Ingredients
Crust:
8 ounces vanilla wafer cookies or graham crackers
1/3 cup chopped pecans
5 tablespoons unsalted butter, melted
1 tablespoon Golden Blossom® honey
pinch salt
Filling:
2 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
2/3 cup Golden Blossom® honey
3 large eggs
1 12-ounce can evaporated milk
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1 8-ounce container whipped topping (or substitute 3 cups of homemade whipped cream if you prefer)
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 375 degrees F. Line a 13-by-9-inch baking pan with aluminum foil; lightly butter foil.
Pulse cookies and pecans in a food processor until finely ground. You should end up with just over 1 1/2 cups of crumbs. Stir honey into melted butter, then add to food processor with cookie crumbs and salt; pulse 3 to 4 until crumbs are evenly moistened. Dump crust mixture into prepared baking pan and firmly press into an even layer. It helps to use a flat-bottomed measuring cup or glass to ensure the crust is firmly in place.
Bake crust for 7 to 8 minutes or until set. Remove from oven and let cool to room temperature.
To prepare filling, whisk together pumpkin and spices in a mixing bowl. Add honey and eggs and whisk until incorporated. Finally, mix in milk, cream, and vanilla extract and whisk to combine. Pour into cooled crust, then carefully transfer to oven and bake for 40 minutes or until center is set and edges are just slightly darker in color.
Remove from oven and place on a wire rack; let cool to room temperature, then cover with foil and refrigerate until firm, at least 1 to 2 hours. Prior to serving, spread an even layer of whipped cream on top of bars, then cut into squares. Alternatively, you can cut into squares and top with a dollop of whipped cream just before serving.
Yield: 24 bars
Active Time: 30 minutes
Total Time: 3 hours
Pulse cookies and pecans in a food processor until finely ground. You should end up with just over 1 1/2 cups of crumbs. Stir honey into melted butter, then add to food processor with cookie crumbs and salt; pulse 3 to 4 until crumbs are evenly moistened. Dump crust mixture into prepared baking pan and firmly press into an even layer. It helps to use a flat-bottomed measuring cup or glass to ensure the crust is firmly in place.
Bake crust for 7 to 8 minutes or until set. Remove from oven and let cool to room temperature.
To prepare filling, whisk together pumpkin and spices in a mixing bowl. Add honey and eggs and whisk until incorporated. Finally, mix in milk, cream, and vanilla extract and whisk to combine. Pour into cooled crust, then carefully transfer to oven and bake for 40 minutes or until center is set and edges are just slightly darker in color.
Remove from oven and place on a wire rack; let cool to room temperature, then cover with foil and refrigerate until firm, at least 1 to 2 hours. Prior to serving, spread an even layer of whipped cream on top of bars, then cut into squares. Alternatively, you can cut into squares and top with a dollop of whipped cream just before serving.
Yield: 24 bars
Active Time: 30 minutes
Total Time: 3 hours
