Recipes and Cooking Toffee-Pumpkin Pie Bars Found: A tasty, easy pumpkin dessert recipe that's perfect for your next party! These Toffee-Pumpkin Pie Bars feature a gingersnap crust and a caramel-pecan topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 40 mins Total Time: 70 mins Yield: 32 bars Jump to Nutrition Facts Ingredients 1 recipe Ginger Crumb Crust 1 15 ounce can pumpkin ¾ cup packed brown sugar 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground cloves 4 eggs, lightly beaten 1 ½ cup half-and-half or light cream ½ cup toffee pieces ½ cup chopped pecans, toasted Caramel-flavor ice cream topping (optional) Directions Preheat oven to 375°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto the bottom of the prepared pan; set aside. For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Ginger Crumb Crust In a medium bowl combine 2 cups crushed gingersnaps (about 35 cookies), 1/4 cup sugar, and 1/4 cup all-purpose flour. Add 1/2 cup melted butter and stir until well combined. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Do not freeze. Print Nutrition Facts (per serving) 145 Calories 8g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 145 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 41mg 14% Sodium 139mg 6% Total Carbohydrate 17g 6% Total Sugars 12g Protein 2g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 67mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.