Don’t get me wrong, I love pie. I love to look at pie. I love to smell pie. I love to eat pie. What I don’t love is to make pie. Even though I make a mighty fine pie. I know, this time of year, with Thanksgiving looming, being down on pie is culinary heresy. The fact is, it’s a mess. I don’t mind the filling, but the crust is another matter. Now please don’t send me your favorite recipe for pie pastry. I’m sure it’s great, but I already make a good pie pastry. I just hate to do it. It’s an added step that only creates havoc in my kitchen. Why can’t I be one of those adorably perky pastry chefs on TV that can toss their bench flour onto the work surface with such accuracy that nary a speck lands on anything but the intended area? (Those of you that know me are no doubt thinking “adorably perky’ was the deal breaker in that last sentence. On a good day I might be adorable, but perky? Hmmmm…) My bench flour ends up all over the floor, the dog, the kids, and yes, the counter, which then takes a ten step process to buff back to it’s previously shiny state. Not worth it…unless it’s a holiday (next week’s post-Texas Pecan Pie) or someone’s broken heart can only be consoled with something deliciously golden, round and flaky.
But what does one do when the need for something sweet, spicy and pumpkin arises? One turns to the incredibly easy and absolutely delectable Pumpkin Pecan Bar. This dense, moist and aromatically cakey bar is just the thing for when you feel the need to bring a little fall into your kitchen. And the best part is that they can be done in a snap. Packed with pumpkin, spices and crunchy pecans, these versatile treats are just as wonderful on a Thanksgiving table as they are in a lunchbox.
Kitchen Counter Point- When I’m baking with nuts, unless the nuts are going to sit right on top and be exposed to the full force of heat from the oven, as is the case with pecan pie, I always toast them first. This brings out the full flavor of the nut and takes whatever you’re baking to new heights.
Pumpkin Pecan Bars
Makes 24 bars
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4cup unsalted butter
1-2/3 cups granulated sugar
4 eggs
15-ounce can pure pumpkin
1-1/2 cups chopped pecans
Powdered sugar
Preheat the oven to 350 degrees F. Grease a 13-inch x 9-inch baking pan.
In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and sugar together until fluffy. Add the eggs, one at a time, beating after each addition. Add in the pumpkin and stir to combine. Gradually add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into prepared pan. Bake for 30 to 35 minutes. Let cool completely. Cut into 24 squares. Dust lightly with the powdered sugar and serve.
