Description
Delicious Pumpkin Pie Bars featuring a gingersnap and graham cracker crust, creamy spiced pumpkin filling, and a crunchy pecan praline topping. Perfect for fall gatherings and holiday desserts, these bars combine traditional pumpkin pie flavors in an easy-to-serve bar format with a rich, flavorful crust and a sweet, nutty finish.
Ingredients
Scale
Gingersnap Crust
- 4 ounces gingersnap cookies (about 16–18 cookies, 1 heaping cup crumbs)
- 8 graham cracker sheets (1 heaping cup crumbs)
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
Pumpkin Filling
- 29 oz. can Libby's pumpkin puree (NOT pumpkin pie filling)
- 1 ½ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 1/4 cups heavy cream
- 1 tablespoon cornstarch
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
Praline Topping
- 2 cups finely chopped pecans (measured after chopping)
- 2/3 cup packed dark brown sugar (may substitute light brown sugar)
- 1/4 teaspoon salt
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 tablespoon turbinado sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing the parchment to overhang the sides for easy removal. Spray the parchment paper lightly with cooking spray and set the dish aside.
- Make the Crust: In a food processor, pulse the gingersnap cookies and graham cracker sheets until they form fine crumbs. Transfer to a bowl, then mix in the granulated sugar and salt. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes until it is set. Remove from the oven and keep the oven on for the filling.
- Cook the Pumpkin Filling: In a large saucepan, combine the pumpkin puree, packed light brown sugar, ground cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Whisk the mixture and cook over medium heat for 4 minutes, stirring constantly to prevent sticking.
- Add Cream and Eggs: Remove the saucepan from heat. In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Then, whisk this cream mixture into the warm pumpkin mixture. Next, whisk in the eggs and vanilla extract until the filling is fully incorporated and smooth.
- Pour Filling Over Crust: Pour the pumpkin filling evenly over the warm crust in the baking dish.
- Bake Filling: Bake the bars at 350°F for 50 to 60 minutes until a toothpick inserted about 2 inches from the edge comes out clean, though the center should still jiggle slightly and register about 170°F on an instant-read thermometer.
- Prepare Praline Topping: While the bars bake, mix finely chopped pecans, dark brown sugar, and salt in a large bowl. Add corn syrup and vanilla extract, stirring until the mixture is evenly moistened.
- Add Topping and Continue Baking: Once the pumpkin filling is set, evenly sprinkle the pecan praline mixture over the top and gently press it into the pumpkin layer. Sprinkle turbinado sugar evenly over the praline topping. Return to the oven and bake for an additional 5 to 10 minutes until a toothpick inserted in the center comes out clean and the temperature reaches about 180°F. The bars will firm up as they cool.
- Cool and Chill: Remove the bars from the oven and place the pan on a wire rack to cool completely for about 3 hours. After cooling, cover the bars and refrigerate for at least 2 hours or up to 2 days before serving to achieve the best texture.
Notes
- Refrigerate the bars after they have completely cooled, wrapped tightly in plastic wrap or kept in an airtight container, either at room temperature or refrigerated. They achieve the best texture after chilling overnight but note that the crust softens if stored longer.
- For the creamiest texture when serving chilled bars, allow them to sit at room temperature for 10 minutes before slicing and serving.
- Use room temperature eggs to ensure a smooth filling and even baking.
- Measuring pecans after chopping ensures accurate topping quantity.
- You can substitute light brown sugar for dark brown sugar in the praline topping if preferred.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
