Oh, Happy Day! We have sweltered through a miserably hot, muggy, buggy summer here in northeastern North Carolina, but a shining light beams forth on the calendar as brightly as the Harvest Moon: “Fall Begins, September 22!” Although there will be plenty of sweaty days ahead, at least the calendar gives one hope. And, so, I usher in the spirit of the new season with its quintessential taste and aroma embodied by pumpkins and pumpkin-spiciness! Yes, I am one of those people who cannot get enough pumpkin-spice goodness, nor have too many pumpkins of varying color and size and shape adorning our home and garden.
Another of my autumnal favorites is pecans. Our town of Edenton has many towering pecan trees, which hang heavy with their bounty as both squirrels and humans rush around gathering up their goodness that falls to the earth below.
With both those delicious Ambassadors of Autumn in mind, I am sharing one of my favorite fall recipes that delves deeply into the world of Pumpkin/Pecan Land. Once you bake these Pumpkin Pecan Pie Squares, your kitchen will be awash in lush fall fragrances that will warm your heart and tickle your grateful tastebuds. (Turn up the AC if you need to, but do yourself a flavor and bake up a batch, pronto!)
Even if you are not a pumpkin pie fan, this confection will win you over!
Now…it’s not quite Halloween season but, there’s a Trick to this Treat! Something I learned from “America’s Test Kitchen”: Whenever you use canned pumpkin in a recipe, always simmer it in a saucepan for about 5 minutes, first, then allow to cool before using. It adds depth to the flavor.
Enjoy! (And let me know in the Comments how yours turned out.)
PUMPKIN PECAN PIE SQUARES
INGREDIENTS:
- 1 cup all-purpose flour
- ½ cup old-fashioned or instant oats
- ½ cup packed brown sugar
- ½ cup butter, softened
- ¾ cup granulated white sugar
- 1 can (15 oz.) 100% Pure Pumpkin (NOT pumpkin pie filling)
- 1 can (12 fl. oz.) Evaporated Milk (NOT sweetened condensed milk)
- 2 large eggs, room temperature
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pecans, chopped
- ¼ cup packed brown sugar
INSTRUCTIONS:
-Preheat oven to 350° F
For Crust:
-Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. (I lined mine with parchment paper.)
-BAKE for 15 minutes.
For Filling:
-Simmer canned pumpkin in sauce pan for about 5 minutes. Allow to cool.
-COMBINE granulated sugar, pumpkin, evaporated milk, eggs, cinnamon, salt, ginger, and cloves in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
-BAKE for 20 minutes, then add topping-
For Topping:
-Combine pecans and brown sugar in a small bowl.
-Sprinkle pecan topping over filling after initial first 20 minutes of baking time.
-CONTINUE baking for about 20 to 25 minutes more or until knife or toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into squares. (The squares will be soft, just like pumpkin pie.) So yummy with a cup of coffee, hot tea, or a glass of cold milk!
Thanks for stopping by. Y’all come back, now (and sprinkle some pumpkin-spice goodness wherever you go!)
Kathryn
This looks delicious and can’t wait to try it!! And I love that you’re going back to your Scotland book with the Selkies! My favorite part of pumpkin anything is the whipped cream.
They really are yummy and, of course, whipped cream is a must!