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Pumpkin Pie Bars with Pecan Praline Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 44 reviews
  • Author: Hannah
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Pie Bars combine a spicy gingersnap and graham cracker crust with a rich, creamy pumpkin filling and a crunchy pecan praline topping. Perfect for fall celebrations or holiday dessert tables, these bars boast a complex blend of warming spices and a satisfyingly sweet and nutty finish. The layering of textures and flavors makes them an irresistible treat that benefits from ample cooling and chilling time for the best results.

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 (measure 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing it to overhang the sides. Spray the parchment with cooking spray and set aside.
  2. Make the Crust: Using a food processor, pulse gingersnap cookies and graham crackers into fine crumbs. In a bowl, mix crumbs with granulated sugar and salt. Add melted butter and stir until evenly moistened. Press the mixture evenly into the bottom of the prepared baking dish.
  3. Bake the Crust: Bake the crust at 350°F for 10 minutes until set. Remove from oven and keep oven on for the filling.
  4. Prepare Pumpkin Filling: In a large saucepan, combine pumpkin puree, light brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Cook over medium heat for 4 minutes, stirring constantly.
  5. Add Cream and Eggs: Remove saucepan from heat. Whisk heavy cream and cornstarch together and then whisk into the pumpkin mixture. Next, whisk in eggs and vanilla extract until fully incorporated.
  6. Fill and Bake: Pour the pumpkin filling into the warm crust. Bake at 350°F for 60 minutes or until a toothpick inserted 2 inches from the edge comes out clean; the center should still jiggle slightly and register about 170°F on an instant-read thermometer.
  7. Make Praline Topping: While filling bakes, combine pecans, dark brown sugar, and salt in a large bowl and stir well. Add corn syrup and vanilla extract, mixing until moistened uniformly.
  8. Apply and Bake Topping: Evenly sprinkle the praline mixture over the set pumpkin filling and gently press in. Sprinkle turbinado sugar evenly on top. Bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean and the center registers about 180°F; the topping will be slightly jiggly.
  9. Cool Bars: Remove the bars from the oven and let the pan rest on a wire rack for 3 hours until completely cooled.
  10. Chill Before Serving: Cover the cooled bars and refrigerate for at least 2 hours, up to 2 days, before slicing and serving.

Notes

  • Refrigerate bars to maintain best texture; they are optimal one day after making but can be stored covered at room temperature or refrigerated.
  • Allow refrigerated bars to sit at room temperature for 10 minutes before serving for a creamy texture.
  • Use parchment overhang to easily lift bars out for slicing cleanly.
  • Ensure eggs are at room temperature so the filling blends smoothly.
  • If you prefer a less sweet topping, substitute dark brown sugar with light brown sugar as noted.
  • Check the doneness of the filling with an instant-read thermometer for best results, aiming for a slight jiggle in the center.

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 95 mg

Find it online: https://stewhaven.com/pumpkin-pie-bars-with-pecan-praline-recipe/