When it comes to Thanksgiving dinner, there are some dishes that it wouldn’t be Thanksgiving without.
I like to mix the other dishes up. It’s fun to have the mix of traditional favorites alongside new recipes – like these Toffee Pumpkin Pie Bars.
These bars have creamy pumpkin pie filling and yummy gingersnap crust.
They’re topped with pieces of toffee, toasted pecans, and sliced almonds for a bit of extra flavor and crunch.
I drizzle salted caramel sauce over the whole thing to take it over-the-top (and, really, over-the-top perfect for Thanksgiving dessert).
These toffee pumpkin pie bars are also an easy way to make pumpkin pie for a crowd (which is also perfect for Thanksgiving).
Toffee Pumpkin Pie Bars
- 2 1/2 c. crushed gingersnap cookies
- 1/3 c. granulated sugar
- 1/4 c. all-purpose flour
- 1/2 c. butter (melted)
Pumpkin Pie Filling
- 15 ounce can pumpkin puree
- 3/4 c. brown sugar (packed)
- 1 tablespoon pumpkin pie spice
- 4 large eggs (lightly beaten)
- 1 1/2 c. half-and-half
- 1/2 c. toffee pieces
- 1/2 c. chopped pecans (toasted)
- 1/2 c. sliced almonds
- Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil.
- To make the crust, stir together crushed gingersnaps, sugar, and flour.
- Stir in melted butter until combined.
- Press the crust mixture firmly onto the bottom of the prepared pan; set aside.
- For filling, in a large bowl combine pumpkin, brown sugar, and pumpkin pie spice.
- Add eggs; beat lightly with a fork until combined.
- Stir in half-and-half until just combined.
- Pour filling into crust-lined pan.
- Bake for 35-45 minutes, or until a knife inserted near the center comes out clean.
- Sprinkle top with toffee pieces, pecans, and almonds.
- Cool in pan on a wire rack to room temperature.
- Cover, and chill until ready to serve.
- If desired, drizzle with salted caramel sauce just before serving.
- Cover and chill any leftovers.
Adapted from Better Homes & Gardens.