There’s something truly magical about the combination of cozy spices, creamy pumpkin, and a nutty, crunchy topping. That’s exactly what the Pumpkin Pie Bars with Pecan Praline Recipe delivers — all the comforting flavors of a classic pumpkin pie made into convenient, sliceable bars topped with a luscious pecan praline. It’s a showstopper dessert perfect for sharing or enjoying by yourself with a warm cup of coffee.

A close-up of a three-layer dessert square on a white plate with a white marbled texture beneath it. The bottom layer is a thin, crumbly crust in a light brown color. The middle layer is thick, smooth, and creamy with a rich pumpkin orange color and soft texture. The top layer is a thick pile of chopped pecans, glossy and dark brown, coated in a sticky syrup that makes them shine. Some small pieces of pecans are scattered on the plate around the dessert. In the background, there are blurred white pumpkins. 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

I remember making these bars for the first time last fall and being absolutely wowed by how the gingersnap crust added such depth beneath the smooth pumpkin filling. This recipe has quickly become my go-to whenever I want a dessert that feels festive but is easier to serve than a traditional pumpkin pie.

Delectable Texture Contrast: The tender pumpkin filling pairs beautifully with a crisp gingersnap and graham cracker crust plus a crunchy pecan praline topping.
Impressive Yet Easy: Despite looking fancy, this recipe is straightforward and perfect for bakers of any skill level.
Make-Ahead Friendly: You can bake it a day in advance — a lifesaver for busy holiday cooking.
Perfect Portion Size: Bars are easier to cut and serve, making them ideal for parties, potlucks, or just dessert for the family.

A close-up view of a two-layer dessert in a white baking dish lined with parchment paper, featuring a thick bottom layer of smooth, rich orange pumpkin filling with a creamy texture and a rough, crumbly crust at the base, topped by a thick, uneven layer of glossy, dark brown caramelized pecans that shine and glisten, with a metal spatula partially lifting the dessert, showing the contrast between the layers and the glossy nuts, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element of this recipe has a purpose, creating layers of flavor and texture that come together beautifully. Here’s why these ingredients are the dream team — and a few tips to help you shop smart.

Flat lay of whole uncracked brown eggs, a small pile of fresh whole gingersnap cookies, a small stack of graham cracker sheets, a small mound of granulated sugar, a few cubes of unsalted butter, a small white bowl of bright orange pumpkin puree, a small white bowl of packed light brown sugar, a small white bowl with mixed ground cinnamon, nutmeg, allspice, cloves, ground ginger, salt, and pepper, a small white bowl of heavy cream, a small white bowl of cornstarch, a small white bowl of finely chopped pecans, a small white bowl of dark brown sugar, a small white bowl of corn syrup, a small white bowl of vanilla extract, a small white bowl of turbinado sugar, all arranged symmetrically on a simple white ceramic surface, 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: Their spicy flavor elevates the crust and balances the sweetness of the pumpkin; finely grinding them helps everything stick together.
Graham Cracker Sheets: Add a subtle honeyed note and help give the crust a nice structure without overpowering the spices.
Granulated Sugar: Sweetens and strengthens the crust’s texture.
Unsalted Butter: Binds the crust ingredients and adds richness; melted makes it easy to combine evenly.
Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for authentic pumpkin flavor and smooth texture.
Light Brown Sugar: Adds natural sweetness along with subtle molasses undertones that deepen the pumpkin filling.
Ground Cinnamon and Spices: Cinnamon, nutmeg, allspice, cloves, ginger, and a hint of pepper create that classic warm pumpkin pie spice blend.
Heavy Cream: Makes the filling luxuriously creamy and helps it set properly.
Cornstarch: A secret weapon for thickening the pumpkin filling without affecting the flavor.
Eggs: Provide structure and help the filling hold together once baked.
Vanilla Extract: Adds a lovely sweetness and rounds out the spice flavors.
Chopped Pecans: For the praline topping, adding an irresistible crunch and nutty richness.
Dark Brown Sugar: Intensifies the praline's caramel notes.
Corn Syrup: Makes the praline glossy and sticky, helping it hold together after baking.
Turbinado Sugar: Sprinkled on top to give a little sparkle and extra crunch.

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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

I’ve found this Pumpkin Pie Bars with Pecan Praline Recipe to be wonderfully versatile. Sometimes I swap in light brown sugar for the praline topping or add a splash of bourbon to the filling for a boozy twist. Don’t be afraid to make it your own!

Variation: I once added a scattering of mini chocolate chips under the praline topping for an unexpected but delicious surprise — perfect if you love a bit of chocolate with pumpkin.
Dairy-Free Swap: Replace heavy cream with full-fat coconut milk and butter with coconut oil to make this recipe dairy-free. The spices still shine!
Spice Level: Feel free to adjust the spices to suit your palate — more cinnamon and ginger can make it brighter, while extra cloves add warmth.
Nut-Free Version: Simply skip the pecans and sprinkle extra turbinado sugar on top, or try toasted coconut flakes for crunch.

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

Step 1: Prepping a Flavorful and Sturdy Crust

Start by preheating your oven to 350°F and lining a 9×13 baking dish with parchment paper — this makes releasing the bars a breeze later on. Pulse the gingersnap cookies and graham crackers in your food processor until you have fine crumbs; smaller crumbs stick better and create a firm crust. Next, mix in the sugar and salt, then drizzle the melted butter and stir until the mixture feels evenly moistened, almost like wet sand. Press this mixture firmly and evenly into the bottom of your pan. Bake it for 10 minutes until it’s set and golden at the edges. This little toasting step amps up the flavor and ensures your crust holds together under the creamy filling.

