Cooke Cooks- Punkin Week- Recipe #6

We almost made it the whole week! Today is recipe #6! Pumpkin Pecan Pie Bars. They are so easy and so delicious. They have been a hit with our whole family and everyone at my husbands' job. Moist, slightly spiced and easy to hold. Perfect for a party or maybe tailgating?

Here is the recipe Pumpkin Pecan Pie Bars

Mix the butter, oats, flour and brown sugar in a small bowl until crumbly.

Press it into the bottom of a 13x9 inch baking dish. Bake for 15 minutes. Meanwhile, mix the sugar, pumpkin, evaporated milk, eggs and cinnamon in a mixing bowl. Beat 1 to 2 minutes.

Pour over crust, return to the oven and bake for 20 minutes.

Take it out of the oven after 20 minutes, mix the nuts and the brown sugar together and sprinkle it on the top. Put the pan back in the oven for another 20-25 minutes, or until it is set.

Mmm, Mmm, MMMMM. These are good. Very, very good. They would be a good part of a dessert bar for the holidays, as a replacement for pumpkin pie or, ya know. Just to eat whenever because they are that good. And easy, did I mention how easy they are? :)

My adapted recipe:

1 cup flour

1/2 cup brown sugar

1/2 cup butter or margarine, melted

1/2 cup oats

3/4 cup sugar

1-15 oz can 100% pure pumpkin

1-12 oz can evaporated milk

2 eggs

2 teaspoons cinnamon

1/2 cup chopped pecans

1/4 cup packed brown sugar

Preheat oven to 350 degrees. Mix flour, brown sugar, butter and oats together; mix until crumbly. Press into 13x9 inch baking dish, bake for 15 minutes.

Mix pumpkin, evaporated milk, eggs and cinnamon together in a large bowl, beat for 1-2 minutes. Pour over baked crust. Bake for 20 minutes. Mix the brown sugar and nuts together, remove pan from oven and sprinkle on the topping. Return the pan to the oven for 20-25 minutes more, or until set. Remove from oven and let cool. Serve with whipped cream, if desired.