Pumpkin Pecan Pie Bars

CRUST INGREDIENTS:

2 1/2 cups all-purpose flour
3 Tbsp. sugar
1/2 tsp. salt
2 sticks cold butter, diced
1 large egg yolk
1 tsp. vanilla extract
1/4 cup ice water

CRUST DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a food processor combine flour, sugar and salt. Pulse to combine.
  3. Add diced butter and mix for about 10 seconds until the flour becomes the consistency of cornmeal.
  4. In a small bowl mix together egg yolk and vanilla extract and add ¼ cup ice water.
  5. Add the egg mixture to the flour and pulse until the dough begins to come together.
  6. Dump the dough out into a 9×13” glass baking dish.
  7. Press the dough down into the pan and up the sides to form a crust. The sides of the crust should only be about 1” high. If the dough is too soft to work with, you can refrigerate for 30 minutes before forming into the pan.
  8. Prick the bottom of the crust with a fork a few times before baking.
  9. Bake the crust for 15 minutes just to par bake it.

FILLING INGREDIENTS:

1 15oz can pumpkin puree
3 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 Tbsp. melted butter
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/4 cup heavy cream
1 1/2 cups pecan halves (can also use chopped)

FILLING DIRECTIONS:

  1. In a large bowl combine pumpkin, eggs, corn syrup, sugar, vanilla extract, pumpkin pie spice, heavy cream and melted butter. Mix with a wooden spoon until well combined.
  2. Add pecans to the par-baked pie crust (reserving a few for the top) and pour over the pumpkin filling. Press a few more pecans into the top of the filling anywhere they are needed. This step is not necessary but results in a prettier finished product.
  3. Bake until center is firm to the touch in the center and bars do not jiggle when gently shook, about 50 minutes.
  4. Cool for 2 hours at room temperature and then chill in the refrigerator until firm before slicing and serving.
  5. Top with whipped cream and a sprinkle of pumpkin pie spice.
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