Pumpkin Pecan Pie Bars with Marshmallow Topping
Preheat oven to 350°F. Lightly grease 8x8x2-inch baking pan. Line with parchment paper and grease.
In a medium bowl, whisk together water, eggs and melted butter. Whisk in the pumpkin filling from Krusteaz Pumpkin Pie Bar Mix until smooth. Stir in toasted pecans and let filling sit while you prepare crust.
To make crust, stir together gingerbread crust mix from the Krusteaz Pumpkin Pie Bar Mix, melted butter and pecans using a fork until moistened. Press the crust evenly into the bottom of prepared pan.
Bake crust 5 minutes. Remove from oven.
Whisk the filling mixture again and pour over hot crust. Bake as directed on package until filling is set, approximately 26-30 minutes.
Three minutes before the end of baking, top with mini marshmallows. Remove from oven and allow to cool before cutting.