Step 2: Cooking the Luscious Pumpkin Filling

While the crust cools slightly, whisk together the pumpkin puree, brown sugar, and all your warm spices in a large saucepan. Cook this over medium heat for about 4 minutes, stirring constantly so it thickens a bit and the spices bloom—that’s where the flavor really intensifies! Off the heat, whisk the heavy cream with cornstarch until smooth, then incorporate it into the pumpkin mixture along with the eggs and vanilla. This makes for a smooth, silky filling that sets up perfectly but stays creamy.

Step 3: Baking Your Bars to Silky Perfection

Pour the filling into your warm crust and bake at 350°F for 50 to 60 minutes. The trick is to watch for a subtle jiggle in the center, similar to a cheesecake at the perfect doneness. If you have an instant-read thermometer, aim for about 170°F in the center. This careful timing keeps your bars creamy rather than dry.

Step 4: Creating the Irresistible Pecan Praline Topping

While the pumpkin layer bakes, mix your finely chopped pecans, dark brown sugar, and salt in a bowl. Add corn syrup and vanilla, then stir until everything is evenly moistened. Once your filling has set, sprinkle this praline mixture evenly over the top and press gently so it adheres. Finish with a dusting of turbinado sugar for sparkle and extra crunch. Bake an additional 5–10 minutes until the topping looks set but still slightly jiggles, reaching about 180°F internal temperature. The praline will harden and become perfectly crisp as it cools.

Step 5: Cooling and Chilling for Ultimate Flavor and Texture

This part requires patience: let the bars cool completely on a wire rack for about 3 hours. Then, cover and refrigerate for at least 2 hours, ideally overnight. This chilling time allows the flavors to meld and the texture to firm just right. Trust me, it’s worth the wait!

Top Tip

From my experience making these bars several times, I’ve picked up a few handy tricks that make baking them stress-free and delicious every time.

Crust Impacts Texture: Make sure the gingersnap and graham crumbs are ground finely—larger chunks can make the crust crumbly and harder to slice.
Don’t Overbake the Filling: The center should still jiggle when you take it out; it firms up as it cools. Overbaking makes it dry.
Use Room Temperature Eggs: They combine more evenly into the filling, preventing lumps and helping it bake with a smooth texture.
Chill Overnight: This is key — it makes clean slicing easier and the flavors richer. Rushing this step can result in a soggy crust.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I keep things simple here — a dollop of softly whipped cream with a light dusting of cinnamon or nutmeg is my favorite. Sometimes I sprinkle a few whole toasted pecans on top for extra crunch and visual appeal. Fresh cranberries or a drizzle of maple syrup can also bring a beautiful seasonal touch if you’re serving guests.

Side Dishes

This dessert pairs wonderfully with a rich cup of spiced chai or a bold coffee, both of which complement the warm spices perfectly. If you want a savory balance, serve alongside a cheese board featuring sharp cheddar or gouda, which contrasts deliciously with the sweetness of the bars.

Creative Ways to Present

For special occasions, I like to cut the bars into bite-sized squares and arrange them on a tiered dessert stand, ideal for holiday parties. Another fun idea—pipe spiced whipped cream atop each bar and sprinkle with finely chopped pecans for an elegant look. A drizzle of caramel or chocolate can take your presentation to the next level.

Make Ahead and Storage

Storing Leftovers

Once fully cooled and chilled, I cover the bars tightly with plastic wrap or keep them in an airtight container in the fridge. They’ll stay fresh for up to two days, though I recommend enjoying them on day two when the crust is perfectly soft yet still holds up nicely without becoming soggy.

Freezing

I’ve frozen these bars wrapped tightly in plastic and foil for up to two months. When you’re ready, just thaw them overnight in the fridge. The pecan praline topping might lose a hint of its crunch, but the flavor stays just as wonderful.

Reheating

To enjoy these bars warm, reheat gently in a 300°F oven for about 10 minutes, just enough to take the chill off without drying them out. If you prefer room temperature, let them sit out for 15-20 minutes before serving.

Frequently Asked Questions:

Can I use fresh pumpkin puree instead of canned?

Yes, but be sure to roast and puree your pumpkin well, then drain any excess moisture. Canned pumpkin puree has a consistent texture and moisture level, which helps your bars set properly.

How do I know when the pumpkin filling is done baking?

The edges should be set and the center will still have a gentle jiggle, similar to cheesecake. If you have an instant-read thermometer, aim for about 170°F in the center before adding the pecan praline topping.

Can I make these bars dairy-free?

Absolutely! Substitute heavy cream with full-fat coconut milk and use coconut oil or vegan butter in place of unsalted butter in the crust. The flavors remain deliciously rich and satisfying.

How long do these bars keep?

Stored covered in the refrigerator, these bars stay fresh for up to 2 days with the best flavor and texture on the first two days. After that, the crust may start to soften and lose its crunch.

Final Thoughts

Honestly, the Pumpkin Pie Bars with Pecan Praline Recipe has become one of those desserts I pull out when I want to impress but not stress. Its rich, homey flavors and pretty presentation always earn compliments, and slicing them into bars means less fuss at serving time. I hope you give this recipe a whirl — because baking in the warmth of your kitchen while this fills the house with spiced pumpkin and praline goodness is a little slice of happiness you won’t regret sharing.