There’s something undeniably cozy about baking Pumpkin Pie Bars with Pecan Praline Recipe — the warm spices, the buttery crust, and that irresistible pecan praline topping that adds a sweet crunch. I find these bars are like the best parts of pumpkin pie, but way easier to slice and share with friends or family.

The image shows a close-up of a square dessert with three layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick, smooth, and pumpkin-orange in color. The top layer is a generous pile of chopped nuts, mainly pecans, which are glossy and seem to be covered in syrup, creating a shiny texture. The dessert sits on a white plate with a soft floral pattern, and scattered nut pieces lie around it. The background is a white marbled texture with blurred shapes of white pumpkins in the backdrop. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe
Top Tip
How to Serve Pumpkin Pie Bars with Pecan Praline Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Pie Bars with Pecan Praline Recipe

Why You'll Love This Recipe

This Pumpkin Pie Bars with Pecan Praline Recipe has a special place in my heart because it captures the classic flavors of pumpkin pie but with a delightful twist thanks to the gingersnap crust and that sticky, nutty topping. Making it always feels like a little celebration in the kitchen.

Perfect balance of textures: The crunchy gingersnap crust contrasts beautifully with the smooth pumpkin filling and crunchy praline topping.
Impresses every time: It looks fancy enough for holiday dessert tables but is surprisingly straightforward to whip up.
Make-ahead friendly: Preparing it a day ahead lets the flavors meld and makes serving stress-free.
Great for sharing: Bars are easy to portion and perfect for gatherings or casual snacking.

This image shows a dessert with two clear layers in a white rectangular dish lined with parchment paper. The bottom layer is smooth, thick, and deep orange-brown, resembling a pumpkin custard. The top layer is made up of chopped pecans, golden brown and glossy, adding a textured crunch. A metal spatula is lifting a piece, showing the contrast between the creamy orange-brown base and the nutty top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind these Pumpkin Pie Bars with Pecan Praline Recipe really lies in the careful combination of classic fall spices, creamy filling, and a thoughtfully textured topping. Each ingredient plays a crucial role, so I always recommend using the freshest spices you can find and good-quality nuts for the praline.

Flat lay of gingersnap cookies whole in a small neat stack, graham cracker sheets arranged flat in a small pile, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl with melted butter showing golden liquid, a small white ceramic bowl of smooth pumpkin puree with natural texture, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with ground cinnamon displaying warm brown powder, a small white ceramic bowl with ground nutmeg, allspice, ground cloves, and ground ginger mixed showcasing varied warm spices, a small white ceramic bowl of black pepper powder, a small white ceramic bowl with heavy cream, a small white ceramic bowl with cornstarch white powder, four whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of finely chopped pecans showing natural nut pieces, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of corn syrup golden and glossy, a small white ceramic bowl with turbinado sugar light golden crystals, all items arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap cookies and graham crackers: I use both to get a deep, spicy, and slightly sweet crust that holds together really well when pressed and baked.
Granulated sugar and salt: A little sugar balances the spices, and salt is essential to bring out all the flavors.
Unsalted butter: Melted butter binds the crust crumbs and adds richness without overpowering.
Pumpkin puree (NOT pumpkin pie filling): Using pure pumpkin ensures you control the spices and sweetness in the filling.
Light brown sugar: Adds depth with its molasses notes, making the filling luscious.
Spices (cinnamon, nutmeg, allspice, cloves, ginger, pepper): This blend gives the filling that warm, comforting pumpkin pie flavor.
Heavy cream and cornstarch: The cream makes the filling velvety, while cornstarch helps it set up nicely without cracking.
Eggs: Give structure to the filling and help it bake firm with a slight jiggle.
Vanilla extract: Enhances all the flavors and adds a subtle sweet aroma.
Chopped pecans: For the praline topping, the nuts add crunch and nutty flavor that pairs perfectly with pumpkin.
Dark brown sugar and corn syrup: These sweeten and create that sticky, glossy praline finish.
Turbinado sugar: Sprinkled on top for an extra crunch and sparkle—trust me, it’s worth it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Pumpkin Pie Bars with Pecan Praline Recipe is how easy it is to tweak. Over the years, I’ve played around with spices and toppings based on what I have on hand or who I’m serving.

Variation: I once swapped the pecans for toasted walnuts for a slightly different nuttiness, and it turned out great—don’t hesitate to experiment.
Dairy-free twist: Use coconut cream and vegan butter for a dairy-free version that still tastes indulgent.
Spicier kick: Add an extra dash of ground ginger or a pinch of cayenne if you like a bit more heat with your sweetness.

Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe

Step 1: Get your crust just right

To start, I always preheat the oven to 350°F and line my 9×13-inch pan with parchment—this makes lifting the bars out a breeze. Then, I pulse the gingersnaps and graham crackers in my food processor until they’re finely ground. Smaller crumbs pack better and give a firmer crust. Mixing in the sugar, salt, and melted butter until everything looks evenly moistened, I press the crumb mix into the pan’s bottom and bake for 10 minutes. You want it set but not overly brown because it’ll bake more later under the filling.

