Description
These Pumpkin Pie Bars are the perfect make ahead dessert for your holiday gathering. Creamy pumpkin pie filling and a buttery pecan topping!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup dry powdered milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 29 ounce can pure pumpkin puree
- 14 ounce can sweetened condensed milk
- 1/2 cup packed brown sugar
- 4 eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Spray a 9 by 13 inch pan with nonstick baking spray and set aside.
- In a medium mixing bowl, whisk together flour, granulated sugar, dry powdered milk, baking powder, baking soda, and salt. Set aside.
- In another medium sized mixing bowl, add pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, ginger, and nutmeg. Beat on medium speed with electric mixer until smooth and creamy. Pour the pumpkin filling into the prepared pan.
- Evenly top the pumpkin mixture with the flour mixture. Drizzle melted butter evenly over the top. Sprinkle with chopped pecans if desired and use a fork to gently mix that top layer together just a bit, not stirring all the way through to the pumpkin layer.
- Bake at 350 degrees for 50-60 minutes. Cover the top loosely with a piece of foil for the last 10 minutes if the top is getting too brown. Remove from the oven, and cool completely at room temperature. Refrigerate at least three hours before cutting into bars and serving. You may find it easier to serve the pieces upside down as shown in the last picture. Don’t forget the whipped cream!
Notes
This recipe is adapted from Taste of Home.
Nutrition
- Serving Size: 1 Bar
- Calories: 361
- Sugar: 37g
- Sodium: 1605mg
- Fat: 17g
- Saturated Fat: 8.1g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.4g
- Carbohydrates: 49g
- Fiber: 2.2g
- Protein: 6.3g
- Cholesterol: 71mg
