Sweetened pumpkin and pecans are sandwiched between buttery shortbread. Cut into squares and serve them with a cup of tea or coffee. They will also be welcomed as an autumn treat in lunch boxes.
Find 100% tinned or jarred pumpkin puree in specialty shops or online. You can also make your own with this recipe.
Perfect BUT...you need to make some modifications: 1. classic shortbread has salt and NO VANILLA. Switch out the 1/4 tsp vanilla for 1/4 tsp salt. 2. the crumble has too much of an uncooked flour taste. Cut back to 1/3 C and add 1/3 C brown sugar and 1/4 tsp salt. I also baked these for 10 minutes longer than directed so the topping would slightly brown. - 25 Nov 2009 (Review from Allrecipes US | Canada)
These pumpkins bars are fantastic. Your guests will love them. I cut them in 1 and 1/2 inch squares. They are loaded with calories! but oh so good! - 06 Nov 2009 (Review from Allrecipes US | Canada)
Pumpkin Shortbread bars rule! My husband and I love this recipe! I made just a few changes, such as I added 1 tsp cinnamon, 1/2 tsp of ginger, cloves and nutmeg. I also used 1 can of pumpkin instead of 1 cup. I put the pecans in the topping, not in the pumpkin batter. I will be making this again and again!! Thanks for sharing! - 09 Dec 2010 (Review from Allrecipes US | Canada)