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toffee pumpkin bars

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

This is a seasonal favorite for all pumpkin and toffee lovers. Source unknown

(1 rating)

Ingredients For toffee pumpkin bars

  • 1 recipe ginger crumb crust, recipe follows
  • 1 can pumpkin, 15 oz
  • ¾ cup packed brown sugar
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. ground cloves
  • 4 eggs, lightly beaten
  • 1 ½ cups half and half or light cream
  • ½ cup toffee pieces (such as a heath bar, broken up)
  • ½ cup chopped pecans, toasted
  • caramel flavor ice cream topping, optional

How To Make toffee pumpkin bars

  • 1
    1. Preheat oven to 375. Line a 13 x 9 inch baking pan with foil, extending foil over edges of pan. Lightly grease foil. Press the ginger crumb crust evenly and firmly onto bottom of prepared pan. Set aside.
  • 2
    2. For filling, in large bowl, mix pumpkin, brown sugar, cinnamon, ginger, salt and cloves. Add eggs; beat lightly with fork til mixed. Gradually add half and half; stir just til mixed. Pour filling into crust.
  • 3
    3. Bake for 40 to 45 minutes or til knife inserted near center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on wire rack.
  • 4
    4. Using edges of foil lift uncut bars out of pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Makes 32 bars.
  • 5
    5. Ginger Crumb Crust: In medium bowl, mix 2 cups crushed gingersnaps, about 35 cookies. ¼ cup sugar and ¼ cup flour. Add ½ cup melted butter and stir til well mixed. To store, put bars in single layer in airtight container. Cover and store in refrigerator for up to 2 days. Do not freeze.

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