Pumpkin Pecan Pie Squares
Pumpkin Pecan Pie Squares – sweet, nutty, crumbly pumpkin dessert topped with toasted pecans, so good, addictive you won't stop eating!
Servings: 12 people
Calories: 260kcal
Ingredients
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oat
- 3/4 cup packed dark brown sugar, separated
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 15 oz (425g) can of pumpkin puree
- 12 oz (350g) evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (176°C).
- In a stand mixer, combine the flour, oats, 1/2 cup brown sugar and butter. Beat on low speed for 2 minutes or until the mixture looks crumbly. Press the oat mixture on the bottom of an ungreased 13x9-inch (33cm x 23cm) baking pan.
- Bake for 15 minutes.
- In a large bowl, whisk together the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice until just combined. Pour the pumpkin mixture over the crust.
- Bake for 20 minutes.
- Meanwhile, combine the pecans and the remaining brown sugar in a small bowl. Sprinkle pecan topping over filling. Continue baking for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack. Cut into bars.
Notes
Cover the baking pan with plastic wrap to store in the refrigerator. Chilling the dessert will also help make cleaner cuts.
Nutrition
Serving: 12people | Calories: 260kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 16mg | Fiber: 1g | Sugar: 26g