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Ginger Pumpkin Praline Squares
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- #54631
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Filling
1 cup firmly packed brown sugar
1/4 cup sugar
1 can (29 ounce size) pumpkin puree
1 can (12 ounce size) evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Topping
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped pecans
Garnish
sweetened whipped cream, if desired
ground cinnamon, if desired
directions
Heat oven to 350 degrees F.
Combine all filling ingredients in a large bowl. Beat at medium speed, scraping bowl often, until smooth.
Pour into a greased 13- x 9-inch baking pan. Bake for 25 to 30 minutes or until partially set.
For Topping: Combine flour and brown sugar in a small bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
Sprinkle topping over hot, partially baked pumpkin filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean.
Cool for 30 minutes. Then refrigerate until cooled completely (1 1/2 hours).
To serve, dollop each serving with whipped cream and sprinkle with cinnamon, if desired. Store refrigerated.
added by
GAFoodie
nutrition data
247 calories, 9 grams fat, 37 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 19, 2007
I made these ginger pumpkin praline squares for my husband's birthday and he brought them to work. My husband and his co-workers really enjoyed them. But what they really enjoyed was the topping. These bars really do take a couple of hours to make. But, it is well worth the effort when you get all the compliments and "wow's".