Pumpkin Pecan Squares Recipes

Steps:

• Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
• Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
• Line a 9x13 aluminum baking pan with heavy duty foil.
• Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
• FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
• In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
• Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
• Continue mixing until the dough begins to come together in large clumps.
• Press dough into prepared pan about 1/4-inch thick.
• Prick the pastry with the tines of a fork or a wooden skewer.
• Chill until firm, about 20 minutes.
• While the pastry is resting, Place rack in center of oven.
• Preheat to 375 degrees F.
• Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
• HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
• Lower oven temp to 350 degrees.
• FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
• Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
• Slowly add sugar/spice mix and beat until well combined.
• Pour over HOT crust.
• Bake for an additional 20 minutes or until just set and still jiggles in the center.
• HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
• FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
• Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
• Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
• Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.