#Kitchen #Recipe and #HealthyFood: Alyssa Rivers October 22

Alyssa Rivers October 22 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

शुक्रवार, 22 अक्तूबर 2021

Pumpkin Pecan Pie Bars

All of the goodness of fall treats combine in these delicious pumpkin pecan pie bars. Layers of buttery shortbread, sweet pecan, and spiced pumpkin will have you hooked!

Is it just me, or do the best treats come out in the fall? I almost drool thinking about pumpkin snickerdoodles, pumpkin cream cheese truffles, and pumpkin pie caramel blondies. These are a few more tasty treats enhanced with a little fall flair!

Pumpkin pecan pie bars sliced into 2" x 2" pieces on parchment paper.

Insanely Good Pumpkin Pecan Pie Bars Recipe

Fall is my favorite time of the year. I love the crisp fall air and the beautiful big trees in our park that have colorful fall leaves. My other favorite part of fall is the treats! Pumpkin pie is a must. Pecan Pie is a must. So it came to me… I need to combine both! All of the goodness of pumpkin and pecan pie get fused together in this delicious dessert. It starts with a buttery shortbread crust. Then, it is followed by a pumpkin pie layer and topped with a brown sugar pecan topping. The brown sugar adds a caramel flavor as the bars cook. The result? Pure fall perfection.

First, I love these bars because they are perfect for cutting up and feeding a crowd. Second, they are a lot easier than you think! It only takes 10 minutes of prep and then they are hands-off once they go in the oven. The hardest part is waiting for them to finish. The smell that fills my kitchen makes me want to gobble up the whole pan immediately. They are so soft, sweet, buttery, with the best hint of fall spice! You are going to love everything about these delicious bars. If you love pumpkin pie and pecan pie, get ready to go crazy for these!

Ingredients for Pumpkin Pecan Pie Bars

I love that this delicious recipe utilizes a lot of ingredients I have at home. It makes for a simple and inexpensive dessert! The end result will amaze you with its rich, sweet, perfectly spiced flavors. You can find measurements for each ingredient in the recipe card below!

Shortbread Layer

Flour: Flour is used to give your crust structure. I like to use all-purpose flour because it keeps your crust light and crumbly.
Oats: You can use old-fashioned or instant here. Oats will give your crust a tasty texture!
Brown Sugar: This is used to add a sweet, rich flavor to the crust.
Butter: I use salted butter here for enhanced flavor. You can also use margarine! No matter what you choose, make sure it is softened before adding it to your mixture.

Pumpkin Layer

Granulated Sugar: For a smooth texture and sweetness!
Pumpkin: You can use canned pumpkin or homemade pumpkin puree!
Evaporated Milk: The perfect ingredient for adding delicious creaminess!
Eggs: Eggs work as a binding agent to solidify your pumpkin layer once baked.
Pumpkin pie spice: A necessary ingredient to get those amazing fall flavors! In fact, try making this pumpkin pie spice from scratch! It’s super easy!

Pecan Layer

Pecans: I like to chop mine up into small pieces so they incorporate thoroughly.
Brown Sugar: For the perfect rich sweetness of a pecan pie!
Whipped Cream: This is used on top. You can whip your own using heavy cream, but canned whipped cream tastes amazing, too!

How to Make Pumpkin Pecan Pie Bars

Making this incredible crowd-pleaser isn’t difficult at all! All you have to do is layer and throw it in the oven. This is a recipe that both beginner and seasoned bakers can thoroughly enjoy! Warning: May cause an irresistible fall scent in your kitchen.

Prepare Crust: First, preheat your oven to 350° Line a 9×13 inch pan with foil and lightly spray with cooking spray. In a mixing bowl, combine flour, oats, brown sugar and butter and then beat at low speed until mixture is combined and crumbly. Next, press into the bottom of your 9×13 inch pan and bake for 15 minutes. Remove from the oven.
Pumpkin Layer: To begin, in a medium-sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Next, pour over crust. Bake for 20 minutes and then remove it from the oven.
Pecan Layer: Combine brown sugar and pecans. Sprinkle over the filling and then continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Let it cool completely. Lastly, top with whipped cream and serve!

Tips and Tricks

Here are some easy things to keep in mind as you make these tasty pumpkin pie pecan bars! The end result will be so delicious that your friends and family will surely be asking for more!

Using a food processor: If you are having trouble getting your crust to press down into the pan then your mixture may be too thick. You can blend your dry ingredients in a food processor beforehand for a more finely-milled crust mixture!
Pumpkin pie spice: If you don’t have this on hand, you can make it at home with a simple blend of cinnamon, nutmeg, and ginger! You can use this recipe as a guide on ratios, but it can easily be customized to fit your individual tastes!
Let bars cool completely: This is easily the hardest tip to follow, but well worth it! If you try to cut into bars too prematurely then they won’t hold their shape. Pumpkin, specifically, needs time to set in place. In fact, you can stick your bars in the fridge to help this process along. Either way, it will typically take a few hours before they are completely ready.
Serve with ice cream: I use whipped cream in my recipe, but these bars transform into a decadent dessert when served à la mode! A scoop of homemade ice cream or even frozen yogurt can really take this dessert up a notch.

