I am so excited to introduce a brand new feature on Better in Bulk! Laura at Celebrate Woman Today and I are joining forces to bring you a fantastic new recipe link up: Fresh Flavors Swap! We will be posting every Friday with a new theme each week. You can see all of the upcoming recipe themes here.
Next week’s theme is Pumpkin Main Dishes and Dips
Got recipes? We’d LOVE for you to link them up each week! It’s totally fine to add older recipes, but we’d also love for you to join us in trying new flavors and combinations and sharing what you’ve come up with each week.
We’re dedicating this week’s linky to PUMPKIN DESSERT recipes. It’s that time of year, after all! If you have any pumpkin dessert recipes, we’d love for you to link them up below. But first, I have a brand new pumpkin recipe to share!
Pecan Pumpkin Bars
I had a bag of pecans left over from the chocolate pecan pie I made this summer, and I thought that the pecans would pair perfectly with pumpkin (Whew! That was a lot of Ps!). My kids think I’ve gone a little pumpkin-crazy lately, but I just can’t get enough.
Judging my the number of pecan pumpkin bars my husband has eaten today, I’d say they’re a hit! Unlike a cookie bar that you’d eat with your hands, these pumpkin bars are a little soft (like pumpkin pie filling) to be eaten with your hands. But, really…that’s not a problem. Grab a bowl and a spoon and load up your pecan pumpkin bars with a big ol’ dollop of pumpkin pie spice whipped cream.
- 4 tablespoons butter, softened
- 1 (15-ounce) can pumpkin puree
- 4 large eggs
- 1/2 cup whipping cream
- 1/2 cup 2% milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/3 cups chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Heat the oven to 350° F. Coat an 8x8-inch glass baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, combine pumpkin, cream, milk, eggs, sugar, brown sugar, pumpkin pie spice, and salt. Stir to combine; pour mixture into the prepared baking dish.
- In a small bowl, stir the butter, pecans, flour, oats, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt until the mixture is crumbly. Spread the pecan mixture over the pumpkin mixture.
- Bake for 45-60 minutes at 350° F until the filling is set and a knife stuck in the middle comes out clean. Let cool before serving.
I topped my pecan pumpkin bars with a pumpkin spice whipped cream. I rarely measure my ingredients when I make whipped cream - I just pour some chilled whipping cream in a bowl, add some powdered sugar, a dash of vanilla, and a few sprinkles of pumpkin pie spice. Whip with hand beaters until creamy and stiffened. Yum!
Note: this recipe is modified from a recipe found on Food Network.
Pumpkin Dessert Recipes LINKY PARTY! #FlavorsSwap
Add your unique recipes to this week’s fresh FLAVORS swap linky, and we will feature a few of our favorite pumpkin dessert recipes in a roundup next week! Be sure to check back to see if your recipe was featured!
We can’t wait to see this linky party grow – so feel free to tag your friends and let them know to join us here each weekend! And tag your recipes with #FlavorsSwap on Twitter so we can retweet your posts!
We’ll be keep the linky open to give everyone plenty of time to create a recipe or gather some old recipes. Be sure to check back again to see the new recipes being added!
Be sure to follow the Fresh Flavors Swap Pinterest Board, where we’ll feature recipes from the linky party!
Note: by linking your recipes below, you are giving us permission to post a photo from your post with a link back to your recipe.
Looking for the upcoming Fresh Flavors Swap themes? We’ve got you covered!
Grab the Fresh FLAVORS Swap button for your blog!
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