Pumpkin Pecan Bars

November 16, 2013

These are another yummy fall dessert. The pecans and Greek yogurt keep it from being too sweet, but it has the yumminess of pumpkin pie to keep you coming back for an extra little slice.

You will need:

  • 1 c flour
  • 1 1/4 c + 2 T brown sugar, divided
  • 1/2 t salt, divided
  • 1/2 t baking soda
  • 2 t ground cinnamon, divided
  • 1/2 c (1 stick) chilled unsalted butter, diced
  • 1 1/4 c chopped pecan, divided
  • 3/4 c old-fashioned oats
  • 1 1/4 t vanilla extract
  • 1 pkg (8 oz) light cream cheese, room temperature
  • 1 c canned pure pumpkin
  • 1/3 c fat-free evaporated milk
  • 1 egg
  • 1 t ground ginger
  • 1/4 t ground cloves
  • 1 c Greek yogurt

Then you will…

  1. Preheat the oven to 350 degrees. Line a 9×9 square baking dish with tinfoil. Lightly grease with nonstick cooking spray.
  2. Add the flour, 3/4 cup brown sugar, 1/4 teaspoon salt, baking soda, 1/2 teaspoon ground cinnamon to the bowl of a food processor. Pulse until well mixed.
  3. Add the butter and 1 cup of the pecans. Pulse until chopped and mixed well.
  4. Add the oats and 1 teaspoon of vanilla. Pulse until well mixed.
  5. Press the mixture into the prepared baking dish. Bake crust about 30 minutes until golden and set.
  6. In the same food processor bowl (no need to clean), blend the cream cheese, pumpkin, evaporated milk, 1/2 cup of brown sugar 1/4 teaspoon salt, 1 1/2 teaspoons of cinnamon, ginger and cloves. Mix well until smooth.
  7. Spread filling over warm crust and bake until set, about 20 minutes.
  8. In a small bowl, mix the Greek yogurt with 2 tablespoons brown sugar, 1/4 teaspoon vanilla and 1/4 cup of the pecans.
  9. Spread the topping over the hotel filling. Bake until it sets and bubbles on the sides, about 5 minutes.
  10. Cool completely in the pan on a wire rack before covering and refrigerating until cool, about 2 hours.

20131030 Pumpkin Bars 06


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