(Originally posted on our FB group with the following text by Meagan: “These are my Pumpkin Pecan Pie Bars. I combined and tweaked 3 different recipes to come up with it. I used Gluten free flour (my mom is GF) for Thanksgiving’s batch, and they turned out just fine. I’m corn lite, so please use safe for you ingredients, or substitutions.”)
Crust Layer:
1.25 cups Flour
2 Tbsp. Sugar
1/4 tsp. Salt
1/3 cup cold Butter
2 Tbsp. Water
1 tsp white vinegar
In a food processor, pulse together Flour, Sugar, and Salt until mixed. Add in butter, and pulse until mixture resembles fine crumbs. Add water and white vinegar, pulse a few more times until blended but still crumbly. Pour into a 9 x 13 glass baking dish, and spread out evenly. Press and pat down into a firm layer, then refrigerate for 15 minutes.
Pumpkin Layer:
1 can Pumpkin (15 oz.)
3/4 cup Sugar
3 eggs
1.5 cups Half and Half
1.5 tsp. Pumpkin Pie Spice
1/4 tsp. salt
Preheat oven to 375° F. Mix eggs and sugar until well combined. Add pumpkin, pumpkin pie spice, salt, and mix. Slowly add half and half and mix until well incorporated. Pour over chilled crust, and bake for 40-50 minutes, or until set in center.
Pecan Layer:
2 large eggs
1/2 cup water
1.25 cups packed brown sugar
1/4 tsp. plus a generous pinch of salt
1/3 stick of butter (cut on the 1/3 cup line and use the smaller part)
2 tsp. Vanilla extract
1.5 cups Pecan pieces
Whisk together the eggs and water until well blended. Add the brown sugar and salt. Melt the butter and add to the mixture. Add the vanilla extract and whisk until all ingredients are smooth. Pour the pecans on top of the pumpkin layer and gently shake the pan to evenly distribute. Pour liquid mixture over pecans (the pecans will float on top). Bake at 375°F for 40-50 minutes, until the pecan layer has reduced, and the center is set. Allow to cool at room temperature before refrigerating overnight.
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