For the Crust: 1/2 cup unsalted butter 1/3 cup light brown sugar, packed 1 cup all-purpose flour 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling) Pinch of fine sea salt For the Pumpkin Bar Layers: 1 cup pumpkin pie filling 11 ounces butterscotch chips 1 cup toffee bits 2 cups chopped pecans 14 ounces sweetened condensed milk For Pumpkin Pie Spice: 2 teaspoons ground cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice Directions: Preheat the oven to 350°F. Line an 11×7 baking dish with foil and spray it with cooking spray, set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes. Add the flour, pumpkin pie spice, and salt, and mix until combined with no dry patches. Press the mixture into the bottom of the foil-lined baking dish and bake for 15 minutes until it no longer looks raw and is lightly browned. Spread the pumpkin pie filling on top. Layer the butterscotch chips on top of the pumpkin. Then layer the toffee bits. Follow with a layer of chopped pecans. Pour the sweetened condensed milk on top. Bake for an additional 30-35 minutes until browned on top. Let the bars cool completely in the pan. Once they are completely cool, refrigerate before cutting them into bars. Store in the refrigerator until ready to serve. Prep Time: 10 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 30 minutes Kcal: 436 kcal | Servings: 16 servings
