If you love pumpkin pie and are a sucker for salted caramel, this is the Thanksgiving dessert for you. The buttery press-in crust eliminates the stress of rolling out pie dough, and baking it in a 9×13 pan means no crimping necessary. To make these pie bars extra special, we developed a simple homemade caramel sauce and stirred it right into the filling. The result? A warmly spiced pumpkin filling with sweet notes of caramel in every bite. Toasting the coconut for the garnish is easy. Simply spread the coconut flakes onto a baking sheet and bake in a 325°F oven, stirring once, until golden, 6 to 8 minutes.
Recipe By Grace Elkus, For full directions, click here.