Pumpkin Pecan Pie Bars

Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper and spray with non-stick cooking spray.

To make the shortbread crust base, mix 1 1/2 cups of flour with 3/4 cup of light brown sugar in a large bowl.

Cut 1/2 cup of cold, cubed butter into the flour and brown sugar mixture with a fork or pastry cutter until it resembles a coarse meal.

Pour the shortbread crust mixture into the prepared baking pan. Press it down firmly using a drinking glass. Bake for 15-20 minutes, or until the crust turns a light golden brown.

While the crust is baking, get started on the pumpkin pie topping. In a large bowl, combine 15 ounces of canned pumpkin, 2/3 cup of dark maple syrup, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix everything thoroughly until well blended.

Stir in 2 beaten eggs, just until combined, and 1 1/3 cups of evaporated milk, a little at a time, just until combined.

Pour the pumpkin mixture over the cooked shortbread cookie crust.

Bake for 30-40 minutes or until the pumpkin top is set.

Prepare the pecan pie top layer. In a large bowl, mix together 1 cup of light brown sugar, 1/2 cup of granulated sugar, 6 tablespoons of confectioners' sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.

In a medium bowl, whisk together 4 beaten, room-temperature eggs, 2/3 cup light corn syrup, 1/2 cup melted butter, and 2 teaspoons vanilla extract until smooth and well combined. Combine the egg mixture with the flour mixture, stirring until combined. Then fold in 3 cups of pecan halves.

Pour the pecan mixture over the baked pumpkin pie layer, making sure the pecans are arranged neatly and not piled on top of each other. Bake until the pecan layer is firm and no longer wet, 25-35 minutes.

Let the bars cool completely, then refrigerate. Once chilled, cut and serve.

Enjoy!