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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Pumpkin Pecan Bars

    October 29, 2009 by Erin, The $5 Dinner Mom 13 Comments

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    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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    Pumpkin Pecan Bars

    These bars have a crumby crust, a pumpkin layer and a pecan streusel layer - they are a delightful autumn dessert!
    Prep Time15 minutes
    Cook Time35 minutes
    Servings - 12 bars

    Ingredients 

    Crust

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

    Filling

    • 15 oz. can pumpkin puree
    • 1 1/2 cups heavy cream
    • 3 large eggs
    • 1 Tbsp pumpkin pie spice

    Topping

    • 1 cup chopped pecans
    • 1/2 cup brown sugar
    • 1 tsp cinnamon
    • 4 dollops whipped cream topping

    Instructions

    • Preheat oven to 350 F.
    • 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 9x13-inch baking dish. Press into the bottom with a measuring cup. (Will appear loose and that's OK!)
    • 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 F for 20 minutes.
    • 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.
    • Let cool on cooling rack and cut into 2 inch x 2 inch squares.
    • Top each Pumpkin Pecan Bar with dollop of whipped cream.

    Notes

    Homemade Pumpkin Pie Spice Mix. 

     

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    Filed Under: Baking, Budget Friendly Recipes, Dairy Free Meal Ideas, Dessert Recipes, Healthy Holiday Recipes Tagged With: pumpkin

    Comments

    1. Suz says

      October 29, 2009 at 7:38 am

      Oh, this looks wayyyyyy too tempting!

      Reply
    2. Stephanie O'Dea says

      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 says

        October 29, 2009 at 10:37 am

        @Stephanie O’Dea,

        They are DELISH! Hope you guys enjoy them!

        Reply
    3. Alisa - One Frugal Foodie says

      October 29, 2009 at 10:30 am

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

      Reply
    4. Carissa White says

      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 says

        October 29, 2009 at 3:12 pm

        @Carissa White,

        15 oz can is about 1.5 cups of pumpkin

        Reply
    5. Alyssa says

      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 says

        October 29, 2009 at 3:12 pm

        @Alyssa,

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

        Reply
    6. Cathy says

      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 says

        October 30, 2009 at 6:44 am

        @Cathy,

        Pumpkin Pecan Pie Bars, down under desserts

        Reply
    7. Cathy says

      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
    8. Poplar S-Turn or Offset - Left Hand says

      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

    Trackbacks

    1. » Pumpkin Pie Bars says:
      October 18, 2012 at 3:31 am

      […] I put the search out for dairy-free pumpkin pie bars. I found these, and knew immediately it was a recipe I was down for. But, in true Dandy Life fashion, I […]

      Reply

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    I’m Erin Chase…

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