Description
Delight in these rich and festive Pumpkin Pecan Pie Bars featuring a buttery shortbread crust, spiced pumpkin filling, and a crunchy pecan topping. Perfect for autumn gatherings and holiday desserts, these bars combine classic pumpkin pie flavors in an easy-to-serve bar form.
Ingredients
Scale
Shortbread Layer
- 1 cup all-purpose flour
- 1/2 cup old-fashioned or instant oats
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
Pumpkin Layer
- 3/4 cup granulated sugar
- 1 (15 ounces) can pumpkin puree or homemade pumpkin puree
- 1 (12 ounces) can evaporated milk
- 2 large eggs
- 2 1/4 teaspoons pumpkin pie spice
Pecan Layer
- 1/2 cup pecans, chopped
- 1/4 cup packed brown sugar
- Whipped cream, for topping
Instructions
- Prepare Shortbread Layer: Preheat your oven to 350°F (177°C). Line a 9×13 inch pan with foil and lightly spray with cooking spray. In a small mixing bowl, combine the flour, oats, brown sugar, and softened butter. Beat on low speed until the mixture becomes crumbly and combined. Press this mixture firmly into the bottom of the prepared pan, creating an even crust layer. Bake for 15 minutes, then remove from the oven.
- Make Pumpkin Layer: In a medium bowl, mix together the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Beat for 1 to 2 minutes until smooth and well blended. Pour this pumpkin mixture evenly over the pre-baked crust. Return the pan to the oven and bake for 20 minutes. Remove from the oven once the time is up.
- Add Pecan Layer: Combine the chopped pecans with the brown sugar in a small bowl. Sprinkle this mixture evenly over the pumpkin layer. Place the pan back in the oven and bake for an additional 15 to 20 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow the bars to cool completely.
- Serve: Once cooled, slice the bars into squares and serve topped with whipped cream for a creamy finish.
Notes
- Use fresh or canned pumpkin puree for convenience; avoid pumpkin pie filling which contains added spices and sweeteners.
- Ensure the bars cool completely before slicing to maintain clean edges.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a nut-free version, omit the pecan topping and sprinkle with cinnamon sugar instead.
- Adjust pumpkin pie spice to taste or use a mixture of cinnamon, nutmeg, and ginger if unavailable.
Nutrition
- Serving Size: 1 bar (1/12th of recipe)
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