Three pumpkin pecan pie bars stacked on top of each other.

How to Store Leftovers

These pumpkin pie bars taste fantastic the next day! Here is how you can store them and enjoy them later!

Refrigerator: If you store your bars in an airtight container, they will keep for 5-6 days.
Freezer: In an airtight container, your pumpkin pecan pie bars will stay good in the freezer for up to 2 months. Let them thaw in the fridge for 1 whole day before consuming.

A Reader’s Review

I have been making these for years. This recipe is tried and true. Easy to make… Perfect dessert for a nice meal!

-Marlena

Pumpkin Pecan Pie Bars

All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!

Course Dessert

Cuisine American

Keyword pecan pie bars, pumpkin pecan pie bars, pumpkin pie bars

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings slices

Calories 128kcal

Author Alyssa Rivers

Ingredients

Shortbread Layer:

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine softened

Pumpkin Layer:

3/4 cup granulated sugar
1 (15 ounces can) pumpkin puree or homemade pumpkin puree
1 (12 ounces can) Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice

Pecan Layer:

1/2 cup pecans chopped
1/4 cup packed brown sugar
Whipped cream

Instructions

To make the crust: Preheat the oven to 350° Line a 9×13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar, and butter in a small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9×13 inch pan and bake for 15 minutes. Remove from the oven.

To make the pumpkin layer:

In a medium-sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.

To make the pecan layer:

Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until the knife inserted in the center comes out clean. Cool completely and top with whipped cream.

Video

Notes

Updated on October 22, 2021

Originally Posted on November 2, 2018

Nutrition

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Cannolis

Crispy and creamy, this ricotta-filled dessert is as decadent as it gets! Cannolis are the traditional Italian treats you’ll want to make again and again.

There’s a reason cannolis have been loved for hundreds of years! You’ll have to try these other classic recipes. Baklava, crème brulée, and apple galette are more old-world desserts that will wow with their sweet, delicious flavor!

Flaky and Delicious Cannoli Recipe

Cannolis are one of those things where if I see them behind the glass of a bakery, I just can’t resist getting one. That first bite through layers of a golden, flaky shell and sweetened ricotta cream is pure heaven. The textures of cannoli are, honestly, out of this world! These tasty desserts have Sicilian roots and some even date them back to 827 AD! You know it’s got to be good if it was passed down for a thousand years.

Sometimes you’ll find them dipped in nuts or filled with chocolate chips which really enhances their flavor. (I’ve got both varieties in this recipe!) To be honest, it’s no surprise that cannolis are found in ice creams and sweet spreads. You can even use empty shells as “chips” to go with it! The creaminess of the ricotta and the buttery shell is an amazing flavor combination you won’t want to miss.

Ingredients for Cannoli

Cannolis use a lot of standard baking ingredients. So as long as you’ve got some ricotta and a little red wine, you can whip up these incredible desserts! As always, measurements for each ingredient is located in the recipe card at the end of the post.

Shells

All-Purpose Flour: Gives your cannolis a light, flaky structure.
Granulated Sugar: This is what’s going to give your shells their amazing sweetness! When you fry them, the sugar melts down to give the cannolis their gorgeous golden brown color.
Salt: Added to enhance flavors.
Unsalted Butter: Since we add salt separately, I like using unsalted butter in this recipe. Butter is going to give your cannoli shells a tasty, rich flavor!
Marsala or Red Wine: If you’re wanting to make the most traditional version of this recipe, use marsala wine! It’s also Sicilian and is what has been used in cannolis, historically. This can be substituted for both red wine and grape juice, but will slightly alter the overall flavor.
Egg: Used as a binding agent and to provide structure.
Egg white: An egg white is needed for an egg wash.
Vegetable Oil: This is what I use for frying! Canola oil will work, too.

Filling

Whole Milk Ricotta: This is the base of your filling. With a little powdered sugar, it becomes a sweet, creamy delight! Make sure you strain your ricotta. This way, your filling won’t be runny.
Powdered Sugar: Added for sweetness! Because of its texture, it helps make your filling smooth, too.
Mini Chocolate Chips and Chopped Pistachios: These are optional. For extra flavor, add some in!

How to Make Cannolis

If you want to make cannolis, you’re going to need a little patience. This recipe has a longer prep time than most desserts, but it is well worth it! Honestly, I think the whole process is fun. You can even get the kids involved to help shape and fill the cannolis!

