Description
A delightful twist on classic pumpkin pie, these bars combine the rich flavors of pumpkin with sweetened condensed milk for a creamy dessert perfect for fall gatherings.
Ingredients
Scale
- 1 cup (225 g / 8 ounces) salted butter, softened to room temperature
- 3 cups (360 g / 12.7 ounces) all-purpose flour, spooned and leveled
- ¾ cup (150 g / 5.3 ounces) brown sugar
- 1 can (15 ounces / 425 g) canned pumpkin (not pumpkin pie mix)
- 1 can (14 ounces / 400 g) sweetened condensed milk
- 2 large eggs
- 1 cup (125 g / 4.4 ounces) chopped pecans
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it lightly with butter or cooking spray.
- Make the crust by creaming together the softened butter and brown sugar until light and fluffy.
- Gradually add in your flour and cornstarch, mixing until a crumbly mixture forms.
- Press the crumbly crust mixture into the prepared pan evenly.
- Bake it in the preheated oven for about 15 minutes, just until lightly golden.
- Meanwhile, whisk together the canned pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and baking powder until smooth.
- Fold in the chopped pecans.
- Pour the pumpkin filling over the baked crust, spreading it evenly.
- Bake for about 30-35 minutes, until the center is set.
- Cool in the pan on a wire rack before cutting into squares.
Notes
Serve with whipped cream or a drizzle of caramel sauce for added decadence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, dessert, fall recipes, bars, sweetened condensed milk