I recently found this great recipe, then played with it and adapted it to create a healthier dessert! It is very tasty!! Simple and sweet – and just a little nutty (which are some of the exact characteristics I strive for in my life). ;)
I love the crust part the best. But I also love the filling the best. The topping was also very, very good. And of course, I always love the fresh whipped cream the best. Oh, such a great combination of lots of yummy tastes. Try it for yourself and see which part you like best!
Pumpkin Pecan Pie Squares
I was trying to go for a dollop of whipped cream…
but I can’t quite do a dollop.
Anybody out there good at a dollop?
(I think it’s fun to say the word dollop.)
Pumpkin Pecan Pie Squares
- CRUST:
- 1 cup whole wheat flour
- ½ cup oats
- ¼ cup sucanat
- ½ cup butter
- FILLING:
- ¾ cup sucanat
- 2 cups pumpkin
- 1 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon ginger
- TOPPING:
- ½ cup pecans, chopped
- ¼ cup sucanat
- Whipped cream
- For Crust: Combine flour, oats, sucanat and butter. Mix until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. Bake for 15 minutes at 350 degrees.
- For Filling: Combine sucanat, pumpkin, cream, eggs and spices in large bowl. Beat at medium speed for 1 to 2 minutes; pour over crust. Bake for 20 minutes.
- For Topping: Combine pecans and sucanat in small bowl. Sprinkle pecan topping over filling. Continue baking for 20 to 30 minutes or until knife inserted in center comes out clean.
- Cool completely in pan on wire rack. Cut into bars. Top with whipped cream (just a dollop).
If you recall, I don’t usually like recipes with nuts in them. I surprised myself by liking the pecan topping.
See? Everyone likes to be nutty every now and then…
