Dairy Free Pumpkin Pecan Bars

by Erin, The $5 Dinner Mom on October 29, 2009

pumpkin-pecan-bars

I just HAD to make these after seeing them on Heavenly Homemakers 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!

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Dairy Free Pumpkin Pecan Bars

Yield – 12 servings

Preparation Time – 15 minutes

Cooking Time – 35-40 minutes

Ingredients

Crust

  • 1 cup white flour
  • 1/2 cup wheat flour
  • 1/2 cup brown sugar
  • 1/3 cup butter (use dairy free)

Filling

  • 1 15 oz. can pumpkin
  • 1 1/2 cup soy milk (Original recipe calls for heavy whipping cream)
  • 2 eggs
  • 1 Tbsp pumpkin pie spice

Topping

  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1 tsp cinnamon

Directions

  1. Preheat oven to 350.
  2. In large mixing bowl, combine flours, brown sugar and cut in the butter using a pastry blender.
  3. 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!)
  4. In same mixing bowl, whisk pumpkin, milk, eggs and pumpkin pie spice. Pour over the crust and spread out over the crust.
  5. Bake at 350 for 20 minutes.
  6. 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.
  7. Let cool on cooling rack and cut into 2 inch x 2 inch squares.
  8. Top each Pumpkin Pecan Bar with dollop of whipped cream.

{ 12 comments… read them below or add one }

Suz October 29, 2009 at 7:38 am

Oh, this looks wayyyyyy too tempting!

Reply

Stephanie O'Dea October 29, 2009 at 9:54 am

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

Reply

Erin, The $5 Dinner Mom October 29, 2009 at 10:37 am

@Stephanie O’Dea,

They are DELISH! Hope you guys enjoy them!

Reply

Alisa - One Frugal Foodie October 29, 2009 at 10:30 am

Oh yum! I am eating pumpkin pecan pie “butter” right now :)

Reply

Carissa White October 29, 2009 at 11:34 am

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 October 29, 2009 at 3:12 pm

@Carissa White,

15 oz can is about 1.5 cups of pumpkin

Reply

Alyssa October 29, 2009 at 11:42 am

Cool recipe, but it has butter in it, which is dairy. Instead of butter, you could use Earth Balance. That’s dairy free.

Reply

Erin, The $5 Dinner Mom October 29, 2009 at 3:12 pm

@Alyssa,

I use dairy-free smart balance for all butter substitutes.

Reply

Cathy October 29, 2009 at 10:30 pm

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 October 30, 2009 at 6:44 am

@Cathy,

Pumpkin Pecan Pie Bars, down under desserts

Reply

Cathy October 30, 2009 at 8:53 am

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

Reply

Poplar S-Turn or Offset - Left Hand August 30, 2014 at 4:44 am

Keep the layout you have ‘ One of the quickest ways to increase the cost
of a kitchen remodel is by changing up the layout. Some family members may be
sitting in the living room, children are in the family room and others are in the kitchen creating the meal.
I want you to stop before you do this and first identify important project steps.

Reply

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