Pumpkin Pie Pecan Bars

I just love the month of October…the cool evenings, the changes in the leaves, football season, and of course, National Pizza Month.  Other changes that occur during this month are our choices in food.  We are now thinking more comfort foods, crockpot recipes, stews and chili, as well as pumpkin pie, apple pie and of course the true southern favorite, pecan pie!

Yesterday I brought my version of pecan pie bars to my spin class (I just love tempting my students with yummy treats to work a little harder).  My members loved them and asked for the recipe.  Well, here you go, and I know you will all enjoy this easy sweet dessert.

Pumpkin Pie Pecan Bars

Crust:
2 ½  cups all purpose flour
1 cup salted butter (2 sticks), softened
⅓ cup powdered sugar

Filling:
4 eggs
1 ⅓ cups sugar
1 ½ cups Karo® Light Corn Syrup
1 ½ teaspoons Spice Islands® Pumpkin Pie Spice
4 tablespoons butter, melted
1 ½ teaspoons Spice Islands® Pure Vanilla Extract
2 ½ cups coarsely chopped pecan

Preheat oven to 350°F.  In a large bowl mix flour, butter and powered sugar with a fork until mixture resembles coarse crumbs.  Press firmly and evenly into a greased baking sheet (15 x 10-inch).

Bake crust 18-20 minutes, or until golden brown.

While crust is baking beat eggs, sugar, corn syrup, pumpkin pie spice, butter and vanilla in a large bowl until well combined.  Stir in pecans.  Pour over hot crust spreading evenly.

Bake 25 minutes (at 350°F).  Cool completely on wire rack before cutting into pieces.

Pumpkin Pie Pecan Bars

Pumpkin Pie Pecan Bars

Buon Appetito!


More Thanksgiving Goodies

"Sweet" Potato Casserole

“Sweet” Potato Casserole

Sweet Potato Casserole 

 4 large (about 4 lbs.) baked sweet potatoes (clean, bake 400°F 45-60 minutes)
1/3 cup brown sugar
½ cup melted butter
2 large eggs, slightly beaten
1 teaspoon Spice Islands® Vanilla
1/3 cup evaporated milk
¼ teaspoon Spice Islands® Nutmeg
1/2 teaspoon Spice Islands® Cinnamon

Preheat oven to 350°F.  Spray an 8×8-inch casserole pan with cooking spray.
Mix all ingredients until blended.  Pour into casserole pan, top with topping (see recipe below), bake 45-60 minutes or until firm.

Topping:

¼ cup brown sugar
¼ cup melted butter
1 cup chopped pecans
1/2 teaspoon Spice Islands® Cinnamon

Mix together, sprinkle over casserole.
Yields:  10 servings

Fresh Cranberry Sauce 

Yield:  2 Cups

1 cup sugar
1 cup water
1 package (12 ounces) fresh cranberries
½ teaspoon Spice Islands® Cinnamon
½ teaspoon Spice Islands® Orange Peel
½ teaspoon Spice Islands® Vanilla Extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.  Remove from heat.   Stir in vanilla. Cool to room temperature.   Cover.  Refrigerate until ready to serve.

Fresh Cranberry Sauce

What good southern Thanksgiving meal would be complete without cornbread dressing…

Cornbread Dressing

2 tablespoons butter
1 cup chopped onions
2 stalks celery
¼ cup fresh parsley
1 ½ teaspoon Spice Islands® Sage
½ teaspoon salt
½ teaspoon pepper
4 cups cornbread, cubed
2 cups chicken broth

Preheat oven to 350°F.  Heat butter in a large skillet over medium heat.  Add onions and celery.  Saute until soft and translucent, about 5-8 minutes.  Remove from heat and stir in parsley, thyme, salt and pepper.   In a large casserole dish combine cornbread cubes, onion mixture and chicken broth.  Bake 30-35 minutes, or until slightly golden.

Traditional Southern Cornbread Dressing

I hope you all have a wonderful Thanksgiving with family and friends!