Pumpkin Pecan Pie SquaresBy
I recently found this great recipe…then played with it and adapted it to create a healthier dessert! It is very tasty!! Simple and sweet…and just a little nutty (which are some of the exact characteristics I strive for in my life). ;)
I love the crust part the best. But I also love the filling the best. The topping was also very, very good. And of course, I always love the fresh whipped cream the best. Oh, such a great combination of lots of yummy tastes. Try it for yourself and see which part you like best!
Pumpkin Pecan Pie Squares
I was trying to go for a dollop of whipped cream…
but I can’t quite do a dollop.
Anybody out there good at a dollop?
(I think it’s fun to say the word dollop.)
1 cup whole wheat flour
1/2 cup oats
1/4 cup sucanat
1/2 cup butter
3/4 cup sucanat
2 cups pumpkin
1 cup heavy whipping cream
2 large eggs
1 t. cinnamon
1/4 t. nutmeg
1/2 t. cloves
1/2 t. ginger
1/2 cup pecans, chopped
1/4 cup sucanat
For Crust: Combine flour, oats, sucanat and butter. Mix until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes at 350 degrees.
For Filling: Combine sucanat, pumpkin, cream, eggs and spices in large bowl. Beat at medium speed for 1 to 2 minutes; pour over crust. Bake for 20 minutes.
For Topping: Combine pecans and sucanat in small bowl. Sprinkle pecan topping over filling. Continue baking for 20 to 30 minutes or until knife inserted in center comes out clean.
Cool completely in pan on wire rack. Cut into bars. Top with whipped cream (just a dollop).
If you recall…I don’t usually like recipes with nuts in them. I surprised myself by liking the pecan topping.
See? Everyone likes to be nutty every now and then…