The Pioneer Woman Tasty Kitchen
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Caramel Pumpkin Pie Bars

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Three layers of heaven: pecan shortbread cookie, vanilla pumpkin pie filling, and maple caramel.

Ingredients

  • FOR THE SHORTBREAD COOKIE BASE:
  • 2 cups Flour
  • 1 cup Powdered Sugar
  • 1 cup Pecans
  • ½ teaspoons Salt
  • 1 cup Cold Butter, Cut Into Pieces
  • FOR THE PUMPKIN PIE FILLING:
  • 1-½ cup Pumpkin Puree
  • 1-⅓ cup Sugar
  • 1 Tablespoon Vanilla
  • 2 teaspoons Cinnamon
  • ½ teaspoons Ginger
  • ½ teaspoons Nutmeg
  • ½ teaspoons Salt
  • 2  Eggs
  • ⅔ cups Heavy Cream
  • FOR THE MAPLE CARAMEL:
  • 1 cup Sugar
  • 1-½ cup Heavy Cream
  • ½ teaspoons Salt
  • 2 teaspoons Maple Extract

Preparation

Preheat the oven to 350ºF.

For the pecan shortbread crust layer:
In the bowl of a food processor, combine all of the dry ingredients and the pecans and pulse until well combined. Add the butter and pulse until the dough has become uniform and smooth.

Pour the dough out into an 8×12 inch baking pan (a 9×13 will work too). Evenly spread the dough over the bottom of the pan.

Bake in the oven for 12 minutes. Remove from the oven and press down firmly with the back of a metal spatula.

For the pumpkin pie layer:
In the bowl of a food processor, combine all of the ingredients and pulse until well combined and smooth.

Pour the filling over the pre-baked shortbread crust. Bake the pumpkin pie layer for 30 minutes. Set aside to cool.

For the maple caramel layer:
In a large saucepan over medium heat, cook the sugar until it all begins to melt and turns an amber color. Stir it with a spoon if you need to.

Add the cream to the sugar. It will seize up completely, but just keep stirring until the sugar has melted back into the cream and thickened the caramel. Stir in the salt and maple extract.

Pour the caramel over the pumpkin pie layer. Let sit until warm, then refrigerate for a few hours or up to overnight.

Using a sharp knife, slice the pan into 16 bars. Keep refrigerated until ready to serve.

One Comment

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Kelsey on 11.15.2012

I am so excited to make these for our Thanksgiving meal this next week! Always love to try out new pumpkin desserts!

One Review

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mbmeier on 12.12.2012

I struggled between the 4 and 5 mitts only because the bars, without the caramel on top, needed a little something….but the caramel just pushes the entire bar over the top. The girls at work were all begging for the recipe. Thank you so much for this one!

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