PUMPKIN PECAN PIE BARS RECIPE RECIPES

Name: Pumpkin-Pecan Pie Bars
Prep time: 25 min
Cook time: 8 h 15 min
Yield: 16
Ingredients: 0.333 c. of plus 1/4 c. Hy-Vee unsalted butter; 0.25 c. of plus 1/2 c. Hy-Vee granulated sugar; 0.5 tsp. of Hy-Vee ground ginger; 1.25 c. of Hy-Vee graham cracker crumbs; 1 (8-oz.) pkg. Hy-Vee cream cheese; 1.25 c. of Hy-Vee canned pumpkin; 0.333 c. of Hy-Vee sour cream; 2.5 tsp. of pumpkin pie spice; 2 tsp. of Hy-Vee vanilla extract; 3 Hy-Vee large eggs; 0.25 c. of Hy-Vee all-purpose flour; 1 c. of Hy-Vee brown sugar; 1.5 c. of Hy-Vee pecan pieces

PUMPKIN-PECAN PIE BARS - HY-VEE RECIPES AND IDEAS

Pumpkin-Pecan Pie Bars - Hy-Vee Recipes and Ideas image

Pumpkin pie meets pecan pie meets cheesecake. And that's all we need to say about this stellar pie-bar-cheesecake mash-up.

Provided by Hy-Vee Seasons Magazine

Prep Time 25 minutes

Cook Time 8 hours 15 minutes

Yield 16

Number Of Ingredients 13

Ingredients

0.333 c. of plus 1/4 c. Hy-Vee unsalted butter
0.25 c. of plus 1/2 c. Hy-Vee granulated sugar
0.5 tsp. of Hy-Vee ground ginger
1.25 c. of Hy-Vee graham cracker crumbs
1 (8-oz.) pkg. Hy-Vee cream cheese
1.25 c. of Hy-Vee canned pumpkin
0.333 c. of Hy-Vee sour cream
2.5 tsp. of pumpkin pie spice
2 tsp. of Hy-Vee vanilla extract
3 Hy-Vee large eggs
0.25 c. of Hy-Vee all-purpose flour
1 c. of Hy-Vee brown sugar
1.5 c. of Hy-Vee pecan pieces

Steps:

1.
Preheat oven to 325 degrees. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Spray foil with nonstick spray; set aside.
2.
Combine 1/3 cup melted butter, 1/4 cup granulated sugar, and ginger in a medium bowl. Add graham cracker crumbs; toss to combine. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes or until light brown. Cool on a wire rack. Increase oven temperature to 350 degrees.
3.
Beat cream cheese with an electric mixer for 30 seconds. Beat in pumpkin, remaining 1/2 cup granulated sugar, sour cream, 2 teaspoons pumpkin pie spice and vanilla, scraping bowl occasionally. Beat in eggs, one at a time, until combined. Spoon filling into crust-lined pan.
4.
Combine remaining 1/4 cup melted butter, flour, and remaining 1/2 teaspoon pumpkin pie spice. Stir in brown sugar and pecans; combine well. Sprinkle topping on pumpkin filling. Bake for 45 to 50 minutes or until center is set. Cool completely in pan on a wire rack. Refrigerate overnight. Use foil to lift uncut bars out of pan; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 350, FatContent 22g, SaturatedFatContent 9g, TransFatContent 0g, CholesterolContent 70mg, SodiumContent 100mg, CarbohydrateContent 35g, FiberContent 2g, SugarContent 27g, ProteinContent 4g

PUMPKIN PIE BARS RECIPE: HOW TO MAKE IT

Pumpkin Pie Bars Recipe: How to Make It image

These bars taste like a cross between pumpkin pie and pecan pie—yum! If you can't find butter cake mix, yellow cake mix works. —Sue Draheim, Waterford, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 can (29 ounces) pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package butter recipe golden cake mix (regular size)
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional

Steps:

Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

Nutrition Facts : Calories 419 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 360mg sodium, CarbohydrateContent 53g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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