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Wednesday, September 29, 2010

pumpkin pecan bars


beantown baker calls them thanksgiving two-fer bars. i called them pumpkin pecan bars. whatever tickles your fancy. thank you jen for this amazing pumpkin pecan pie in bar form. ammmmmazing.

i made these for my friend hannah's birthday. they were amazing. i ate them for breakfast,lunch, dinner. i wanted more. yummm.

so here goes:

pumpkin pecan bars

Crust Layer:
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup + 2 Tbsp pecans, ground
2/3 cup butter, at room temperature

Pumpkin Filling:
2 cup canned unsweetened pumpkin puree
1 1⁄3 cup heavy cream
1 cup (packed) brown sugar (light or dark)
3 large eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1⁄2 tsp. ground ginger
1⁄2 tsp. salt

Pecan Pie Filling:
1 cup light or dark corn syrup
1⁄2 cup packed light brown sugar
4 tbsp. unsalted butter, melted
3 eggs
1 tsp. pure vanilla extract
1⁄2 tsp. ground cinnamon
1⁄4 tsp. salt
3 cups (about 14 oz.) pecan halves or pieces

For the crust:
Preheat the oven to 350ºFC.

Using the paddle attachment of your mixer, mix all of the crust ingredients together until coarse crumbs are formed. In a 9 x 13-inch baking dish, press down the crust.

Bake at 350ºF for about 15 to 20 minutes, or until the edges start to brown. The crust will rise slightly after baking. Let the crust cool completely at room temperature.

For the pumpkin filling: Pulse all ingredients together in a food processor Leave filling in bowl.

For the pecan filling: In a bowl, whisk together all ingredients except pecans until smooth.

To assemble: Preheat oven to 450. Give the pumpkin filling one last quick pulse, then remove bowl, rap it on counter to debubble batter, and pour filling into crust. Top pumpkin filling evenly with pecans, then pour over pecan filling. Poke down any pecans that float to the top and aren't covered with filling. Bake bars for 15 minutes.

Reduce oven temperature to 300° and bake for another 55-65 minutes, or until it is evenly puffed and a slender knife inserted into the center comes out clean. Transfer bars to a cooling rack and let it stand until it is just warm or until it reaches room temperature.

2 comments:

JRuud said...

Sounds yummy. I'm going to have to try them out!!!

ellecupcake said...

whoa.. Thanks for the recipe! I have been craving pumpkin pie! Very nice post <3