PECAN PUMPKIN GOOEY BARS - LAMPMAN PECAN COMPANY

by: Brandi Terry

A fall classic featuring pecans from Lampman Pecan Company grown by third-generation farmer, Eric Lampman from DeLeon, TX.

I believe in real ingredients, real moments, and real food, so everything I make at b. marie bakery is made from scratch using locally sourced ingredients straight from the FARM whenever possible. This SOUTHERN treat is ideal for any fall celebration.

This recipe was baked by b. marie bakery using pecans from Lampman Pecan Company. That's right...#PECANS!

Lucky for me, both of my siblings are married to two different Texas Pecan farming families. How cool is that? Recently, I caught up with my little sister, Brooke, and her husband, Eric Lampman, for a little kitchen inspiration.

WHY DO YOU FARM?

"It's a feeling I have deep inside me. I choose to farm because when I look back on my life I feel comfort knowing what I do matters." - Eric

Eric's passion for farming began at a young age. He started farming right out of high school after growing up on the farm alongside his dad and grandfather. He always knew he wanted to work outside because he liked seeing crops grow and loved harvest time. Eric's joy for farming and determination for improvement has only increased with time.

THE FAMILY BUSINESS

Lampman Pecan Company, located in De Leon, TX, and has been in business for 50 years. Eric Lampman is a third-generation farmer. Because of Eric and his family's dedication, Lampman Farms is able to produce pecans, watermelons, cotton, hay, peanuts, and maintain a successful cow-calf operation.

Lampman Pecan Company offers many varieties of pecans as well as products such as candied pecans at their retail store in De Leon. The majority of their pecans are shipped all over the United States to numerous bakeries, restaurants, and other entities.

FARMING DURING A DROUGHT

Farming during any season is a challenge that isn't suitable for everyone, but farming amid a drought has its own unique obstacles.

"The expense of growing crops has tripled. Most dry land crops are a complete loss and the irrigated is light with increased expenses. I’m concerned about the long term effects drought will have on the trees and grass, as well as the financial stress and impact on future crops." - Eric

The farming community faces natural disasters annually. However, severe drought coupled with economic uncertainty is catastrophic and will have lasting implications.

"This year will leave a scar I will remember throughout my career. I know I am not alone. Everyone is facing the same obstacles. I have learned from this experience and continue to focus on improving efficiency." -Eric

Eric's passion for farming is paralleled by his passion for his faith. He gives up all credit when reflecting on the blessings he has received and the opportunity he has to do what he loves.

"The drought is hard, but are finding new innovative ways to survive. We’re facing the worst year to date, but Eric stills shows up every day to do what he loves” - Brooke

Both Eric and Brooke expect the family farm to carry on with this faith for generations to come. Eric plans to pass on his farming heritage to his children McLane (3) and Conor (6 months). One of which, McLane, has already shown interest in farming...even at the shy young age of 3 years old.

"Every day I wake up knowing this is my calling. I love this life. We choose this life." – Eric

The future of the agricultural industry is bright. I am proud to be the sister-in-law of a Texas Pecan Farmer. Thank you, Eric, and the rest of the Lampman Family for your dedication to agriculture.

THANK A FARMER

During times of uncertainty take comfort knowing it's everyday people in RURAL AMERICA working around the clock who provide the most affordable and safest food supply. They are the unsung HEROES who we often take for granted. Now more than ever, be grateful and thank the hardworking farmers, ranchers, and everyone in-between for ALWAYS providing.

As you enjoy your family dinner from the comfort of your home, take time to reflect on how that food made it to your plate. Or how it made it from FARM to BAKED.

Until next time, check out the recipe for Pecan Pumpkin Gooey Bars. Enjoy!

PECAN PUMPKIN GOOEY BARS

RECIPE COURTESY OF B. MARIE BAKERY

INGREDIENTS:

Crust

1 box yellow cake mix

1 stick butter, melted

1 egg

Filling

1 lb powdered sugar

8 oz cream cheese, room temp

1 can pumpkin

1 stick butter, melted

3 eggs

1 tsp vanilla

1 tsp cinnamon

1 tsp nutmeg

¼ tsp pumpkin pie spice

Topping

2 c chopped or whole pecans

½ c dark brown sugar

3 T butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F. Using a stand mixer with a paddle attachment, combine cake mix, melted butter and egg. Press the dough in the bottom of a slightly greased 13 x 9 baking dish.

2. Using a stand mixer with a paddle attachment, mix pumpkin and cream cheese on medium speed until creamy. Add eggs one at a time mixing well between each addition. Add vanilla and butter. Mix on low speed until just incorporated. Using a spatula, scrap the bowl. Add cinnamon, nutmeg, pumpkin pie spice, and powdered sugar. Mix until combined.

3. Add the filling to the 13 x 9 baking dish. Bake for 30 minutes at 350 degrees F. Remove from oven and add topping. Bake for an additional 10-20 minutes or until the center is just set. The center should be slightly gooey. Do not overbake.

4. Remove from oven and let cool completely (~ 2 hours). Cut into squares and ENJOY!