. Press it into the pan evenly. Bake until it’s lightly golden, about 15-20 minutes. Let it cool fully before adding the filling. This helps keep the crust crisp. For a creamy and lump-free pumpkin filling, use pumpkin puree that is smooth. Whisk the filling ingredients well in a large bowl. Mix the pumpkin, sugar, eggs, and spices until fully combined. Use a whisk for best results. If you see lumps, strain the mixture through a fine mesh sieve. This step ensures the filling is silky and smooth. Preheat your oven to the right temperature, 350°F (175°C). Bake the bars for 25-30 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the bars are done. If not, bake for a few more minutes. Let the bars cool in the pan for at least an hour before slicing. This cooling time helps the filling set properly. {{image_4}} You can change some ingredients in pumpkin pecan pie bars. For a healthier option, try using maple syrup instead of brown sugar. This swap adds a rich flavor. If you want a nut-free version, use sunflower seeds instead of pecans. They give a nice crunch too. Want to spice things up? You can add a pinch of cloves or allspice to the filling. This small change gives the bars a warm, cozy taste. For chocolate lovers, mix in some chocolate chips. They melt and create a delicious surprise in each bite. If you're gluten-free, use almond flour instead of all-purpose flour. This swap makes the crust nutty and tasty. For a dairy-free version, replace heavy cream with coconut cream. It keeps the bars creamy while adding a hint of coconut flavor. To keep your pumpkin pecan pie bars fresh, store them in the fridge. Use an airtight container to protect them from drying out. If you prefer, you can also wrap them tightly in plastic wrap. For longer storage, you can freeze them. Just slice the bars first and place parchment paper between layers. Then, put them in a freezer-safe bag. These bars stay fresh for about 5 days in the fridge. In the freezer, they can last up to 3 months. Just remember to label your container with the date. This way, you’ll know when to enjoy them! To reheat, simply take a bar from the fridge. You can warm it in the microwave for about 10-15 seconds. For a crispier texture, try using the oven. Preheat it to 350°F (175°C) and heat the bars for 5-10 minutes. Serve warm for a tasty treat! Yes, you can use fresh pumpkin. Start with a small pumpkin, about 3 to 4 pounds. Cut it in half, remove the seeds, and roast it in the oven at 350°F until tender, about 45 minutes. After cooling, scoop out the flesh and puree it until smooth. You’ll need about 2 cups for this recipe. Fresh pumpkin gives a brighter flavor, but canned pumpkin works just as well. To prevent sticking, use parchment paper. Line your baking pan with it before adding the crust. Make sure to leave some paper hanging over the sides. This helps you lift the bars out easily. If you don’t have parchment, grease the pan well with butter or cooking spray. Allow the bars to cool completely before cutting them to avoid sticking. These bars pair well with whipped cream or vanilla ice cream. You can also serve them with a warm drink, like spiced cider or coffee. For a festive touch, sprinkle some cinnamon on top. This adds flavor and makes your dessert look pretty too. If you want to impress guests, add a few whole pecans as a garnish. This article covered how to make delicious pumpkin pecan pie bars. We looked at the key ingredients, step-by-step instructions, and tips for a great texture. You learned about variations, storage methods, and common questions. In my opinion, these bars are a fun treat for any occasion. Try different flavors or toppings to find your perfect combo. With practice, you can master this recipe and impress your friends and family. Enjoy baking!$

Indulge in the ultimate fall treat with these delicious Pumpkin Pecan Pie Bars! This easy recipe combines a sturdy crust with a creamy pumpkin filling and crunchy pecans, creating a dessert that's perfect for any occasion. With just a few simple ingredients, you'll have a delightful treat that's sure to impress friends and family. Click through to explore the full recipe and bring the taste of autumn to your table!

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Ingredients

1 ½ cups all-purpose flour

½ cup packed brown sugar

½ cup unsalted butter, melted

1 teaspoon pure vanilla extract

½ teaspoon fine sea salt

2 cups pumpkin puree (freshly made or canned)

¾ cup granulated sugar

3 large eggs, room temperature

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup heavy cream

1 cup pecans, roughly chopped

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper for easier removal of the bars later.

Prepare the Crust: In a medium mixing bowl, whisk together the all-purpose flour, packed brown sugar, melted unsalted butter, pure vanilla extract, and fine sea salt. Combine the ingredients well until they form a crumbly dough.

Press the Crust: Evenly distribute the crumbly dough into the bottom of the prepared baking pan. Use your fingers or the back of a spatula to press it down firmly. Bake in the preheated oven for 15-20 minutes, or until the crust appears lightly golden brown. Once done, remove and let it cool.

Make the Filling: In a large mixing bowl, add the pumpkin puree, granulated sugar, room temperature eggs, ground cinnamon, ground nutmeg, ground ginger, and heavy cream. Using a whisk, blend the mixture until smooth and well integrated.

Assemble the Bars: Carefully pour the creamy pumpkin filling over the pre-baked crust, spreading it evenly with a spatula. Make sure to sprinkle the roughly chopped pecans generously on top of the filling.

Bake: Place the assembled bars in the oven again and bake for an additional 25-30 minutes. The filling should be set and firm, not jiggly. You can test the doneness by inserting a toothpick into the center; it should come out clean.

Cool and Slice: Once baked, remove the pan from the oven and allow it to cool in the pan for at least 1 hour. If you used parchment paper, lift the entire batch out for easier slicing. Cut into squares or rectangles for serving.

Serve and Enjoy: Present the pumpkin pecan pie bars as is, or dust them with powdered sugar for a touch of sweetness before serving.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 16 bars

- Presentation Tips: Arrange the bars neatly on a festive serving platter, and consider adding a dollop of whipped cream on the side or sprinkling a dash of cinnamon on top for an extra-special seasonal touch.