Step 2: Cook the pumpkin filling with care

Next up is the filling, and here’s where a whisk earns its keep. On the stove, I combine pumpkin puree, brown sugar, and all those cozy spices, stirring constantly over medium heat for about 4 minutes. This warming and stirring wakes the spices up and melds flavors beautifully. Then I whisk the heavy cream with cornstarch until smooth before folding it into the pumpkin mixture. Following that, I beat in the eggs and vanilla until everything’s silky. Pouring the filling over the warm crust, it’s ready for the oven.

Step 3: Bake and prepare the pecan praline

Bake the pumpkin layer for about 50 to 60 minutes until the edges are set but the center still gently jiggles. I love using an instant-read thermometer here; 170°F near the edge means it’s perfect for the praline step. While it bakes, I mix the chopped pecans, dark brown sugar, and salt. Adding corn syrup and vanilla, I stir until the topping is sticky and evenly moistened. Once the pumpkin’s set, I sprinkle this praline mixture evenly on top, press lightly, finish with turbinado sugar, and bake for another 5-10 minutes until the topping is glossy and just firm at 180°F. The bars will hold their shape even better as they cool.

Step 4: Patience is key — let to cool and chill

This step is the hardest but so rewarding. I let the bars cool in the pan on a wire rack for three hours, then pop them in the fridge for at least two more hours or overnight. Chilling sets the filling and lets the flavors deepen. When you’re ready to serve, letting the bars sit at room temperature for about 10 minutes is a game-changer for creamy texture.

Top Tip

From countless attempts, I’ve learned these tips make all the difference between good and truly great Pumpkin Pie Bars with Pecan Praline Recipe.

Process crumbs finely: Smaller crumbs in the crust blend more evenly and hold together better when baked.
Cook pumpkin filling gently: Stirring over medium heat for a few minutes activates the spices and avoids clumps in the final texture.
Use an instant-read thermometer: Relying on temperature rather than time helps you avoid overbaking and dry filling.
Don’t skip chilling: Allowing the bars to cool completely and chill improves texture and flavor—it’s worth the wait.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I usually keep the garnishes simple: a dollop of lightly whipped cream or a scoop of vanilla ice cream complements the warm spices and crispy topping perfectly. For a festive touch, a sprinkle of cinnamon or a few whole pecans on top looks lovely and adds texture.

Side Dishes

These bars pair beautifully with a cup of strong coffee or chai tea. If you’re serving them after a hearty meal, something light like a crisp apple salad or roasted butternut squash soup rounds out the pumpkin flavors without overwhelming the palate.

Creative Ways to Present

For holiday parties, I love placing the bars on a rustic wooden board with scattered toasted pecans and a few small pumpkins or cinnamon sticks for decoration. You can also cut the bars into smaller bite-size pieces for a charming dessert platter that's easy to nibble during a mingle.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers tightly covered in an airtight container in the fridge. They stay wonderfully fresh for up to two days, though I’ve noticed the crust softens a bit after the first day. So, if you like that crispiness, I recommend consuming them sooner rather than later.

Freezing

Freezing works surprisingly well! I wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag. When I want one later, I thaw it overnight in the fridge and it tastes almost as fresh as the day it was baked.

Reheating

To enjoy leftovers warm, I pop them in a low-temperature oven (about 300°F) for 10-15 minutes. This gently softens the filling and revives that lovely pecan praline without drying them out.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling here since it already contains spices and sweeteners, which can throw off the balance of flavors. Using pure pumpkin puree allows you to control the spice mix and sweetness in this recipe.

How long do I need to chill the bars before serving?

For the best texture and flavor, let the bars cool at room temperature for about 3 hours, then chill in the refrigerator for at least 2 hours or overnight. This helps the filling set and makes slicing easier.

Can I prepare these bars vegan or dairy-free?

You can make a dairy-free version by substituting coconut cream for heavy cream and vegan butter for the regular butter in the crust. However, since this recipe relies on eggs for structure, you might want to try a vegan egg replacement or a different pumpkin bar recipe designed without eggs.

What’s the best way to store leftover bars?

Store leftover bars in an airtight container in the refrigerator for up to two days. To maintain the best texture, bring them to room temperature before serving. You can also freeze them wrapped tightly for longer storage.

Final Thoughts

Honestly, these Pumpkin Pie Bars with Pecan Praline Recipe are one of those desserts I keep coming back to. They combine the best of pumpkin pie with a textural twist that feels both homey and a touch indulgent. Whether you’re baking for a holiday party or just a cozy weekend treat, I promise you’ll find making—and of course eating—these bars a genuinely delightful experience. Give it a go, and I’m pretty sure these will become a new seasonal favorite for you too!