Gingersnap Crusted Pumpkin Praline Bars have a gingery and spicy Lower crust which is topped with candied Pecans layer, making it sweet and crunchy on the outside and moist on the inside.
Preheat the oven and line a 9 by 9 inch baking dish with parchment paper.
In the mixing bowl combine the Gingersnap cookies crumb with Butter, Brown Sugar, Ground Cinnamon, Nutmeg, Pumpkin Pie spice, Evaporated Milk and Pumpkin Puree.
Pour this in your lined baking dish. Even out the top and bake for 10 minutes at 350F or 180C. After its baked, get it out and cool it down to room temperature.
In another Mixing Bowl combine 1 Large Egg with Dark Corn Syrup, Vanilla Extract, Melted Butter and Chopped Pecan Nuts. Pour this over the baked crust.
Bake this Pumpkin Praline Bars for 22-23 minutes at 350F or 180C. Once it gets baked, get it out and cool it down to room temperature for 5 minutes. Cut it into equal-sized squares and serve!
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Nutrition
Nutrition Facts
Gingersnap Crusted Pumpkin Praline Bars
Amount Per Serving (16 serving)
Calories 119Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 56mg2%
Potassium 51mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 779IU16%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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