Pumpkin-Pecan Squares Recipe ππ
Total Time: 1 hour 45 minutes
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Servings: 12
Yield: 24 bars
Description:
Indulge in the delightful blend of pumpkin and pecans with these Pumpkin-Pecan Squares! Perfect for dessert, these bars are a harmonious combination of seasonal flavors and crunchy nuts, making them an ideal treat for Christmas, Thanksgiving, or any weeknight gathering.
Ingredients:
- 18 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- 2 cups unbleached all-purpose flour
- 1 cup cake flour
- 1 cup pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 eggs
- 2 egg yolks
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup light brown sugar
- 1 cup pecans
- 1 cup walnuts
- 1/4 cup demerara sugar
- 1 cup sugar
- 1 tsp pure vanilla extract
Instructions:
- Optional: Substitute 2 1/4 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
- Optional: Substitute 3 cups (435 g) bleached all-purpose flour for the unbleached and cake flours.
- Line a 9×13 aluminum baking pan with heavy-duty foil, leaving 2-3 inches of foil sticking out on the short sides for easy removal.
- For the Pastry:
- In a small bowl or plastic bag, mix flours and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, mix butter, vanilla extract, and sugar on medium speed until light and fluffy (about 2 minutes).
- Add flours 1 cup at a time, mixing on medium speed until fully incorporated after each addition.
- Continue mixing until the dough forms large clumps.
- Press the dough into the prepared pan to about 1/4-inch thickness.
- Prick the pastry with a fork or wooden skewer.
- Chill until firm for about 20 minutes.
- Preheat the oven to 375Β°F (190Β°C). Spread nuts on a baking sheet and roast for 5-10 minutes until hot and aromatic (be careful not to burn them). Allow to cool.
- Bake the pastry until golden brown, about 18 to 20 minutes. Have the filling ready when the crust comes out of the oven.
- Lower the oven temperature to 350Β°F (175Β°C).
- For the Filling:
- Mix spices, salt, and sugar in a small bowl, whisking to combine.
- In a large bowl, whisk together pumpkin, eggs, yolks, vanilla extract, and evaporated milk until smooth.
- Slowly add the sugar/spice mixture, beating until well combined.
- Pour the filling over the hot crust.
- Bake for an additional 20 minutes or until just set and still jiggles in the center.
- Have the topping ready when the bars come out of the oven.
- For the Topping:
- Combine topping ingredients.
- Once the filling has set, remove bars from the oven and evenly sprinkle topping over the filling.
- Bake for 20-30 minutes until the topping is browned and about half melted. The filling may start to crack and become slightly puffy.
- Cool the bars on a wire rack for several hours, then refrigerate overnight.
- Remove from the pan, cut into 24 squares, and sprinkle sugar on top.
- Keep refrigerated until ready to serve. Enjoy with a dollop of slightly sweetened whipped cream for an extra treat!
This recipe yields irresistibly delicious Pumpkin-Pecan Squares that are sure to be a hit at any occasion. Enjoy the rich flavors and comforting aroma of fall in every bite!
