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Recipe Summary

prep:
30 mins
bake:
40 mins
total:
1 hr 10 mins
Yield:
32 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto the bottom of the prepared pan; set aside.

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  • For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.

  • Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.

  • Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Do not freeze.

Nutrition Facts

145 calories; fat 8g; cholesterol 41mg; saturated fat 4g; carbohydrates 17g; mono fat 2g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 12g; protein 2g; vitamin a 2186.6IU; vitamin c 0.6mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 139mg; potassium 67mg; calcium 30.3mg; iron 0.7mg.
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