So technically Winter is a WHOLE month and a day away. That means it is STILL fall people! Despite what all the stores want you to believe. I am not giving up this magical season.
I mentioned before my love of pumpkin, back when I made some YUMMY cupcakes! Now I am going to share with you another yummy pumpkin recipe.
These are pumpkin pie meets a crisp.. Oooh so tasty! I would say they could replace the ‘pumpkin pie’ but well nothing could!
Pumpkin Pecan Pie Bars
Adapted from PastryWhiz
- 1/2 c Butter Softened
- 1 c Brown sugar packed
- 1 1/2 c Flour
- 1 c Oats
- 1 tsp Baking powder
- 1 tsp Salt
- 15 oz can of Pumpkin
- 1 can Sweetened condensed milk
- 2 Eggs
- 2 tsp Pumpkin pie spice
- 2 tsp Cinnamon (1tsp for crust 1 tsp for filling)
- 1/2 tsp nutmeg
- 3 tsp Vanilla extract (1tsp for crust 2 tsp for filling)
- 1 c Pecans chopped
Preheat your oven to 350.
In large your mixer, beat butter and brown sugar until fluffy; add flour, oats, baking powder, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 teaspoon salt. Mix until crumbly. Put about 2/3rds of the mixture into a well greased 9x 13 pan. Push down to make a crust. Save the rest for the topping.
Bake or 20 minutes. Now we move onto making the filling.
In medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust.
Combine the pecans and the remainder of the flour mixture. Sprinkle over the unbaked pumpkin mixture.
Bake 30-35 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.
I also feel like these with homemade whipped cream might be amazing!!!!