Pumpkin Pecan Pie Bars

$To make these tasty bars, you will need: - 1 ½ cups all-purpose flour - ½ cup old-fashioned oats - ½ cup packed brown sugar - ½ cup cold butter, cubed - ½ teaspoon salt - 1 cup pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pecans, chopped - Optional: whipped cream for serving You can switch some items if needed: - Use coconut oil instead of butter for a dairy-free option. - Substitute maple syrup for brown sugar for a different sweetness. - Gluten-free flour can replace all-purpose flour if you need it gluten-free. - If you don't have sweetened condensed milk, you can blend milk with sugar until thick. To make your bars even better, try these ideas: - Add whipped cream on top for a creamy finish. - Dust with powdered sugar for a nice look. - Serve with a scoop of vanilla ice cream for extra flavor. - Top with toasted pecans for added crunch and flavor. Start by preheating your oven to 350°F (175°C). Grab a 9x13-inch baking pan. Lightly grease it with butter or cooking spray. This step helps the bars not to stick. In a large bowl, mix together 1 ½ cups of all-purpose flour, ½ cup of old-fashioned oats, ½ cup of packed brown sugar, and ½ teaspoon of salt. Once mixed, add in ½ cup of cold, cubed butter. Use a pastry cutter or your fingers to mix this until it looks like coarse crumbs. It’s okay to leave some small chunks of butter. This will make the crust flaky. After the crust mixture is ready, press it firmly into the bottom of your pan. Use your fingers or the back of a measuring cup to spread it evenly. Bake it for about 10-12 minutes, or until it is slightly golden and set. While your crust bakes, you can prepare the pumpkin filling. In a medium bowl, whisk together 1 cup of pumpkin puree, 1 cup of sweetened condensed milk, and 2 large eggs. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Whisk until the mixture is smooth and well combined. Once your crust is out of the oven, carefully pour the pumpkin filling over it. Use a spatula to spread the filling evenly across the crust. Next, sprinkle 1 cup of chopped pecans evenly on top of the pumpkin filling. This adds a nice crunch to your bars. Now, place the pan back in the oven and bake for another 25-30 minutes. The bars are done when the filling is set. You can check this by inserting a toothpick into the center. If it comes out clean, the bars are ready. After baking, remove the pan from the oven. Let the bars cool completely in the pan on a wire rack. This cooling time helps them hold together when you cut them. Once cool, slice them into squares or bars. If you like, top them with a dollop of whipped cream for extra flavor. To get a great crust, keep your butter cold. When you mix in the butter, leave small chunks. This makes the crust flaky. Press it firmly into the pan. Make sure it is even. Bake it until it is just golden. This step sets a nice base for the bars. For a smooth filling, start with room temperature ingredients. Mix the pumpkin puree, sweetened condensed milk, and eggs well. Whisk until there are no lumps. Incorporate the spices evenly. This ensures every bite has flavor. Pour the filling gently over the crust. Spread it with a spatula to keep it even. These bars are perfect for sharing. For a special touch, add whipped cream on top. You can also sprinkle toasted pecans for extra crunch. Dust with powdered sugar for a pretty finish. Serve them on a nice platter to impress guests. They make a great dessert for holidays or family gatherings. {{image_4}} You can make these bars gluten-free by swapping out all-purpose flour. Use a gluten-free flour blend instead. Make sure it has a good binding agent. This will keep your bars from falling apart. The taste remains rich and satisfying, just like the classic version. To make these bars vegan, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. For the sweetened condensed milk, use coconut cream or a vegan version found in stores. This will give you a creamy texture without animal products. Spice it up by adding more flavor! Try different spices like allspice or cardamom. You can also mix in chocolate chips for a sweet surprise. Chopped apples or cranberries can add a fruity twist. These small changes can make your bars unique and exciting. To keep your pumpkin pecan pie bars fresh, store them in an airtight container. This helps prevent dryness and keeps them tasty. Place a piece of parchment paper between layers if stacking. This way, they won't stick together. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them for about a week. Freezing is a great way to save these bars for later. First, let the bars cool completely. Then, cut them into squares or bars. Wrap each piece in plastic wrap tightly. Place the wrapped bars in a freezer-safe bag or container. You can freeze them for up to three months. When you're ready to enjoy, simply thaw them in the fridge overnight. To reheat your pumpkin pecan pie bars, preheat your oven to 350°F (175°C). Place the bars on a baking sheet. Cover them with aluminum foil to keep moisture in. Heat for about 10-15 minutes until warm. This method helps keep the crust crisp and the filling soft. You can also enjoy them chilled or at room temperature if you prefer. Yes, you can prepare pumpkin pecan pie bars ahead of time. Make them a day or two before you plan to serve. Store them in the fridge after they cool. This helps the flavors blend and makes them even tastier. Just remember to cover them well to keep them fresh. If you need a substitute for sweetened condensed milk, try using coconut milk mixed with sugar. Combine one cup of coconut milk with two-thirds cup of sugar. Stir until the sugar dissolves. This mix gives a similar sweetness and adds a nice flavor twist. Pumpkin pecan pie bars can last up to five days in the fridge. Keep them in an airtight container to maintain freshness. If you want to keep them longer, consider freezing them. They can last up to three months in the freezer. Just thaw them in the fridge when you’re ready to enjoy! This article covered how to make delicious Pumpkin Pecan Pie Bars. We discussed the ingredients, step-by-step baking, and tips for the best results. You learned about variations, including gluten-free and vegan options, plus how to store and reheat leftovers properly. In conclusion, these bars are a tasty treat for any occasion. With the right tips, you can bake them perfectly. Enjoy your baking journey, and share these bars with friends and family!$

