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BARS - Ginger Pumpkin Praline Squares
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: LandOLakes.com
| GINGER PUMPKIN PRALINE SQUARES | |
| 1 ½ cups | firmly packed brown sugar,, (divided use) |
| ¼ cup | sugar |
| 1 (29-ounce) can | pumpkin |
| 1 (12-ounce) can | evaporated milk |
| 5 | eggs |
| 2 teaspoons | ground cinnamon |
| ½ teaspoon | ground ginger |
| ½ teaspoon | ground cloves |
| ¾ cup | flour |
| ¼ cup | cold butter, cut into chunks |
| ½ cup | chopped pecans |
| Whipped cream, for serving | |
Preheat oven to 350 F.
Combine 1 cup brown sugar, sugar, pumpkin, milk, eggs and spices in a large bowl. Beat at medium speed, scraping bowl often, until smooth. Pour into greased 13x9-inch baking dish.
Bake for 25 to 30 minutes or until partially set.
Meanwhile, combine flour and 1/2 cup brown sugar in a small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling.
Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate until cooled completely, about 11/2 hours.
Cut into squares and put a dollop of whipped cream on each square; sprinkle with cinnamon, if desired. Store refrigerated. Makes 12 servings.
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