Pumpkin-Pecan Pie Bars
From Cuisine at Home Magazine
Ingredients
Crust Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon table salt
Filling Ingredients
- 6 eggs
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 15-ounce can pumpkin puree
- 1 cup pure maple syrup
- 1/2 cup light corn syrup
- 2 tablespoons bourbon (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cloves
- 3 cups pecan halves
Instructions
- Preheat oven to 350. Line a 13×9-inch baking pan with foil.
- For the crust, cream butter and 2/3 cup brown sugar with a mixer on medium speed until light and fluffy, five minutes.
- Add flour and 1/2 teaspoon salt and mix until combined but crumbly. Press dough into bottom of a prepared pan; bake until golden, 30 minutes.
- For the filling, whisk together eggs, granulated sugar, and 3/4 cup brown sugar until combined.
- Mix in pumpkin, maple syrup, corn syrup, bourbon, cinnamon, 1/2 teaspoon salt, and cloves until combined. Stir in pecans and pour over hot crust.
- Bake bars until filling is just set, about 45 minutes. Cool bars to room temperature and remove foil before cutting.
