Pumpkin-Pecan Squares Recipe

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Pumpkin-Pecan Squares
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Ingredients
23
Count
Nutrition
3485
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
  2. Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
  3. Line a 9x13 aluminum baking pan with heavy duty foil.
  4. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
  5. FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
  6. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
  7. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
  8. Continue mixing until the dough begins to come together in large clumps.
  9. Press dough into prepared pan about 1/4-inch thick.
  10. Prick the pastry with the tines of a fork or a wooden skewer.
  11. Chill until firm, about 20 minutes.
  12. While the pastry is resting, Place rack in center of oven.
  13. Preheat to 375 degrees F.
  14. Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
  15. HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
  16. Lower oven temp to 350 degrees.
  17. FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
  18. Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
  19. Slowly add sugar/spice mix and beat until well combined.
  20. Pour over HOT crust.
  21. Bake for an additional 20 minutes or until just set and still jiggles in the center.
  22. HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
  23. FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
  24. Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
  25. Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
  26. Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3485.27 Kcal (14592 kJ)
Calories from fat 1684.72 Kcal
% Daily Value*
Total Fat 187.19g 288%
Cholesterol 695.16mg 232%
Sodium 1405.48mg 59%
Potassium 1037.81mg 22%
Total Carbs 428.95g 143%
Sugars 261.94g 1048%
Dietary Fiber 12.34g 49%
Protein 41.16g 82%
Vitamin C 1.8mg 3%
Vitamin A 1.3mg 43%
Iron 17.4mg 97%
Calcium 416.9mg 42%
Amount Per 100 g
Calories 406.56 Kcal (1702 kJ)
Calories from fat 196.52 Kcal
% Daily Value*
Total Fat 21.84g 288%
Cholesterol 81.09mg 232%
Sodium 163.95mg 59%
Potassium 121.06mg 22%
Total Carbs 50.04g 143%
Sugars 30.56g 1048%
Dietary Fiber 1.44g 49%
Protein 4.8g 82%
Vitamin C 0.2mg 3%
Vitamin A 0.1mg 43%
Iron 2mg 97%
Calcium 48.6mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.5
    Points
  • 97
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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