Pumpkin Pecan Pie Bars | Rosemary Farm

Ingredients

• 2 1/2 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 2 sticks cold butter, diced
• 1 large Rosemary Farm egg yolk
• 1 tsp vanilla extract
• 1/4 cup ice water
• 1 15oz can pumpkin puree
• 3 large Rosemary Farm eggs
• 1 cup light corn syrup
• 1 cup granulated sugar
• 2 tbsp melted butter
• 1 tsp pumpkin pie spice
• 1/4 cup heavy cream
• 1 1/2 cups pecan halves (can also use chopped)