For Shells

Use Food Processor for Dough: To begin, add the flour, sugar and salt to a food processor and pulse for about 10-15 seconds until thoroughly combined. Add in the butter and combine until you have a fine, crumbly dough.
Mix in Egg and Wine: Add in the wine and egg and pulse until the dough comes together. Turn out onto a clean surface and knead together until smooth, about 5-6 minutes, although it could be a little longer. Wrap the dough tightly in plastic wrap and rest in the fridge for at least an hour.
Heat Oil: When the hour is just about up, get a large heavy bottomed pot and add the oil. Heat the oil over medium heat until it reaches 360°.
Roll Out Dough: Cut the dough ball into 4 pieces and roll out one at a time, leaving the remaining pieces covered in the fridge until ready to roll out. Roll the dough on a well-floured surface as thin as you can. ¼ inch is going to be too thick, so try rolling it even thinner. The thinner the dough, the better it will crisp up when you fry it. Cut into 4 inch circles using a cookie cutter.
Shape Cannolis: Lightly spray the cannoli forms with cooking oil, or brush them with vegetable oil. Wrap the dough circles around the cannoli forms and brush the edge with the egg wash and press the opposite side of the dough to it. Take the time to really press the edge together to make sure they come together as one. If you don’t seal it well enough it could come apart in the oil.

Frying

Immerse Shells: Use tongs or a spider to immerse shells in the hot oil (about 3-4 at a time, depending on the size of your pot. Don’t overcrowd them!) and fry until golden brown all around, about 1-2 minutes. Turn the shells as needed and try to keep the oil temp between 360° and 380° while frying.
Dry: Carefully remove the shells from the oil using tongs and transfer to a plate lined with paper towels to drain. Let cool slightly before using the tongs to pull the form free from the shell. Let cool completely.
Repeat: Repeat with remaining dough until all the dough has been used. When using scrap dough, press together and let rest for at least 10 minutes before rolling it out again.

For Ricotta Filling

Strain Ricotta: Be sure to strain the liquid from the ricotta using cheesecloth otherwise the dip can be runny. Place several layers of cheesecloth in a strainer and add the ricotta. Let drain for at least 20 minutes before squeezing by hand to remove the excess liquid. This can take a bit of time, but it’s worth it to get a better consistency!
Mix Sugar and Ricotta: Add the strained ricotta and powdered sugar to a mixing bowl. Beat with a paddle until just combined.
Pipe Cannoli Shells, Add Toppings: Pipe filling into fully cooled cannoli shells and dip the ends in mini chocolate chips or chopped pistachio seeds, if desired. Dust with powdered sugar and serve immediately.

Process shots of mixing and frying dough.

Tips For Successful Cannolis

Homemade cannolis aren’t the easiest dessert out there, but they certainly hit the spot! A light, creamy, not too sweet filling surrounded by a delightfully crisp shell…it’s hard to beat a cannoli! They can be a little testy, so here are some tips that will help you make great cannolis!

Rest Your Dough: Letting the dough rest between rolling it out will give the gluten in the dough time to relax so your cannoli shells aren’t tough.
Roll Dough Thin: The thinner the better for cannoli shells! If you don’t roll the dough thin enough, you run the risk of having the shells not fully cook through.
Cannoli Shells Coming Apart: If the shells are not staying around the form while in the oil, make sure your dough is A) rolled very thin, B) sealed with the egg white egg wash right on the edge, and C) The edges are pressed together very, very well!
Straining Ricotta: Don’t skip this step! Ricotta cheese has a high water content and that can result in a very runny filling. It takes a bit more time to make sure the cheese has the excess liquid removed, but it’s very worth it to make sure it’s done and gain a thicker, smoother consistency for your cannoli filling.
Fill Before Serving: The filling in cannolis can make the shell soft if you fill it too early. It is best to fill the cannolis just before serving them.

Storing Cannolis

Cannolis don’t keep very well once they’ve been filled, but the filling and shells can be prepared separately before being ready to serve! Fill one hour before serving for best results.

At Room Temperature: Store cannoli shells at room temperature in an airtight conainer. They will stay fresh for up to one week.
In the Refrigerator: Since the filling is cheese based, it needs to stay in the fridge until the cannolis are ready to be eaten. Store your filling in an airtight container- it will keep for 5 days.

Cannolis

Crispy and creamy, this ricotta-filled dessert is as decadent as it gets! Cannolis are the traditional Italian treats you’ll want to make again and again.

Course Dessert

Cuisine Italian American

Keyword cannoli, cannolis

Prep Time 1 hour

Cook Time 15 minutes

Chilling Time 1 hour

Total Time 2 hours 15 minutes

Servings Cannolis

Calories 103kcal

Author Alyssa Rivers