Sprinkle the pecan streusel over the top of the pumpkin bread ... baking soda, baking powder and pumpkin pie spice. In a ...

On a floured surface, roll out the dough to a 13-inch disk; line a pie pan, and cut away excess on the edges. Pour the pumpkin filling ... room temperature with the pecan-caramel sauce and sweet ...

The candied pecan streusel adds added crunch ... Pumpkin: You want pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie has added sweeteners and spices that will affect the flavor.

These bars have all the creaminess and warm spice of classic pumpkin pie — without the stress of rolling out a crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.