Pumpkin Pie Bars Recipe - Belvoir Farm
The cosy autumn bake and a great way to use up those leftover pumpkins! Get the recipe for our deliciously spiced Pumpkin Pie Bars. Get the recipe here.
Ingredients
- Ginger snap cookies: 340g (roughly 2.5 cups of crumbs)
- Pecan halves: 110g (roughly 1 rounded cup of crumbs)
- Sugar: 1/4 cup
- Salt: 1/2 tsp
- Butter (melted): 1/2 cup
- Brown sugar: 1 cup (packed)
- Salt: 1 tsp
- Pumpkin pie spice: 2.5 cups
- Eggs: 4
- Pure pumpkin: 1 can (or 425g)
- Evaporated milk: 1 can (280g)
- Belvoir Farm Ginger Beer: 60ml
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