Cooking Lesson #949: Miracle Pumpkin Pecan Squares

…from the Perspectives’ Holiday Kitchen

How you doin’? It’s a Thanksgiving miracle!
 
In my holiday kitchen, I like to have a mix of traditional pies, such as the classic pecan pie and the old fashioned favorite, pumpkin pie. What could be better than combining two classic Thanksgiving pies into one delicious bar dessert?
 
My Pumpkin Pecan Squares are made with a homemade sugar-cookie crust, real pumpkin filling and a pecan streusel topping for one fantastic holiday dessert.
 
Did you know that the pecan tree is a large deciduous tree, growing to 66–131 feet in height? It typically has a spread of about 39–75 feet with a trunk up to 6 feet diameter.
 
Exactly, what is a pecan? A pecan, like the fruit of all other members of the hickory genus, is not truly a nut but is technically a drupe—a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed. The husk itself is aeneous, that is, brassy greenish-gold in color, oval to oblong in shape, which starts out green and turns brown at maturity, at which time it splits off in four sections to release the thin-shelled seed which is utterly delicious.  
 
These scrumptious, shareable bars have a cornucopia of fall flavors and textures—a buttery oatmeal crust, light-as-air spiced pumpkin filling, and crunchy candied pecans. The best part: this simple dessert comes together in about an hour.
 
Prep time:  30 minutes
Bake time:  1 hour, 5 minutes
Yield:  12 servings
 
Ingredients 
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted softened butter
3/4 cup granulated sugar
1 15-ounce can Libby's 100% pure pumpkin (I prefer Libby brand)
1 12-Ounce can evaporated milk (I prefer Nestlé Carnation brand)
2 large eggs
2-1/4 tsp pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 cups whipped cream
 
Directions

1. Preheat an oven to 350⁰ F.
2. Combine the flour, oats, brown sugar and butter in small mixing bowl. Beat on low speed for 1 to 2 minutes or until crumbly.
3. Press the mixture into the bottom of an 8 X 8-inch ungreased baking pan and bake for 15 minutes. Cool for 10 minutes.
4. Combine the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl, beat on medium speed for 1 to 2 minutes and then pour the mixture over crust.
5. Bake the bars for 25 minutes.
6. In the meantime, combine the pecans and brown sugar in small bowl.
7. Open the oven and sprinkle the pecan topping over the filling.
8. Continue baking the bars for 20 to 25 minutes, or until a knife inserted in center comes out clean.
9. Cool completely in pan on wire rack.
10. Cut into 12 bars.
11. Top with whipped cream just before serving.

ChefSecret:  Be sure to get your can labels right—only use 100% pure pumpkin, not pumpkin pie filling. If you love old-fashioned southern BBQ, try smoking with pecan wood chips instead of hickory wood chips.

Quip of the Day:  Q. Why did the pecan turn down a job offer? A. It wasn’t willing to shell out!
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Pumpkin #PumpkinPecanBars #RealPumpkin #ChoppedPecans #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

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