Pumpkin Pecan Pie Bars
These pumpkin pecan pie bars combine a buttery shortbread crust, creamy pumpkin filling, and sweet crunchy pecan topping. A perfect make-ahead dessert for Thanksgiving or any fall gathering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ Pecan Shortbread Crust
½ cup (57 g) pecan halves
1 ½ cups (187 g) all-purpose flour
½ cup (100 g) packed light brown sugar
¼ teaspoon salt
½ cup (113 g or 1 stick) unsalted butter, room temperature, cut into cubes
→ Pumpkin Layer
½ cup (100 g) light brown sugar
¼ cup (50 g) granulated sugar
1 (15 oz) can pure pumpkin purée (not pumpkin pie filling)
1 (12 oz) can evaporated milk
2 large eggs, room temperature
2 ½ teaspoons pumpkin pie spice
→ Pecan Topping
1 cup (120 g) coarsely chopped pecans
½ cup (100 g) light brown sugar
2 tablespoons melted butter
Instructions
1. Prepare the Crust
Preheat oven to 350°F (175°C). Grease a metal 9×13-inch baking pan.
In a food processor, chop pecans finely. Add flour, brown sugar, salt, and butter. Pulse in 1-second bursts until a crumbly dough forms.
Press evenly into the pan and bake for 15 minutes until set and fragrant. Set aside.
2. Make the Pumpkin Layer
In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugars, and pumpkin pie spice until smooth.
Pour over the warm crust and spread into an even layer.
Bake for 30 minutes while preparing the topping.
3. Add Pecan Topping
Mix chopped pecans, brown sugar, and melted butter in a bowl.
After the 30-minute bake, remove bars from the oven and evenly sprinkle the topping.
Return to the oven and bake for 10 more minutes, until the center is set but slightly jiggles.
4. Cool and Serve
Cool completely in the pan, then cut into 15 bars.
Serve at room temperature or chilled.
Notes
Metal Pan Recommended: Avoid glass as it may overbake the crust.
Make-Ahead Friendly: Store in the fridge up to 4 days or freeze up to 2 months.
Homemade Pumpkin Pie Spice: Combine 1½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice or cloves.
Flash freeze bars before wrapping if storing long-term in freezer.
Find it online: https://elladishes.com/pumpkin-pecan-pie-bars/
