These Pumpkin Pecan Pie Bars are a delicious combination of a pumpkin pie and a pecan pie. This is decadent, featuring a buttery shortbread crust and a pumpkin pie filling, topped with a crunchy pecan streusel topping and brown sugar.
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These pumpkin pecan bars make a great Thanksgiving dessert or any other fall gathering requiring a second dessert. This is the perfect fall dessert.
This pumpkin pie bars recipe will be a hit!
- This is a great recipe for entertaining a large group. You can make them ahead of time and store them, so you need to plate them and serve them.
- It takes about 10 minutes to put it together. Once it is in the oven, all you have to do is wait for it to finish.
- This recipe only requires one baking cycle. You don’t need to prebake the pie crust before you add the pumpkin filling.
- Brown sugar is used in pie crust and topping, giving the pumpkin bars a rich caramel flavor.
Ingredients
These pumpkin pecan bars can be made with simple pantry ingredients. You won’t need to go to the grocery store to get them. You only need one can of pumpkin puree, but I recommend stocking up as fall approaches.
The oatmeal shortbread layer
- All-Purpose Flour: I use kamut Flour instead of all-purpose Flour to make it healthier. However, you don’t need to hunt for it. Regular all-purpose Flour will work.
- Brown sugar – This recipe can use light or dark brown sugar. Use what you have available.
- Oatmeal – I love to add oatmeal to my crust. It gives it more substance than just Flour. You can skip this step and use Flour.
- This recipe uses butter – unsalted butter. It can be softened at room temperature, or it can be chilled in the refrigerator. This butter will be melted and then poured onto the other ingredients.
- Cinnamon – Although it is not mandatory, using ground cinnamon in the crust adds an extra layer of flavor. It is highly recommended that you do.
The pumpkin filling
- Pumpkin puree – Use your favorite canned pumpkin puree to make this. You can also make fresh pumpkin puree in the fall by using canned pumpkin puree.
- Condensed milk – Use your favorite brand of sweetened condensed dairy
- For this pumpkin custard recipe, you will need two large eggs. They ensure that the custard is solidified upon baking.
Topping with pecan streusel
- Reserved shortbread crust mixture
- Pecans – I prefer to cut the pecans into small pieces because the pie will be cut into bars. We want to have enough pecans in every bar.
Method
This is one of the easiest ways to make pumpkin bars. You must layer all the ingredients and wait for your oven to work its magic.
Make the crust
Preheat the oven to 350 F. Line a 9-inch baking dish with parchment paper. The parchment paper should be cut to 3 inches on each side. To make it easier to remove the dessert from the pan, cut slits at all corners.
Combine Flour, brown sugar, butter, and ground cinnamon in a small bowl. The mixture will become crumbly and will hold together if you press down.
Reserve about 1/2 cup of the mixture, and then add the rest to your prepared baking dish. It should be spread out and pressed down lightly to form a single crust layer.
This recipe does not call for blind baking.
Pumpkin layer
This part is the best. In a large bowl, combine pumpkin puree with condensed milk, eggs, and pumpkin pie spice. Use a whisk to mix well. A stand, hand, or whisk can mix the ingredients at medium speed. However, a whisk works just as well. Mix it until it is well combined.
This should be poured over the shortbread crust in a baking pan. Bake for 30 minutes.
Topping with pecans
This recipe can be made with the shortbread crust mixture you have saved. Mix in chopped pecans and sprinkle on top of the pumpkin custard layer.
This recipe calls for baking the pie with pumpkin custard. We bake it for a while until the mixture thickens a bit. Then, we take out the baking dish and add the pecan streusel topping. Finally, we put the pie back in the oven for baking. The streusel topping will stay on top of the pie and not sink to its bottom.
It will be ready when the pan shakes slightly but looks firm. To ensure it is clean, you can test it with a toothpick.
After baking, place the pan on a wire rack for a cooling period. Once the pan is warm, cut it into small squares.
Serving Suggestions
Pecan pumpkin pie bars are delicious warm or with vanilla ice cream.
Pumpkin Pecan Pie Bars
These Pumpkin Pecan Pie Bars make a delicious, easy, and delicious fall dessert. Print Pin Rate DessertCuisine: American Prep Time 10 minutesCook Time 40 minutes Total Time 50 minutes Servings 16 pieces Calories: 255kcal Author: Manju [recipe_key]
Ingredients
Shortbread crust
- 1 cup all-purpose Flour
- 1/2 cup of old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 teaspoon Cinnamon
The pumpkin filling
- One can of Pumpkin puree 15 oz
- One can of sweetened condensed dairy milk 14 oz
- Two eggs large
- 1 1/2 teaspoon pumpkin pie spice
Topping with pecans
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350F before you begin.
- Use parchment paper to line a 9-inch baking dish. The parchment paper should be approximately 3 inches longer on each side. To make it easier to remove the dessert from the pan, cut slits at all corners.
- Combine Flour, brown sugar, butter, and ground cinnamon in a small bowl. The mixture will become crumbly and will hold together if you press down.
- Reserve about 1/2 cup of the mix, and then add the rest to your prepared baking dish. It should be spread out and pressed down lightly to form a single crust layer.
- Combine pumpkin puree, condensed dairy, eggs, and pumpkin pie spice in a large bowl. Use a whisk to combine. Mix it until it is well combined.
- This should be poured over the shortbread crust in a baking pan. Bake for 30 minutes.
- Mix the chopped pecans with the shortbread mixture and stir well.
- Place the baking sheet in the oven. Sprinkle the cinnamon all over the pumpkin custard.
- Bake the pan for 10 minutes more.
- It will be ready when the pan shakes slightly but looks firm. To ensure it is clean, you can test it with a toothpick.