For several weeks I’ve been meaning to do a post with links to all of my pumpkin recipes. It looks like that will have to wait until next year. In the meantime, here’s another recipe to add to the list, one that I found here while looking for something to serve at a Relief Society pot luck that was reminiscent of pumpkin pie, but that could be eaten without a fork.

Pumpkin Pecan Pie Bars

Preheat oven to 350°. In a food processor, combine 1/2 cup each: white flour, wheat flour, oats, brown sugar and butter. Mix until combined and pat into a 9×13″ baking pan to form the crust. Bake for about 12 minutes.

For the filling, whisk together 2 eggs, 1 1/2 cups (one 12 oz can) evaporated milk, 1 3/4 cup (one 15 oz can) pumpkin pureé, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ginger and 1/4 teaspoon cloves. Pour over cooked crust and bake for 18-20 minutes.

In the meantime, combine 1/2 cup brown sugar, 1/2 cup pecans and 2 tablespoons butter in the food processor and mix until crumbly. Sprinkle over the pumpkin filling and bake an additional 15-18 minutes, or until filling is set. Cool completely. Cut into bars and store in the refrigerator.

You’ll have to let me know – do you prefer recipes in “story” form like above, or with a list of ingredients followed by the instruction steps?