MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Pumpkin Pie Bars
Categories: Bars, American
Yield: 18 -24 bars
1 1/2 c Graham cracker crumbs (180
-g) (about 12 full-sheet
-graham crackers)
1/2 c Pecans; (62 g); chopped
2 tb Granulated sugar (25 g)
5 tb Unsalted butter (71 g);
-melted
15 oz Can pure pumpkin (425 g)
1 c Brown sugar (200 g)
2 lg Eggs
1 1/2 c Heavy cream (360 ml)
1 ts Pure vanilla extract
1 tb Corn starch
1 1/2 ts Pumpkin pie spice *
1 ts Ground cinnamon
1/4 ts Salt
1/8 ts Fresh ground pepper
Whipped cream; for topping
-(optional)
Pecans; chopped, for
-topping, (optional)
Preparation time: 15 minutes Cooking time: 45 minutes
Like pumpkin pie, but so much easier! Made with a graham cracker and
toasty pecan crust, these easy creamy pumpkin bars are irresistible.
Preheat oven to 350 F (177 C). Line a 9x13" baking pan with
parchment paper with enough overhang on the sides to easily remove
the bars from the pan. Set aside.
Using a food processor, pulse the graham crackers (or crumbs) and
pecans together into crumbs. A few larger pieces of nuts is OK. Add
the sugar and melted butter and pulse until combined. Press tightly
into the bottom and up the sides of the prepared baking pan. Pre-bake
crust for 12 minutes. Leave oven on.
Using a handheld or stand mixer fitted with a whisk attachment (or
simply using a whisk) beat/whisk all of the filling ingredients
together in a large bowl until smooth. Pour into warm crust.
Bake for 40-50 minutes or until the center is no longer jiggly.
Remove from the oven, set on a wire rack, and allow to cool
completely. Once cool, cover and place in the refrigerator for at
least 1 hour and up to 3 days. Remove chilled bars from the pan using
the overhang on the sides and cut into squares. Bars are best served
chilled.
Top with whipped cream and chopped pecans, if desired. Cover and store
leftovers in the refrigerator for up to 1 week.
Recipe by Sally's Baking Addiction
Recipe FROM: <
https://sallysbakingaddiction.com/pumpkin-pie-bars/>
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