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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
No-Stick Cooking Spray
2 1/2 cups flour
1/3 cup firmly packed brown sugar
1/2 teaspoon salt
10 tablespoons butter
Filling
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup canned solid pack pumpkin
1/4 cup half-and-half, plus 2 tablespoons
1 teaspoon vanilla extract
2 large eggs
Topping
1/2 cup pecans, chopped
2 tablespoons firmly packed brown sugar
2 tablespoons butter, softened
Heat oven to 350F. Spray 13x9-inch pan with no-stick cooking spray. Combine flour, 1/3 cup brown sugar and 1/2 teaspoon salt in medium bowl; mix well. Cut in 10 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Press mixture firmly in bottom and about 1 inch up sides of prepared pan. Bake 20 minutes. Make filling while crust is baking.
Beat sugar and 6 tablespoons butter in medium bowl, with an electric mixer at medium high speed until light and fluffy. Beat in 1/2 teaspoon salt, cinnamon, cloves, pumpkin, half-and-half, vanilla and eggs until light and fluffy.
Pour filling into partially baked crust. Return to oven. Bake 40 to 45 minutes or until filling is set. Combine pecans, 2 tablespoons brown sugar and 2 tablespoons butter. Mix well. Remove bars from oven, sprinkle with pecan mixture. Bake 5 minutes. Cool on wire rack 1 hour or until completely cooled. Store in refrigerator.
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PRALINE PUMPKIN PIE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
No-Stick Cooking Spray
2 1/2 cups flour
1/3 cup firmly packed brown sugar
1/2 teaspoon salt
10 tablespoons butter
Filling
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup canned solid pack pumpkin
1/4 cup half-and-half, plus 2 tablespoons
1 teaspoon vanilla extract
2 large eggs
Topping
1/2 cup pecans, chopped
2 tablespoons firmly packed brown sugar
2 tablespoons butter, softened
Heat oven to 350F. Spray 13x9-inch pan with no-stick cooking spray. Combine flour, 1/3 cup brown sugar and 1/2 teaspoon salt in medium bowl; mix well. Cut in 10 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Press mixture firmly in bottom and about 1 inch up sides of prepared pan. Bake 20 minutes. Make filling while crust is baking.
Beat sugar and 6 tablespoons butter in medium bowl, with an electric mixer at medium high speed until light and fluffy. Beat in 1/2 teaspoon salt, cinnamon, cloves, pumpkin, half-and-half, vanilla and eggs until light and fluffy.
Pour filling into partially baked crust. Return to oven. Bake 40 to 45 minutes or until filling is set. Combine pecans, 2 tablespoons brown sugar and 2 tablespoons butter. Mix well. Remove bars from oven, sprinkle with pecan mixture. Bake 5 minutes. Cool on wire rack 1 hour or until completely cooled. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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