FOOD & DRINK
PUMPKIN PECAN BITES Yields 12 bites
INSTRUCTIONS
INGREDIENTS
Preheat oven to 350 degrees Fahrenheit.
CRUST: ½ cup cold unsalted butter, cut into pieces ¼ cup granulated sugar 1¼ cups all-purpose flour
Combine the ingredients for the crust in the bowl of a food processor and process until coarse crumbs form. Pour into an ungreased glass 9x9-inch baking pan and press into a single layer. Bake for 20 minutes. The edges should be slightly golden when you remove it from the oven. In the bowl of a stand mixer, combine the pumpkin puree, eggs, light brown sugar and pumpkin pie spice. Beat on medium until smooth. Add the pecans and beat briefly to combine. Pour the topping over the pre-baked base of the bars. Bake for 30-35 minutes, until the topping is set in the center. Remove from the oven and let cool completely before cutting into 12 squares. Store leftovers in an airtight container in the fridge for up to 5 days.
SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of five cookbooks including the “Easy Frugal Cookbook,” released in July. Her book “Classic Diners of Maine” is available where books are sold. Signed copies are available at The Briar Patch in Bangor.
18 / BANGOR METRO October 2021
PHOTO: SARAH WALKER CARON
TOPPING: ½ cup pumpkin puree 2 large eggs 1 cup packed light brown sugar 1 tsp pumpkin pie spice ½ cup chopped pecans
