Description
Thick pumpkin filling layered over a gingersnap crust and topped with a brown sugar pecan crumble.
Ingredients
- FOR THE CRUST:
- 3 cups Gingersnap Cookie Crumbs
- ½ cups Packed Light Brown Sugar
- ½ cups Unsalted Butter, melted
- FOR THE FILLING:
- ¾ cups Unsalted Butter, melted
- 4 ounces, weight Cream Cheese, Softened
- 1 cup Packed Light Brown Sugar
- 15 ounces, weight Canned Pure Pumpkin Puree
- 4 whole Large Eggs, Room Temperature
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Ground Ginger
- ½ teaspoons All Spice
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- FOR THE TOPPING:
- ⅔ cups All-purpose Flour
- ⅓ cups Chopped Pecans
- ⅔ cups Packed Brown Sugar
- ½ teaspoons Ground Cinnamon
- ¼ cups Unsalted Butter, melted
Preparation
Preheat the oven to 350 F.
For the crust: Combine the gingersnap crumbs, brown sugar and butter in a bowl. Mix well. Press the mixture into the bottom and up the sides of a 9×13 inch baking pan. Bake for 15 minutes.
For the filling: In a large mixing bowl beat together the butter, cream cheese, and brown sugar until fluffy. Beat in the pumpkin puree until well blended. Add the eggs one at a time, beat well after each addition.
In a separate mixing bowl, combine the flour, baking powder, salt, ginger, all spice, nutmeg, and cinnamon. Stir with a whisk. Slowly add the flour mixture into the pumpkin mixture. Mix just until blended. Pour batter over the prepared crust.
For the topping: Combine the flour, pecans, brown sugar, cinnamon and butter in a bowl. Stir until moistened. Mixture will be thick. Crumble the topping evenly over the filling.
Bake for 40-45 minutes. Remove from oven. Cool completely in the pan on a wire rack. Refrigerate for 4 hours before slicing into bars.
