Toffee-Pumpkin Pie Bars



by 5  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
     
    Ginger Crumb Crust
  • see savings
    On Sale
    1  15  ounce can 
    pumpkin
  • see savings
    On Sale
    3/4  cup 
    packed brown sugar
  • see savings
    On Sale
    1   teaspoon 
    ground cinnamon
  • see savings
    On Sale
    3/4  teaspoon 
    ground ginger
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    ground cloves
  • see savings
    On Sale
    4   
    eggs, lightly beaten
  • see savings
    On Sale
    1 1/2  cups 
    half-and-half or light cream
  • see savings
    On Sale
    1/2  cup 
    toffee pieces
  • see savings
    On Sale
    1/2  cup 
    chopped pecans, toasted
  • see savings
    On Sale
     
    Caramel-flavor ice cream topping (optional)
Ginger Crumb Crust
  • see savings
    On Sale
    2   cups 
    crushed gingersnaps (about 35 cookies)
  • see savings
    On Sale
    1/4  cup 
    sugar
  • see savings
    On Sale
    1/4  cup 
    all-purpose flour
  • see savings
    On Sale
    1/2  cup 
    melted butter


Directions
1.
Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto bottom of the prepared pan; set aside.
2.
For filling, in a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.
3.
Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.
4.
Using the edges of the foil, lift the baked mixture out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Makes 32 bars.
Ginger Crumb Crust
1.
In a medium bowl, combine gingersnaps, sugar, and flour. Add butter and stir until well combined.

Storage
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Do not freeze.
Add Your Review
 Articles
DIY Grilled Corn Bar
.... But to truly satisfy everyone's corn fix, I like to serve up a grilled corn bar. That way everyone can make... unsalted butter, which will allow guests to season to their liking. When serving the grilled corn bar to a... corn can know their options. The grilled corn bar is perfect for parties or just any day you want a... read more...
Seasonal Baking: Spring Pies to Try
...There's a simple phrase we use to describe our wildest dreams: "pie in the sky." It's no mistake... that pies were chosen to symbolize the best thing ever, because, well, they kind of are the best thing ever.... Spring is officially upon us, and there's no better way to celebrate the season than with pies filled... read more...
10 Deliciously Easy Bar Dessert Recipes
... flavor of key lime pie meets the creamy, silky texture of cheesecake in this easy-to-make, no-bake bar...Whether they're for potlucks, picnics, or casual backyard barbecues, dessert bars are the perfect... treat. From fruit-studded bars to chocolaty confections, nothing is better than enjoying a little square... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products