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I just HAD to make these after seeing them on Amy’s list. I made some modifications. Mainly made them dairy free, and didn’t use oats (since my youngest seems to have an aversion!).
A delightful autumn dessert!
Ingredients
Crust
1 cup white flour
1/2 cup wheat flour
1/2 cup brown sugar
1/3 cup butter
Filling
1 15 oz. can pumpkin
1 1/2 cup soy milk (Original recipe calls for 12 oz can evaporated milk)
2 eggs
1 Tbsp pumpkin pie spice
Topping
1 cup pecans, chopped
1/2 cup brown sugar
1 tsp cinnamon
Directions
Preheat oven to 350.
1. In large mixing bowl, combine flours, brown sugar and cut in the butter using a pastry blender. Once crumbly, add the crust mixture to a greased 9×13-inch baking dish. Press into the bottom with a measuring cup. (Will appear loose and that’s OK!)
2. In same mixing bowl, whisk pumpkin, milk, eggs and pumpkin pie spice. Pour over the crust and spread out over the crust. Bake at 350 for 20 minutes.
3. Meanwhile, in small mixing bowl, toss together the chopped pecans, brown sugar and cinnamon. After 20 minutes, remove the baking dish and top with the pecan mixture. Continue baking at 350 for another 15-20 minutes, or until toothpick comes out clean in the center.
4. Let cool on cooling rack and cut into 2 inch x 2 inch squares.
5. Top each Pumpkin Pecan Bar with dollop of whippped cream.
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{ 7 comments… read them below or add one }
Oh, this looks wayyyyyy too tempting!
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oh yum. I may have to actually bake now, today.
I’ve got everything in the house, and will use Pamela’s for the flours.
xoxo steph
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Erin, The $5 Dinner Mom Reply:
October 29th, 2009 at 10:37 am
@Stephanie O’Dea,
They are DELISH! Hope you guys enjoy them!
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Oh yum! I am eating pumpkin pecan pie “butter” right now
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How many cups are in a can of pumpkin – I don’t have any cans but I do have enough whole pumpkins??? Thank you,
[Reply]
Erin, The $5 Dinner Mom Reply:
October 29th, 2009 at 3:12 pm
@Carissa White,
15 oz can is about 1.5 cups of pumpkin
[Reply]
Cool recipe, but it has butter in it, which is dairy. Instead of butter, you could use Earth Balance. That’s dairy free.
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Erin, The $5 Dinner Mom Reply:
October 29th, 2009 at 3:12 pm
@Alyssa,
I use dairy-free smart balance for all butter substitutes.
[Reply]
recipe looks great. Your blog directs us to Amy’s List for the original recipe, but I can’t match your recipe to one on that site. Can you please tell me which recipe your modified? I love oatmeal and wanted to see the version with it added.
Thanks,
[Reply]
Erin, The $5 Dinner Mom Reply:
October 30th, 2009 at 6:44 am
@Cathy,
Pumpkin Pecan Pie Bars, down under desserts
[Reply]
thanks for pointing me to the right one. I did look at that recipe but didn’t realize it was the one you uses as it calls for 1 cup heavy whipping cream in the filling and yours above mentions 12 oz evaporated milk in the original.
After rereading the original, I think we would like yours better. But, I’ll add a little oatmeal to the crust.
Thanks Again &
Hope Your Day is a Happy One!
Cathy
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