Pumpkin-Pecan Squares

Recipe by Steve_G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
  • Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
  • Line a 9x13 aluminum baking pan with heavy duty foil.
  • Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
  • FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
  • Continue mixing until the dough begins to come together in large clumps.
  • Press dough into prepared pan about 1/4-inch thick.
  • Prick the pastry with the tines of a fork or a wooden skewer.
  • Chill until firm, about 20 minutes.
  • While the pastry is resting, Place rack in center of oven.
  • Preheat to 375 degrees F.
  • Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
  • HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
  • Lower oven temp to 350 degrees.
  • FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
  • Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
  • Slowly add sugar/spice mix and beat until well combined.
  • Pour over HOT crust.
  • Bake for an additional 20 minutes or until just set and still jiggles in the center.
  • HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
  • FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
  • Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
  • Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
  • Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.
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