Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/2 cup
- Sweetened condensed milk: 1 (14 ounce) can
- Pumpkin puree: 1 cup
- Eggs: 2 large
- Pumpkin pie spice: 2 teaspoons
- Chocolate chips: 1 cup
- Chopped pecans: 1 cup
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of the prepared pan.
- Step 3: In a separate bowl, whisk together sweetened condensed milk, pumpkin puree, eggs, and pumpkin pie spice until smooth.
- Step 4: Pour the pumpkin mixture over the graham cracker crust.
- Step 5: Sprinkle chocolate chips and chopped pecans evenly over the pumpkin layer.
- Step 6: Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely before cutting into bars.
Notes
- Store completely cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week for longer freshness.
- For a warm, gooey treat, microwave individual bars for 10-15 seconds before serving.
- Serve these bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- To prevent the pecans from sinking, gently press them into the pumpkin layer a few minutes after baking has begun.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American