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Pumpkin Bars


From the Squam Lake Inn, Holderness, NH


  • To make Crust
  • 1-1/2 cup flour
  • 3 eggs
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 1 Tbs ground cinnamon
  • 1/4 tsp salt
  • 6 oz butter, cut in 1/2 inch squares
  • 1 cup pecans (5 oz)
  • 1 Tbs water
  • To make Filling
  • 15 oz can pumpkin filling
  • 12 oz can sweetened condensed milk (1 cup)
  • 1 tsp vanilla
  • 3/4 tsp ground allspice
  • 1/2 tsp freshly ground whole nutmeg
  • 1/4 tsp salt


Preheat oven to 350 degrees.
In a food processor combine flour, sugars, cinnamon and salt.
Pulse to blend and then add butter.
Pulse until crumbly and then add pecans till chopped.
Set aside 1 c. (7 ½ oz) for topping.
To the remaining mixture, add 1T. water and pulse till dough forms.
Press dough firmly into the bottom of an ungreased 9”x13” pan and bake for about 20 minutes till golden brown.
While baking, combine all of the filling ingredients and mix well.
Pour evenly over slightly cooled bottom layer and top with the topping that you set aside.
Bake till pumpkin is set (no longer jiggles in the middle) about 35 minutes.
Cool before cutting into squares.