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Pumpkin Pie Bars with pecan crumble

Like a pumpkin pie...but in bar form! The pumpkin is smooth and rich on top the shortbread crust and the topping is sweet and crunchy from pecans!
Servings 24 bars
Author Dorothy Kern

Ingredients

  • For the Crust
  • 1/2 cup butter softened
  • 1/4 teaspoon salt optional
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • For the Filling
  • 1 can 15 ounces canned pumpkin (NOT pumpkin pie mix)
  • 1/2 teaspoon salt
  • 1 can 12 ounces evaporated milk
  • 2 eggs
  • 2/3 cup brown sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • For the Topping
  • 1/2 cup butter softened
  • 1 cup flour
  • 1/4 teaspoon salt optional
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup coarsely chopped pecans

Instructions

  • Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
  • Make the crust: add butter, flour, and sugar to a large bowl. Mix with a stand or a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan. Bake for 15 minutes.
  • While the crust is baking, prepare the filling and topping. 
  • Make the filling: Whisk pumpkin, evaporated milk, salt, and eggs in a large bowl. Whisk in brown sugar and spices. Set aside.
  • Make the topping: add all topping ingredients except pecans to the large bowl you used for the crust and mix with a hand mixer until crumbly, (again you may need to use your fingers to break up any large chunks of butter). The mixture will be crumbly/chunky. Stir in pecans. Set aside.
  • After 15 minutes, remove crust from the oven. Whisk the filling once more, then pour over crust carefully and slowly. Sprinkle topping evenly on top of filling. Bake for an additional 25-30 minutes, until topping looks set (mine took 30 minutes).Cool at room temperature and then refrigerate for at least 2 hours or overnight before cutting into squares. Store covered in refrigerator for up to 3 days or freeze in airtight bags for up to 1 month.