Description
These Pecan Pumpkin Pie Bars are the best between pumpkin pie and pecan pie. You can serve this alongside your awesome Thanksgiving meal!
Ingredients
Units
Scale
- 12 oz. Box Gingersnaps
- 5 tbsp. Butter, melted
- 3/4 c. sugar
- 15 oz. can pure pumpkin
- 12 oz. can evaporated milk
- 1 tsp. Vanilla extract
- 2 large eggs
- 2 1/4 tsp. Pumpkin pie spice
- 1 c. chopped pecan pieces
- 1/2 c. light brown sugar
- Whipped Cream for garnish
Instructions
- Preheat oven to 350 Degrees. Line a 9X13 casserole baking dish with aluminum foil and spray with baking spray. Set aside.
- In a food processor, add the ginger snaps and pulse until fine. While still pulsing, slowly pour in the melted butter. Pour the ginger snaps into the bottom of the casserole baking dish and firmly press the crust evenly along the bottom of the dish. Bake for 5-7 minutes. Remove from heat and allow to cool.
- In a large bowl, stir together the sugar, pure pumpkin, evaporated milk, vanilla extract, 2 large eggs, and pumpkin pie spice. Mix together until well mixed. Pour on top of the ginger snap crust and bake for 20 minutes and remove from oven.
- Mix together the pecan pieces and brown sugar in a medium bowl, sprinkle the mixture on top of the pumpkin evenly and bake for an additional 15 minutes. Remove from oven and allow to cool. Serve with whipped cream if desired.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
