Pecan Pumpkin Bars and More Using Your Pressure Cooker
These pecan magic pumpkin bars are the perfect fall treat! With creamy butterscotch and pumpkin flavor paired with a slight crunch from toffee and pecans, this dessert is a comforting delight that's ready fast thanks to the pressure cooker.
Equipment
- 1 PYREX 3QT Glass Baking Dish with Blue Cover 9″ x 13″ Pyrex
- 1 Hamilton Beach Electric Stand Mixer, 4 Quarts Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Black with Top Handle
- 1 TOPZEA Set of 4 Cake Stands Metal Cupcake Holder Tiered Dessert Serving Tower Fruit Display Plates for Tea Party, Birthday, Wedding, Anniversary, Celebration, Halloween, White
Ingredients
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- pinch fine sea salt
- 1 cup canned pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
Instructions
Instructions
- Preheat your oven to 350°F. While it ain’t pressure cooker yet, this step gets your crust ready fast.
- Melt butter and brown sugar in a microwave safe bowl until smooth and combined. You gotta stir this real good.
- Mix flour, pumpkin pie spice, and salt in. Then press this mixture into a greased pan to form your crust. Make it even so the cooker cooks it just right.
- Spread your pumpkin pie filling evenly over that crust layer. It’s gonna hold all that flavor real neat-like.
- Sprinkle those butterscotch chips, toffee bits, and pecans over the pumpkin layer. This is where the flavor layers start making noise.
- Pour the sweetened condensed milk all over the top real slow so it spreads evenly. Pop this into your pressure cooker on a trivet and set your sealing ring right. You wanna watch the float valve pop to know it’s pressurized, then cook about 30-35 minutes till it’s bubbly and golden like the recipe says.
- Use pre-chopped pecans to save some prep time and avoid sticky hands.
- Mix butter and brown sugar in the microwave instead of melting on the stove; it’s quicker and less cleanup.
- Grab canned pumpkin pie filling instead of fresh for shortcuts that still taste real fine.
Notes
Serve these bars warm or chilled. Store in airtight container at room temperature for a few days, refrigerate for 4-5 days for longer freshness, or freeze for weeks. Thaw at room temperature or gently warm before serving.