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Pumpkin Pie Bars with Pecan Crust

These pumpkin pie bars with a pecan crust are a perfect and easy twist on classic pumpkin pie, offering cozy flavors and a delightful texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 175
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups (180 g) graham cracker crumbs (about 12 full sheets)
  • 0.5 cups 1/2 cup (62 g) chopped pecans
  • 2 Tbsp 2 Tbsp (25 g) granulated sugar
  • 5 Tbsp 5 Tbsp (71 g) unsalted butter, melted
For the filling
  • 1 can 1 can (15 oz / 425 g) pure pumpkin (not pumpkin pie filling) Use pure pumpkin for best texture and flavor.
  • 1 cup 1 cup (200 g) packed light or dark brown sugar
  • 2 large 2 large eggs
  • 1.5 cups 1 1/2 cups (360 ml) heavy cream
  • 1 tsp 1 tsp pure vanilla extract
  • 1 Tbsp 1 Tbsp cornstarch Can substitute all-purpose flour, but texture may vary.
  • 1.5 tsp 1 1/2 tsp pumpkin pie spice
  • 1 tsp 1 tsp ground cinnamon
  • 0.25 tsp 1/4 tsp salt
  • 0.125 tsp 1/8 tsp freshly ground black pepper Optional for a spicier flavor.
For serving
  • Whipped cream Optional topping.
  • Chopped pecans Optional topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper.
  2. Pulse the graham crackers and pecans in a food processor until they become fine crumbs. Add the sugar and melted butter, and pulse again until mixed.
  3. Press the crumb mixture firmly into the bottom of the pan and prebake for 15 minutes. Let cool for at least 15 minutes before adding the filling.
Filling
  1. In a large bowl, whisk together the pumpkin, brown sugar, eggs, heavy cream, vanilla, cornstarch, pumpkin pie spice, cinnamon, salt, and black pepper until smooth.
  2. Pour the filling over the cooled crust and spread evenly.
Baking
  1. Bake for 40-50 minutes until the filling is set with a slight wobble. Let cool completely, then refrigerate for at least 1 hour before slicing.
  2. Lift the bars using the parchment paper and slice into squares.

Notes

Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months. These bars are best served chilled.