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Ginger Praline Pumpkin Bars




Source of Recipe


Surfing the web for Bake Sale Items


List of Ingredients




1 cup firmly packed brown sugar
1/4 cup sugar
1 can (29-ounce size) pumpkin
1 can (12-ounce size) evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
***Topping***
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped pecans
***Garnish***
Sweetened whipped cream, if desired
Ground cinnamon, if desired


Heat oven to 350F. Combine all filling ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

Pour into greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until partially set.

Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).

To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated.

This recipe from CDKitchen for Ginger Pumpkin Praline Squares serves/makes 15

Recipe