Description
Pumpkin Pecan Pie Bars combine the warm, comforting flavors of pumpkin and spices with a buttery crust and crunchy pecan topping. These delicious bars are a perfect autumn dessert that’s easy to make and sure to impress at any fall gathering or holiday celebration.
Ingredients
Scale
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
Filling
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Topping
- 1 cup pecans, chopped
- ¼ cup maple syrup (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your crust is ready.
- Prepare the crust: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened butter and mix until the texture is crumbly and holds together when pressed.
- Bake the crust: Press the crumbly crust mixture evenly into the bottom of a greased or parchment-lined 9×13 inch baking dish. Bake it for 15 minutes to slightly firm up before adding the filling.
- Make the filling: While the crust bakes, whisk together the pumpkin puree, brown sugar, and eggs in a large bowl. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt, then mix until smooth and fully combined.
- Prepare the pecans: Chop the pecans finely and optionally toast them in a dry skillet over medium heat until fragrant and slightly darker, which enhances their flavor.
- Assemble the bars: Once the crust is partially baked, pour the pumpkin filling evenly over it. Sprinkle the chopped pecans evenly on top of the filling. You can drizzle maple syrup over the pecans if desired for extra sweetness and shine.
- Bake the bars: Return the baking dish to the oven and bake for an additional 25 to 30 minutes. The filling should be set – test by inserting a toothpick; it should come out clean or with just a few moist crumbs.
- Cool and serve: Let the pie bars cool on a wire rack for at least one hour to fully set before cutting into squares. This ensures clean slices and the best texture.
Notes
- To toast pecans, use a dry skillet over medium heat and stir frequently to prevent burning.
- Maple syrup drizzle is optional but adds a lovely touch of sweetness and gloss.
- For easier slicing, refrigerate the bars after cooling.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
