Pumpkin Pecan Pie Squares
ByI 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.)
(dollop)
Crust:
1 cup whole wheat flour
1/2 cup oats
1/4 cup rapadura (or sucanat!) (Did you read my updated post about the rapadura/sucanat mystery?)
1/2 cup butter
Filling:
3/4 cup rapadura
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
Topping:
1/2 cup pecans, chopped
1/4 cup rapadura
Whipped cream
For Crust: Combine flour, oats, rapadura 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 rapadura, 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 rapadura 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…
(dollop)
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You’ll find more great recipes at Money Saving Mom.
Visit Rocks in my Dryer for more Works for me Wednesday.
Your dollop looks great to me! And the yummy treat under it!
Hmmm, pecans should be on sale soon…
where do you suppose the word dollop came from? :-)
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I am SO making this today!!! It’s funny, I woke up this morning thinking I wanted to make something pumpkin-y today. Perfect timing:)
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This sounds absolutely scrumptious! :D
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Looks like a dollop to me!
My children love nuts of every kind, until I put them in something . . . so I grind the nuts and put them in and on lots of things. It’s not a total disguise – they know I grind the nuts and they eat them this way. I’ve found that it helps hold baked goods together better, and it adds a bit more nutrition, and a slightly nutty taste. Try it, you’ll like it!
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Hey, I think I will try these for Thanksgiving. My hubby and I decided to take to the road this holiday all by ourselves (since all our family live on the other end of the country and airline tickets are SO expensive) and go to a few national parks, so we’re not having a “normal Thanksgiving dinnner”. I’m thinking of all sorts of on-the-go variations. So maybe this will make up for pumpkin pie… we are vegan vegetarian, so I will probably modify them, but I look forward to the result!
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Ooooo la-lish! I want some right now.
looks so very yummy!
Thanks for sharing.
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Thank You for sharing the recipe, I’ll be baking it for my family and our Sunday church meal tomorrow- It looks really delicious~ Melissa
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