Pumpkin Praline Bars

It’s so hot here, that I am letting Bentley
{our Lab} run around in the back garden in the sprinklers! But…I promised you my favorite Autumn dessert recipe….and here it is! I hope you will love this. I meant to freeze the left overs, but my family ate them all before I had a chance.

Crust:
3 cups all purpose flour
3/4 teaspoon baking powder – 1 teaspoon salt
1 cup firmly packed brown sugar
1~1/8 cups {2 sticks +2 Tblspoons} cold, unsalted butter,
cut into small pieces
1~1/2 cups chopped pecans

Filling:
2 cups pumpkin puree
1 cup firmly packed brown sugar
2 large eggs
2x 8 oz. cream cheese {packages} softened
1 teaspoon pumpkin pie spice
2 tablespoons pure maple syrup

To make:
1. Preheat oven to 350. Coat inside of 9×13 pan with nonstick cooking spray or use some butter.

2. For crust: In food processor: combine flour, baking powder, salt and brown sugar. Drop the butter pieces on the dry ingredients.
Pulse, or blend on low, until the mixture is like coarse crumbs. Stir in the pecans. Pat 2~1/2 cups of this mixture into your pan.
Set aside remaining mixture for the topping. Bake crust 20 minutes until golden. Cool on a wire rack.

3. For filling: In large bowl: use mixer to beat the pumpkin puree, brown sugar, eggs, cream cheese, pie spice and maple syrup til smooth.
Pour over cooled crust, sprinkle the reserved pecan mixture on top.

4. Bake: for 40 – 45 minutes until the filling is set. Cut into squares with a sharp knife, wipe knife off if necessary.
Serve warm, or chilled. Refridgerate leftovers in an airtight container for up to 5 days. Yum!