Pumpkin-Pecan Bars Yields an 8x8" pan

Most recipes for pumpkin bars fit into a 13x9” pans, ideal for larger groups. However, this recipe that fills an 8x8-inch pan is ideal for smaller households. 

Other pumpkin pie bar recipes (all made in 13x9” pans) on our blog include 

Lyle’s Pumpkin Pie Bars (includes oatmeal and cream cheese) - 

Pumpkin Pie Squares (reminiscent of a rectangular pie) 

Or, check out some of our other recipes that use pumpkin puree @ Pumpkin Puree Recipe Collection.

 

Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

  1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
  2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
  3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
  4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
  5. Filling: Whisk sugar, spices and salt until combined.
  6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
  7. Pour the filling into the crust, then return to the 350° oven. 

  8. Partially bake bars for 30 minutes.
  9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
  10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
    Topping just added; bars ready to go back into the oven.
  11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.

We had a bumper volunteer pumpkin crop! Most are Buckskin Pumpkins, some are crosses between the Buckskins and Fairy Tales . . . both are great cooking and baking pumpkins. Click HERE for instructions on baking pumpkins and processing the pumpkins. 

Recipe without photos . . . Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

  1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
  2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
  3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
  4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
  5. Filling: Whisk sugar, spices and salt until combined.
  6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
  7. Pour the filling into the crust, then return to the 350° oven. 
  8. Partially bake bars for 30 minutes.
  9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
  10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
  11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.

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