Ingredientes para Pecan Topped Pumpkin Pie Squares
- 1 ½ cups all-purpose flour
- Quick Cooking Rolled Oats
- ¾ cup packed light brown sugar (½ cup for crust, ½ cup for topping)
- 1 cup (2 sticks) cold unsalted butter (½ stick for crust, ½ stick for topping)
- Canned Pumpkin
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- Sugar
- Pinch of salt
- Cinnamon
- Ginger
- Clove
- ½ cup chopped pecans
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Cómo preparar Pecan Topped Pumpkin Pie Squares
- Preheat oven to 350°F (175°C).
- **Make the Crust:**
- In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup rolled oats, ½ cup packed light brown sugar, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom and up the sides of a greased 13x9 inch baking pan.
- Bake for 15 minutes, or until lightly golden.
- **Make the Pumpkin Filling:**
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Pour the pumpkin filling evenly over the pre-baked crust.
- Bake for 20 minutes.
- **Make the Pecan Topping:**
- In a medium bowl, combine ½ cup packed light brown sugar, ½ cup chopped pecans, ¼ cup all-purpose flour, ¼ cup (½ stick) cold unsalted butter, cut into small pieces, and a pinch of salt. Mix until well combined.
- Sprinkle the pecan topping evenly over the pumpkin filling.
- Return to the oven and bake for an additional 15-20 minutes, or until the filling is set and the topping is golden brown.
- Let cool completely in the pan before cutting into squares. Serve with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
95g
Fat
30g
Carbs
11g
