Pumpkin Pecan Pie Bars
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
47 mins
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Additional Time
2 hrs
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Total Time
3 hrs 12 mins
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Servings
9 bars
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Course
Dessert
Pumpkin Pecan Pie Bars
Description
This recipe starts by creating a buttery crust with room temperature butter, sugar, vanilla, salt, and flour pressed into an 8x8-inch pan and baked until just golden at the edges. The pumpkin filling mixes canned pumpkin puree, granulated and brown sugar, pumpkin pie spice, vanilla, salt, evaporated milk, and eggs for a smooth custard with classic autumnal flavors. It is poured over the cooled crust.
The pecan topping balances textures by combining brown sugar, flour, cinnamon, salt, and butter with chopped pecans. This crumbly, sweet layer is sprinkled atop the pumpkin filling before baking again, creating bars with a tender base, soft spiced center, and crunchy nutty topping. Baking time ensures the filling sets properly while the topping browns without burning.
These bars are suitable for serving as a dessert or festive treat during fall and winter holidays. Stored refrigerated, they keep well for a few days, making them convenient for preparing in advance. The recipe also offers a gluten-free option by substituting flour with a 1-to-1 gluten-free baking mix.
Ingredients
For the crust:
- ½ cup butter room temperature, unsalted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt fine sea salt
- 1 cup all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version, 2 tablespoons
For the pumpkin filling:
- 1 can pumpkin 15 ounces, puree
- ⅓ cup granulated sugar
- ⅓ cup brown sugar lightly packed
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt fine sea salt
- 1 can evaporated milk 5 ounces
- 2 egg room temperature, large
For the pecan topping:
- ½ cup brown sugar lightly packed
- ¼ cup all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt fine sea salt
- ¼ cup butter room temperature, unsalted
- 1 ½ cups pecans chopped
Instructions
- Preheat oven to 350°F and line (1) 8x8-inch pan with a piece of parchment paper.
- Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the vanilla, salt and flour. Mix on low until well combined (it'll be crumbly).
- Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
- Let cool at least 15 minutes while you prepare the filling.
- In a large mixing bowl, stir together all the pumpkin filling ingredients except for the eggs. Once well combined, add the eggs and whisk until thoroughly combined. Set aside.
- Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
- Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
- Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
- Bake for 40 minutes or until the topping is crisp and firm and the middle is set.
- Let cool completely and then cut into bars.
Notes
- Store the bars at room temperature for one day or refrigerate for up to three days to maintain freshness.
- The recommended gluten-free flour substitute is Bob's Red Mill 1-to-1 Gluten-Free Baking Flour if a gluten-free version is desired.
User Reviews
Overall Rating
4.4
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