Pumpkin Pecan Pie Bars

$- 1 ½ cups all-purpose flour - ½ cup packed brown sugar - ½ teaspoon salt - ¾ cup unsalted butter, melted and slightly cooled - 1 cup pumpkin puree (canned or fresh) - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup chopped pecans - Extra pecan halves for decorative topping When making pumpkin pecan pie bars, each ingredient plays an important role. The all-purpose flour creates a solid crust that holds everything together. Brown sugar adds sweetness and a hint of caramel flavor. The salt balances the sweetness, making each bite more enjoyable. Melted butter gives the crust a rich taste. You can use canned or fresh pumpkin puree. Both options work well, but canned is quicker. Sweetened condensed milk makes the filling creamy and sweet. The eggs help bind the filling and give it a smooth texture. Vanilla extract adds depth to the flavors. Ground cinnamon, nutmeg, and ginger bring warmth and spice to the bars. Chopped pecans add a nice crunch and nutty taste. The extra pecan halves on top make for a beautiful finish. Each ingredient combines to form a tasty treat. - Preheat your oven to 350°F (175°C). - Lightly grease a 9x13 inch baking dish with butter or cooking spray. - In a medium bowl, combine 1 ½ cups of all-purpose flour, ½ cup of packed brown sugar, and ½ teaspoon of salt. - Pour in ¾ cup of melted butter and mix. Use a fork or your fingers until it looks like coarse crumbs. - In a large bowl, whisk together 1 cup of pumpkin puree and 1 cup of sweetened condensed milk. - Add in 2 large eggs and 1 teaspoon of vanilla extract. Beat until the mixture is smooth. - Stir in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. - Gently fold in 1 cup of chopped pecans. - Pour the filling over the cooled crust. Smooth it with a spatula. - Add extra pecan halves on top, pressing them gently into the filling. - Bake for 25-30 minutes. The filling should be set. A toothpick inserted in the center should come out clean. - Let the pumpkin pecan bars cool completely in the dish. Then, cut them into squares for serving. To make a great crust, mix your flour, brown sugar, and salt well. This helps make it smooth. Use cold butter for a flaky texture. Cold butter keeps the crust crunchy. If you use melted butter, the crust can become too soft. So, choose wisely! To boost flavor, add more spices. Try a pinch of cloves or allspice. These extra spices can make your bars even tastier. For toppings, pair the bars with a drizzle of caramel or a sprinkle of sea salt. The mix of sweet and salty can be amazing! For garnishes, think of a dusting of powdered sugar. You can also top with whipped cream or ice cream. These add a rich touch. As for drinks, a warm cup of chai or a spiced cider works well. They complement the flavors of pumpkin and pecans beautifully. {{image_4}} You can easily make pumpkin pecan pie bars gluten-free. Just swap out the all-purpose flour for gluten-free flour. Options include almond flour, coconut flour, or a gluten-free all-purpose blend. Each type gives a unique taste and texture. Almond flour adds a nutty flavor, while coconut flour absorbs more moisture. When using gluten-free flour, adjust the liquid in the recipe. This helps keep the bars moist. If you need nut-free options, replace the pecans with seeds. Sunflower seeds work well and add a nice crunch. Pumpkin seeds are another great choice. They give a slight earthiness that complements the pumpkin. You can also use chocolate chips for a sweet twist. These swaps keep the bars tasty while being safe for those with nut allergies. You can add fun flavors to your pumpkin pecan pie bars. Try mixing in chocolate chips for a rich, sweet bite. Dark chocolate or milk chocolate both work great. Caramel can also enhance the flavor. Drizzle it over the top before baking, or swirl it into the filling. This adds a gooey texture that pairs well with the pumpkin. With these variations, you can make your bars unique and exciting. To keep your pumpkin pecan pie bars fresh, store them right. After cooling, cut the bars into squares. Place them in an airtight container. Separate layers with parchment paper to avoid sticking. For refrigerating, keep the container in the fridge. This method helps maintain flavor and texture. If you want to freeze, wrap each bar in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for a long time. In the fridge, these bars last about five days. You may notice changes in texture and flavor after this time. Look for signs of spoilage. If you see mold or smell something off, it’s best to toss them. Freshness is key for the best taste. Yes, you can make these bars ahead of time. They store well in the fridge. After baking, let them cool completely. Then, cover the dish with plastic wrap or foil. If you want, you can cut them into squares before storing. These bars taste even better after a day in the fridge. The flavors meld together nicely. You can tell the bars are done by looking at the filling. It should be set and not jiggly. Insert a toothpick into the center. If it comes out clean, the bars are ready. The edges may look slightly golden, too. This means the crust and filling are cooked through. Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright, bold taste. To use fresh pumpkin, start by roasting it. Cut the pumpkin in half and scoop out the seeds. Bake it in the oven until soft. Then, mash it or blend it until smooth. Use this fresh puree in your recipe like you would canned pumpkin. It adds a nice touch and is very rewarding. In this blog post, I covered how to make delicious pumpkin bars. We discussed the key ingredients like flour, pumpkin puree, and spices. I shared step-by-step instructions, along with useful tips to perfect your bars. Remember that variations are easy, whether you want gluten-free options or extra flavors. Proper storage is also key to keeping your bars fresh. Enjoy trying this recipe with your friends and family. Simple steps can lead to amazing treats that bring joy!$

Indulge in the autumn flavors with these delicious Pumpkin Pecan Pie Bars! This easy recipe combines a buttery crust with a creamy pumpkin filling and crunchy pecans, perfect for your fall gatherings. Ready in just 1 hour, these bars will quickly become your go-to dessert. Click through to discover the full recipe and impress your friends and family with this delightful treat. #PumpkinPecanPieBars #FallDesserts #BakingRecipes #PumpkinSeason

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Ingredients

1 ½ cups all-purpose flour

½ cup packed brown sugar

½ teaspoon salt

¾ cup unsalted butter, melted and slightly cooled

1 cup pumpkin puree (canned or fresh)

1 cup sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup chopped pecans

Extra pecan halves for decorative topping

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with butter or cooking spray.

In a medium mixing bowl, combine the all-purpose flour, packed brown sugar, and salt to make the crust. Pour in the melted butter and mix using a fork or your fingers until the mixture resembles coarse crumbs.

Evenly press the crumb mixture into the bottom of the prepared baking dish to form a solid crust layer. Place it in the preheated oven and bake for 15 minutes. Once baked, remove from the oven and let it cool slightly while you prepare the filling.

In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract. Beat until the mixture is smooth and well incorporated.

Add in the ground cinnamon, nutmeg, and ginger, stirring until the spices are fully combined with the pumpkin mixture. Ensure it is thoroughly mixed for a rich flavor.

Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the mixture.

Pour the prepared pumpkin mixture over the slightly cooled crust, smoothing the top with a spatula to ensure even coverage.

Decorate the top with additional pecan halves, pressing them gently into the filling for a beautiful presentation.

Return the dish to the oven and bake for an additional 25-30 minutes. The filling should be set, and a toothpick inserted into the center should come out clean when done.

Once baked, allow the pumpkin pecan bars to cool completely in the baking dish before cutting them into squares for serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16

- Presentation Tips: For an elegant finish, dust the cooled bars with a light sprinkle of powdered sugar. Consider serving them with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream alongside for a delightful treat.