PUMPKIN-PECAN PIE BARS

PUMPKIN-PECAN PIE BARS image

Categories Nut

Yield 12

Number Of Ingredients 20

Preheat oven to 350 degrees; line 9x13 inch baking pan with foil very tightly in both directions with the edges of the foil extending over all the sides so the whole thing can be "lifted" out of the pan
for the crust; cream together 2 sticks softened unsalted butter and 2/3 cup packed brown sugar;
add:
2 2/3 cups all-purpose flour
1/2 tsp. salt
Mix on medium speed until fluffy, about 5 minutes.
Press the dough into the bottom of the pan and bake until golden, 30 minutes.
For the filling, whisk:
6 eggs
3/4 cup each sugar and packed brown sugar
Mix:
1 can pumpkin puree (15 ounces)
1/2 cup pure maple syrup
1/4 cup light corn syrup
2 Tbsp. bourbon
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
3 cups chopped pecans
Mix together the filling ingredients and pour over the hot crust

Steps:

Bake the bars until filling is just set, about 45 minutes. Cool the bars to room temperature. Place another baking pan over the cooked bars and turn them upside down and gently pull on the foil until the bars drip out of pan; remove the foil; cut the bars while they are upside down; this keeps the pecans intact instead of being pushed down by the knife. Serve with just sightly sweetened whipped cream!