Ingrédients pour Pumpkin Pecan Squares
- 1 cup unsalted butter (for crust), 1/4 cup unsalted butter (melted, for topping)
- 1/2 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt (for crust), 1/4 teaspoon salt (for filling), a pinch of salt (for topping)
- 1 1/2 cups unbleached all-purpose flour (for crust), 1/2 cup all-purpose flour (for topping)
- 1/2 cup cake flour
- 1 (15 ounce) can pumpkin puree
- 1/2 cup evaporated milk
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup pecan halves (for roasting), 1/2 cup chopped pecans (for topping)
- not used
- whipping cream (optional, for serving)
- powdered sugar (optional, for garnish)
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Comment préparer Pumpkin Pecan Squares
- Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with heavy-duty foil, leaving 2-3 inches of overhang on the short sides.
- **Make the crust:** In a medium bowl, whisk together 1 ½ cups (190g) unbleached all-purpose flour, ½ cup (60g) cake flour, and ½ teaspoon salt. (Optional: substitute 3 cups bleached all-purpose flour).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup (150g) granulated sugar until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork.
- Chill the crust for 20 minutes.
- **Roast pecans:** Spread 1 cup (115g) pecan halves on a baking sheet. Roast for 5-10 minutes, or until fragrant and lightly toasted. Let cool completely.
- Bake the crust for 18-20 minutes, or until golden brown.
- Reduce oven temperature to 350°F (175°C).
- **Make the filling:** In a small bowl, whisk together 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt. (Optional: substitute 2 ¼ tsp pumpkin pie spice).
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract, and ½ cup (120ml) evaporated milk.
- Gradually add the spice mixture and ¾ cup (150g) granulated sugar to the wet ingredients, whisking until well combined.
- Pour the filling over the hot crust.
- **Make the topping:** In a medium bowl, combine ½ cup (60g) all-purpose flour, ½ cup (60g) brown sugar, ½ cup (60g) chopped pecans, ¼ cup (50g) melted unsalted butter, and a pinch of salt.
- Bake for 20 minutes, or until the filling is set (it will still jiggle slightly in the center).
- Sprinkle the topping evenly over the filling.
- Bake for another 20-30 minutes, or until the topping is golden brown and the filling is set. The filling may crack and puff slightly.
- Let cool completely in the pan before refrigerating overnight.
- Lift the bars out of the pan using the foil overhang. Cut into 24 squares. Sprinkle with powdered sugar (optional).
- Serve chilled with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
198g
Fat
89g
Carbs
27g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit Vegetables American Oven Fall Finger Food Holiday Event Cookies And Brownies Bar Cookies Nuts Dietary Christmas Thanksgiving Low Sodium Seasonal Comfort Food Low In Something Taste Mood Equipment Presentation 4 Hours Or Less
