Creamy Pumpkin Coconut Pecan Bars
Indulge in the delicious creaminess of these melt-in-your-mouth pumpkin coconut pecan bars. A perfect blend of pumpkin and rich cream cheese, topped with a buttery pecan crust, these bars are a heavenly autumn treat with a tropical twist. The sweetness of coconut elevates the flavors while the pecans add a delightful crunch. Dive into this decadent dessert to experience a delightful fusion of fall and island vibes in every bite.
ingredients
- 1 cup graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup shredded coconut, for topping
- Whipped cream or caramel sauce, for serving (optional)
steps
- 1.
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking dish with parchment paper.
- 2.
In a medium bowl, combine the graham cracker crumbs, chopped pecans, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- 3.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, coconut milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all the ingredients are fully incorporated.
- 4.
Pour the pumpkin mixture over the crust, spreading it evenly. Sprinkle the shredded coconut on top.
- 5.
Bake for 45-50 minutes, or until the center is set. The bars might jiggle slightly in the middle, but they will firm up as they cool.
- 6.
Remove from the oven and let the bars cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour to allow the bars to set and become easier to cut.
- 7.
Slice into bars and serve chilled. Top with whipped cream or drizzle with caramel sauce for an extra touch of sweetness if desired.
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