Toffee-Pumpkin Pie Bars
INGREDIENTS
•
1 recipe Ginger Crumb Crust
•
1 15 ounce can pumpkin
•
3/4 cup packed brown sugar
•
1 teaspoon ground cinnamon
•
3/4 teaspoon ground ginger
•
1/2 teaspoon salt
•
1/4 teaspoon ground cloves
•
4 eggs, lightly beaten
•
1 1/2 cups half-and-half or light cream
•
1/2 cup toffee pieces
•
1/2 cup chopped pecans, toasted
•
Caramel-flavor ice cream topping (optional)
•
2 cups crushed gingersnaps (about 35 cookies)
•
1/4 cup sugar
•
1/4 cup all-purpose flour
•
1/2 cup butter, melted
•
Ginger Crumb Crust
•
2 cups crushed gingersnaps (about 35 cookies)
•
1/4 cup sugar
•
1/4 cup all-purpose flour
•
1/2 cup butter, melted
ADVERTISEMENT