Pumpkin Pecan Pie Bars

$- 1 ½ cups all-purpose flour - ½ cup old-fashioned oats - ½ cup packed brown sugar - ½ cup cold butter, cubed - ½ teaspoon salt - 1 cup pumpkin puree - 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 pecans, chopped Using fresh spices and quality ingredients makes a big difference. Fresh spices bring out the best flavors in your bars. Quality pumpkin puree and sweetened condensed milk enhance the creaminess and richness. This ensures your bars taste great from the first bite to the last. - Whipped cream for serving You can add whipped cream on top of the bars. It adds a light and fluffy texture. You might also consider using alternative nuts. Walnuts or almonds can work well if you want something different. This allows you to customize your bars to fit your taste. First, preheat your oven to 350°F (175°C). This helps cook the bars evenly. Next, grab a 9x13-inch baking pan and lightly grease it. This prevents sticking. In a mixing bowl, combine 1 ½ cups of flour, ½ cup of oats, ½ cup of brown sugar, and ½ teaspoon of salt. Mix those dry ingredients well. Now, add ½ cup of cold, cubed butter to the bowl. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. This step is key. Proper mixing gives your crust the right texture. Once mixed, press the crumb mixture into the bottom of the prepared pan. Make sure it's even. Bake this crust for 10-12 minutes until it turns slightly golden. While the crust bakes, you can prepare the filling. In another bowl, whisk together 1 cup of pumpkin puree, 1 cup of sweetened condensed milk, 2 large eggs, and 1 teaspoon of vanilla extract. Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix until everything is smooth and well combined. Now, pour the pumpkin mixture over your baked crust. Spread it out evenly. This ensures every bite has the creamy filling. Finally, sprinkle 1 cup of chopped pecans on top of the pumpkin filling. Now, it’s time to bake the bars again. Place the pan in the oven and bake for an additional 25-30 minutes. Keep an eye on it. Check for doneness by inserting a toothpick in the center. If it comes out clean, your bars are ready. Once baked, remove the pan from the oven. Allow the bars to cool completely in the pan. This cooling step is important. It helps the bars set and makes cutting easier later. After they cool, cut them into squares or bars. For a nice touch, serve with whipped cream on top if you like. To get the right texture for your pumpkin pecan pie bars, start with the crust. Mix the flour, oats, brown sugar, and salt well. Make sure the butter is cold and cut into small cubes. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. This gives the crust a nice crunch. Avoid overmixing the pumpkin filling. Whisk just until smooth. If you mix too long, the filling can become too airy. This can lead to cracks on the surface. Here are some common mistakes to watch out for: - Underbaking: If you take them out too soon, the filling will be runny. - Overbaking: If you bake too long, the bars can dry out. - Skipping the cooling step: Letting the bars cool helps them set properly. Pair these bars with warm drinks. Try coffee, chai tea, or spiced cider. The flavors of the bars mix well with these beverages. For holiday gatherings, consider these presentation tips: - Cut the bars into neat squares or rectangles. - Dust them with powdered sugar for a festive look. - Serve with whipped cream on the side for a tasty touch. These small details make your dessert stand out. Your guests will love the effort! {{image_2}} You can mix up your pumpkin pecan pie bars in fun ways. Try adding chocolate chips or a drizzle of caramel for a sweet twist. The chocolate adds richness, while the caramel brings a lovely gooeyness. You can also swap out the pecans for walnuts or almonds. Each nut gives a different flavor and crunch. If you're feeling adventurous, add spices like cardamom or allspice to the filling. They will deepen the taste and add warmth to every bite. If you need gluten-free bars, use a gluten-free flour blend instead of all-purpose flour. This keeps the texture nice while meeting dietary needs. For a vegan option, replace the eggs with flax eggs or unsweetened applesauce. Use coconut cream instead of sweetened condensed milk for a creamy, dairy-free filling. Adjust the sweetness by using less sugar or a sugar substitute like maple syrup or agave syrup. This is great for people watching their sugar intake, and it still tastes delicious! To keep your pumpkin pecan pie bars fresh, store them in an airtight container. This helps seal in moisture and flavor. Make sure the bars are completely cool before you cover them. You can keep them in the fridge for up to five days. If you want to save them longer, freeze the bars. They last well in the freezer for up to three months. Just wrap them tightly in plastic wrap first, then place them in a freezer bag. When it’s time to enjoy your bars again, reheating is simple. You can use the microwave for quick warmth. Heat them for about 10-15 seconds until warm. If you prefer the oven, preheat it to 350°F (175°C) and place the bars in for about 10 minutes. This keeps them soft and delicious. After reheating, consider serving the bars with whipped cream on top. It adds a nice touch and enhances the flavor. You can also pair them with a warm drink, like coffee or tea, for a cozy treat. How to tell when pumpkin pecan pie bars are done? You can tell the bars are done when the filling is set. Insert a toothpick in the center. If it comes out clean, they are ready. The edges will look slightly firm and the top may be a bit puffed. Let them cool in the pan for the best texture. Can I make these bars ahead of time? Yes, you can make these bars ahead of time. They store well in the fridge for up to four days. Make sure to cover them tightly with plastic wrap. For longer storage, freeze them for up to three months. Just thaw in the fridge before serving. What is the best way to cut the bars? To cut the bars, first, let them cool completely. Use a sharp knife to slice them into squares or rectangles. Wipe the knife with a damp cloth between cuts to keep the edges neat. This will help each piece look tidy and presentable. You now know all about making delicious pumpkin pecan pie bars. We covered core and optional ingredients, baking techniques, and tips for perfecting your bars. You also learned how to customize the flavor and store the bars for later. Remember, using fresh ingredients and proper techniques makes a big difference in taste. With these insights, you can impress your friends and family at gatherings. Enjoy your baking journey and savor every bite!$

Pumpkin Pecan Pie Bars

Savor the flavors of fall with these delicious Pumpkin Pecan Pie Bars! These easy-to-make bars combine creamy pumpkin puree and crunchy pecans on a buttery oat crust, making for the perfect dessert to impress your guests. In just 50 minutes, you can whip up this festive treat that pairs beautifully with whipped cream. Click through for the full recipe and bring this autumn delight to your table! #PumpkinPecanPieBars #FallBaking #AutumnRecipes #DessertIdeas

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Ingredients

1 ½ cups all-purpose flour

½ cup old-fashioned oats

½ cup packed brown sugar

½ cup cold butter, cubed

½ teaspoon salt

1 cup pumpkin puree

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 pecans, chopped

Optional: whipped cream for serving

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.

In a mixing bowl, combine the flour, oats, brown sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

Press the mixture into the bottom of the prepared pan in an even layer. Bake in the preheated oven for 10-12 minutes until slightly golden.

In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger until smooth and well combined.

Pour the pumpkin mixture over the baked crust, spreading it out evenly.

Sprinkle chopped pecans generously over the top of the pumpkin filling.

Bake for an additional 25-30 minutes or until the filling is set and a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let the bars cool completely in the pan.

Once cooled, cut into squares or bars. Optionally, serve with a dollop of whipped cream on top.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12