Indulge in the perfect fall treat with these Pumpkin Pecan Pie Bars! Easy to make and bursting with flavor, these delicious bars combine a flaky oat crust with creamy pumpkin filling and crunchy pecans. Ideal for gatherings or a cozy night in, this recipe is sure to impress. Click through to explore the full recipe and elevate your dessert game today! #PumpkinPecanPie #FallDesserts #BakingInspiration #YummyTreats

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Ingredients

1 ½ cups all-purpose flour

½ cup old-fashioned oats

½ cup packed brown sugar

½ cup cold butter, cubed

½ teaspoon salt

1 cup pumpkin puree

1 cup sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pecans, chopped

Optional: whipped cream for serving

Instructions

Start by preheating your oven to 350°F (175°C). Take a 9x13-inch baking pan and lightly grease it with butter or cooking spray to prevent sticking.

In a large mixing bowl, combine the all-purpose flour, old-fashioned oats, brown sugar, and salt. Then, add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, mix the butter in until the mixture resembles coarse crumbs, allowing small chunks of butter to remain for a flaky texture.

Once the crust mixture is ready, press it firmly and evenly into the bottom of the prepared baking pan. Use your fingers or the back of a measuring cup to ensure even coverage. Bake this crust in the preheated oven for about 10-12 minutes, or until it’s slightly golden and set.

While the crust is baking, prepare the pumpkin filling. In a separate medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Continue whisking until the mixture is completely smooth and well blended.

Once the crust is out of the oven, carefully pour the pumpkin filling over the baked crust, using a spatula to spread it evenly across the surface.

Generously sprinkle the chopped pecans over the top of the pumpkin filling, distributing them evenly to add delicious crunch.

Place the pan back into the oven and bake for an additional 25-30 minutes. You'll know it's done when the filling is set and a toothpick inserted into the center comes out clean.

After baking, remove the pan from the oven and let the bars cool completely in the pan on a wire rack to ensure they hold together nicely when cut.

Once the bars are completely cool, slice them into squares or bars as desired. For an extra touch of indulgence, serve with a dollop of whipped cream on top.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

- Presentation Tips: To elevate the visual appeal, consider dusting the bars lightly with powdered sugar before serving, or add a sprinkle of toasted pecans on top for added texture contrast.