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Toffee Pumpkin Pie Bars
Toffee Pumpkin Pie Bars
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
Servings
20
servings
Calories
377
kcal
Author
Kate @ I Heart Eating
Ingredients
Gingersnap Crust
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
Topping
1/2
c.
toffee pieces
1/2
c.
chopped pecans
toasted
1/2
c.
sliced almonds
Instructions
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.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
377
kcal
|
Carbohydrates:
46
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Cholesterol:
58
mg
|
Sodium:
222
mg
|
Potassium:
267
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
3640
IU
|
Vitamin C:
1.2
mg
|
Calcium:
84
mg
|
Iron:
3
mg