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Bars: Pumpkin Pecan Pie Bars




Source of Recipe


Internet


List of Ingredients




For the crust:
1 cup brown sugar, firmly packed
1/2 cup butter, softened
1-1/2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon salt

For the filling:
2 cups canned pumpkin
1 (14-ounce can) sweetened condensed milk
2 eggs
2 teaspoons pumpkin pie spice
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup chopped pecans
powdered sugar



Recipe



Make the crust:
Preheat oven to 350 F. In a large mixing bowl, beat together butter and sugar until light and fluffy. In another bowl, stir together flour, baking powder, and 1/2 teaspoon salt. Stir flour mixture into butter mixture until crumbly. Reserve 1/2 cup crumb mixture; set aside. Press remaining crumb mixture into the bottom of an ungreased 10 x 15-inch baking pan. Bake 20 minutes.

Make the filling:
In a mixing bowl, combine pumpkin, condensed milk, eggs, pumpkin pie spice, vanilla and the remaining 1/2 teaspoon salt. Spread this mixture over the crust. In a small bowl, combine the reserved crumb mixture with the chopped pecans and sprinkle on top of the filling.

Bake 30 to 35 minutes or until set. Cool in pan on wire rack. Sprinkle with powdered sugar. Cut into bars. Store in an airtight container in the refrigerator for up to 1 week. Makes 36-48 bars.