Pumpkin-Pecan Squares
Ingredients
- For the pastry ⓘ
- 18 tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb, 255 gms) ⓘ
- 3/4 cup light brown sugar, firmly packed (165 gms) ⓘ
- 1/2 teaspoon pure vanilla extract ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups unbleached all-purpose flour (290 gms) ⓘ
- 1 cup cake flour (145 gms) ⓘ
- For the filling ⓘ
- 1 (15 ounce) can pumpkin puree ⓘ
- 1 (12 ounce) can evaporated milk ⓘ
- 3/4 cup sugar (150g gms) ⓘ
- 2 eggs (100 gms) ⓘ
- 2 egg yolks
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon pure vanilla extract ⓘ
- For the Topping ⓘ
- 1 cup packed light brown sugar (217 gms) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1832
kcal
92% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).