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1
Preheat the oven to 350u00b0F.
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2
For the pecan shortbread crust layer:
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3
In the bowl of a food processor, combine all of the dry ingredients and the pecans and pulse until well combined. Add the butter and pulse until the dough has become uniform and smooth.
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4
Pour the dough out into an 8x12 inch baking pan (a 9x13 will work too). Evenly spread the dough over the bottom of the pan.
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5
Bake in the oven for 12 minutes. Remove from the oven and press down firmly with the back of a metal spatula.
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6
For the pumpkin pie layer:
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7
In the bowl of a food processor, combine all of the ingredients and pulse until well combined and smooth.
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8
Pour the filling over the pre-baked shortbread crust. Bake the pumpkin pie layer for 30 minutes. Set aside to cool.
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9
For the maple caramel layer:
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10
In a large saucepan over medium heat, cook the sugar until it all begins to melt and turns an amber color. Stir it with a spoon if you need to.
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11
Add the cream to the sugar. It will seize up completely, but just keep stirring until the sugar has melted back into the cream and thickened the caramel. Stir in the salt and maple extract.
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12
Pour the caramel over the pumpkin pie layer. Let sit until warm, then refrigerate for a few hours or up to overnight.
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13
Using a sharp knife, slice the pan into 16 bars. Keep refrigerated until ready to serve.
