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Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. In a medium bowl, combine crushed gingersnaps, granulated sugar and flour. Add melted butter; stir until well combined. Press crumb mixture evenly and firmly onto bottom of the prepared pan; set aside.
For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling into crust-lined pan.
Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire rack.
Using the edges of the foil, lift the baked mixture out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving.