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Pumpkin Pecan Pie Bars

Pumpkin Pecan Pie Bars

This recipe is from the Arizona Farm Bureau magazine.

½ cup butter, softened
1 cup brown sugar, firmly packed
1½ cups flour, unsifted
1 cup oats
1 teaspoon baking powder
1 teaspoon salt
16-ounce canned pumpkin
1 can sweetened condensed milk
2 eggs, beaten
2 teaspoons pumpkin pie spice
1½ teaspoons vanilla
1 cup pecans, chopped
Confectioner’s sugar for dusting (optional)

Preheat oven to 350 degrees. In large mixer bowl, beat butter and brown sugar until fluffy; add flour, oats, baking powder and ½ teaspoon salt. Mix until crumbly. Reserving ½ cup flour mixture, press remainder on bottom of 15-by-10-inch jellyroll pan. Bake 20 minutes. Meanwhile in medium bowl, combine pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining ½ teaspoon salt. Spread over baked crust. In small bowl, combine reserved ½ cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30 to 35 minutes or until set. Cool. Cut into bars. Sprinkle with powdered sugar if desired. Store covered in refrigerator.


Comments on: "Pumpkin Pecan Pie Bars" (2)

  1. sounds delicious!! I have tons of leftover pumpkin I need to get rid of–I may be making this soon!!


    my weakness is pumpkin and this looks AWESOME!

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