Pumpkin Toffee Pecan Bars
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
Pumpkin Toffee Pecan Bars have a gingersnap crust, a creamy pumpkin filling and then it's topped with toasted pecans and toffee
  • 2 cups crushed gingersnaps
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1 (15-ounce) can pumpkin
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1/2 cup toffee pieces
  • 1/2 cup chopped pecans, toasted
  • Caramel sauce (optional)
  1. Preheat oven to 350 degrees or 326 degrees if using a glass pan. If you want to remove the dessert from the pan to serve, cut a piece of parchment paper big enough to go up the sides of the pan so you can remove the dessert. Wait until it is cold to do this.
  2. Crush the gingersnap cookies in a food processor. Add the flour, sugar and melted butter. Mix until it comes together. Pat the mixture into a 9 x 13 pan.
  3. In a bowl combine all of the filling ingredients. Use a whisk or hand mixer and combine the filling ingredients until thoroughly mixed together. Pour on top of the crust.
  4. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cover and chill within 2 hours.Cut into bars to serve.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/11/24/pumpkin-toffee-pecan-bars/