Get ready for Thanksgiving with these puppies. They combine classic pumpkin and pecan pie into one layered treat that’s surprisingly easy to make. The fam is sure to approve. Eat up, yo.
Pumpkin and Pecan Pie Bars
- Prep Time:30 minutes
- Cook Time:1 hour 20 minutes
- Total Time:1 hour 50 minutes
- Servings:9-16 squares
- 1 box prepared pie crust
- 7 1/2 oz pumpkin pie filling
- 5 oz evaporated milk
- 4 eggs
- 3/4 cup brown sugar
- 4 tablespoon butter, melted
- 3/4 cup corn syrup
- 2 teaspoon vanilla
- 2 cup pecans
- 2 cup chocolate chips
- 1 splash bourbon
Unroll the pie crusts.
Grease a 9×9 pan with cooking spray. Line with the crusts, covering all sides. Trim any overlapping dough, and use scraps to fill spaces.
Bake the crust at 350°F for 10 minutes.
In a bowl, whisk together the pumpkin pie mix, evaporated milk, and 1 egg.
In another bowl, combine the brown sugar, melted butter, 3 eggs, corn syrup, and vanilla. Stir in the pecans, and chocolate chips.
Pour the pumpkin filling in the pan and smooth out. Carefully pour the pecan pie filling on top and spread to cover the pumpkin layer.
#SpoonTip: If the crust shrinks, add the rest of your pie scraps to the sides of the pan before adding the filling.
Bake at 350°F for 1 hour 20 minutes. Let cool completely before serving.
#SpoonTip: Cover the crust with foil if it is getting too brown.