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Pumpkin Spice Nanaimo Bars
These Pumpkin Spice Nanaimo Bars are a fun variation on tradition, and a great way to use leftover pumpkin puree!
Servings: 20 1 8" x 8" pan
- 1 ¼ cup Graham Cracker Crumbs
- 1 cup Walnuts finely chopped
- 1 cup Unsweetened Coconut Flakes
- ½ cup Butter unsalted
- ¼ cup Granulated Sugar
- ½ teaspoon Cinnamon
- 1 Large Egg beaten
- ½ cup Butter
- ½ cup Pumpkin Puree
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- 4 tablespoon Cook-and-Serve Vanilla Pudding Powder NOT instant!
- 3 cups+ Confectioners / Icing / Powdered Sugar
- 10 oz White Chocolate Chips
- 6 tablespoon Butter
In a large bowl, mix together graham crumbs, chopped walnuts, and coconut. Set aside.
Melt butter in small saucepan. Add sugar and cinnamon, mix well. Add egg, stir well. Egg will cook and thicken.
Once thickened, remove from heat and pour into a larger bowl containing the last first 3 ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
Cream butter. Add pumpkin puree, beat until well incorporated. Add cinnamon, ginger, cloves, and pudding powder, beat well.
Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.
Melt butter and white chocolate chips over low heat. Remove from heat, allow to cool slightly, then pour over middle layer, spreading to an even layer. Chill in fridge before slicing into bars.
Calories: 442kcal | Carbohydrates: 55g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 173mg | Potassium: 130mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg