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Gingersnap crusted Pumpkin Praline Bars
Anjali

Gingersnap Crusted Pumpkin Praline Bars

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.
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Prep Time 10 minutes
Cook Time 23 minutes
5 minutes to cool to room temperature 5 minutes
Total Time 38 minutes
Servings: 16 Servings
Course: Dessert
Cuisine: American
Calories: 119
Ingredients Equipment Method Video

Ingredients
  

  • 1 cup Gingersnap cookies crumb
  • ¼ cup Unsalted Butter melted
  • ½ cup Brown Sugar
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Pumpkin Pie Spice
  • ¼ cup Evaporated Milk
  • ¼ cup Canned Pumpkin Puree
  • ¼ teaspoon Kosher Salt
Praline
  • 1 large Egg
  • ¼ cup Dark Corn Syrup
  • 3 tablespoon Unsalted Butter melted
  • ½ teaspoon Vanilla Extract
  • ½ cup Pecan Nuts chopped

Equipment

  • Oven

Method
 

  1. Preheat the oven and line a 9 by 9 inch baking dish with parchment paper.
  2. In the mixing bowl combine the Gingersnap cookies crumb with Butter, Brown Sugar, Ground Cinnamon, Nutmeg, Pumpkin Pie spice, Evaporated Milk and Pumpkin Puree.
  3. 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.
  4. 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.
  5. 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!

Video