Thursday, November 8, 2012

Pumpkin Pecan Chai Bars

I never had a sweet tooth until after I had my daughter. 

I was the savory tooth of the family. I have always loved my carby and starchy goodness. My sister could never understand how I could keep 4 large bags of Halloween candy in my pantry and it would still be sealed in the packages, sitting in the same place, 3 weeks later. I, on the other hand, could never understand how she could eat 4 bags of Halloween candy and never get any bigger. I would just look at it and gain 8 pounds.

These days, I just can't get enough of sugar and can't believe I went so long without enjoying it. It's actually that bad, I'm thisclose to joining a Sugar & Sweets Anonymous group. (Do they even exist? I'm pretty sure it would be standing room only) Double whammy because I blog about sugar-laden sweets and treats, so the temptations are always there. TRIPLE whammy because I'm still that carby/starchy eater.

The pile, my friends, she keeps on a-growing. *Sigh*.

Anyway, If you love pumpkin or pumpkin pie, then you are gonna love these.

And probably me too. Just don't get too close.

I do bite.


1 cup all purpose flour
¾ cup steel cut or old-fashioned oats
¾ cup packed brown sugar
½ teaspoon cinnamon
¾ cup butter, softened at room temperature
¾ cup granulated sugar
1-15 ounce can pure pumpkin
1-12 ounce can evaporated milk
2 large eggs, at room temperature
2 teaspoons pumpkin pie spice
1 teaspoon ground cardamom
¾ cup pecans, chopped
¼ cup packed brown sugar

Preheat oven to 350°F. Line a 9 x 13 baking dish with parchment paper. Set aside. 

 In a small bowl, combine flour, oats, brown sugar, cinnamon, and butter. Mix until it comes together or until crumbly. Press into prepared pan.

Bake for 12-15 minutes. While the crust is baking, in a large bowl, combine sugar, pumpkin, evaporated milk, eggs, pumpkin pie spice, and cardamom. Whisk until fully incorporated; pour over crust.

Bake for 20 minutes. In a small bowl, combine pecans and brown sugar. Sprinkle pecan topping over filling. Continue baking for 15 to 20 minutes or until toothpick inserted in center comes out clean. 

Cool completely in pan on wire rack. Cut into bars. Top with whipped cream and garnish with pumpkins, if desired.

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