There’s something utterly comforting about this **Pumpkin Pie Bars with Pecan Praline Recipe**—it’s like pumpkin pie met a crunchy, sweet praline topping and decided to throw a party in your mouth. The combination of silky pumpkin filling, a spiced gingersnap crust, and that buttery pecan praline is why this one’s a must-make for the season.

The image shows a close-up of a square dessert with three layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick, smooth, and pumpkin-orange in color. The top layer is a generous pile of chopped nuts, mainly pecans, which are glossy and seem to be covered in syrup, creating a shiny texture. The dessert sits on a white plate with a soft floral pattern, and scattered nut pieces lie around it. The background is a white marbled texture with blurred shapes of white pumpkins in the backdrop. 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’ve made quite a few pumpkin desserts over the years, but these bars always steal the show when I bring them along to gatherings. They’re easier to slice and serve than a pie, pack more layers of flavor and texture, and the pecan praline topping adds this fabulous crunch that keeps people coming back for more.

Layered Texture: The crunchy gingersnap crust paired with smooth pumpkin filling creates an irresistible contrast that works like a charm every time.
Make-Ahead Friendly: These bars need a decent chill time, which means you can prep them a day ahead, freeing you up on the big day.
Pecan Praline Perfection: The sweet, nutty topping isn’t just delicious — it adds a glossy finish and extra wow factor to your dessert platter.
Great for Sharing: Cut into 24 sizable pieces, they’re perfect for potlucks, holiday parties, or just sharing with friends and family.

This image shows a dessert with two clear layers in a white rectangular dish lined with parchment paper. The bottom layer is smooth, thick, and deep orange-brown, resembling a pumpkin custard. The top layer is made up of chopped pecans, golden brown and glossy, adding a textured crunch. A metal spatula is lifting a piece, showing the contrast between the creamy orange-brown base and the nutty top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Pie Bars with Pecan Praline Recipe plays a special role. From the sweet, spicy gingersnap crumbs to the rich pumpkin filling and the sticky, crunchy praline — they all come together in harmony. When shopping, pick fresh spices and quality nuts for the best results.

Flat lay of gingersnap cookies whole in a small neat stack, graham cracker sheets arranged flat in a small pile, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl with melted butter showing golden liquid, a small white ceramic bowl of smooth pumpkin puree with natural texture, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with ground cinnamon displaying warm brown powder, a small white ceramic bowl with ground nutmeg, allspice, ground cloves, and ground ginger mixed showcasing varied warm spices, a small white ceramic bowl of black pepper powder, a small white ceramic bowl with heavy cream, a small white ceramic bowl with cornstarch white powder, four whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of finely chopped pecans showing natural nut pieces, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of corn syrup golden and glossy, a small white ceramic bowl with turbinado sugar light golden crystals, all items arranged symmetrically and proportionally, 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: These add a lovely warm spice and a sturdy base for the crust. Crushing them finely helps the crust stick together better.
Graham Cracker Sheets: Blending with gingersnaps for a buttery, sweet crust that holds up nicely against the filling.
Granulated Sugar: Sweetens the crust just enough without overpowering the spices.
Unsalted Butter: Melted butter binds the crust crumbs firmly, giving a nice texture once baked.
Pumpkin Puree (NOT Pumpkin Pie Filling): Using pure pumpkin allows you to control the sweetness and spices, which makes all the difference in taste.
Light Brown Sugar: Adds a deeper, caramel-like sweetness to the filling.
Ground Cinnamon, Nutmeg, Allspice, Cloves, Ginger, Pepper: This blend of spices offers classic pumpkin pie warmth with a subtle kick from pepper, making the flavor complex and inviting.
Heavy Cream: Creates that luxuriously creamy texture in the filling without being too dense.
Cornstarch: A small amount keeps the filling nicely set but still silky smooth.
Eggs: The eggs provide structure and richness; room temperature is best to avoid curdling during mixing.
Vanilla Extract: Rounds out the flavors with a fragrant, sweet note.
Chopped Pecans: Freshly chopped for the praline topping—they give a wonderful crunch and nutty flavor.
Dark Brown Sugar: Intensifies the praline’s rich caramel flavor, though light brown sugar works well too.
Salt: Just enough salt balances the sweetness in both the crust and topping.
Corn Syrup: Helps the praline topping stay sticky and shiny instead of grainy when baked.
Turbinado Sugar: Sprinkled on top for a sparkling, crunchy finish.

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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

While I adore the classic take on these bars, I love to play around a bit—sometimes swapping nuts for walnuts or adding a splash of bourbon to the filling for a boozy twist. Feel free to experiment to suit your taste or dietary needs.

Nut-Free Variation: Try using toasted sunflower seeds instead of pecans for an allergy-friendly crunch. I tested this for a family gathering, and everyone loved it!
Dairy-Free Option: Substitute coconut cream for heavy cream and use a vegan butter alternative for the crust. It changes the texture slightly but still tastes amazing.
Extra Spice Kick: Add a touch more freshly grated nutmeg or even a pinch of cayenne if you like your pumpkin pie with a little heat—I've done this for cozy autumn nights, and it’s fantastic.

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

Step 1: Building the Perfect Crust

First things first, preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. This lining makes it so easy to lift out the bars later without all the messy prying. In a food processor, blitz the gingersnap cookies and graham crackers until you get fine crumbs; it helps the crust come together nicely without crumbling apart. Mix in sugar and salt, then drizzle in the melted butter. Press this mixture evenly into the pan. I like to use the bottom of a glass or a measuring cup to really compact it down so the crust holds its shape during baking. Bake for 10 minutes to set it—you’ll notice it becomes fragrant and slightly golden around the edges.

Step 2: Cooking That Creamy Pumpkin Filling

While the crust cools a bit, combine pumpkin puree, brown sugar, and all of your warm spices in a large saucepan. Cook over medium heat, whisking constantly to avoid lumps and scorching, for about 4 minutes. This step really wakes up the spices and thickens the mixture slightly, which is key for a great texture later. Next, whisk heavy cream and cornstarch together until smooth, then blend them into the pumpkin base. Temper in the eggs by whisking them in slowly to avoid scrambling. Add vanilla last, and then pour this luscious filling over your pre-baked crust, smoothing it out evenly. Pop it back in the oven.

Step 3: Bake and Tackle the Pecan Praline

Bake the filling for 50-60 minutes at 350°F until the edges are set but the center still jiggles gently. I always use a toothpick about two inches from the edge to make sure it’s clean, and an instant-read thermometer registers around 170°F for perfect doneness. While that’s baking, mix your chopped pecans, brown sugar, salt, corn syrup, and vanilla in a bowl for the praline. Once the bars have baked the first time, sprinkle the praline mixture evenly on top and gently press down. Then sprinkle the turbinado sugar for a sparkling finish. Return it to the oven for another 5-10 minutes until the praline is bubbly and set—about 180°F internal. The whole kitchen smells heavenly at this point!

Step 4: Patience is a Virtue—Cooling and Chilling

This part can’t be rushed. Let the bars cool completely at room temperature, ideally for 3 hours. Then cover and chill them in the fridge for at least 2 hours, or overnight if you can wait that long. I know it’s tempting to slice them warm, but chilling really firms everything up and melds the flavors beautifully. It also helps the crust stay crisp instead of soggy.

Top Tip

Over time, I’ve learned a few nuggets that really improve the results when making Pumpkin Pie Bars with Pecan Praline Recipe. These simple tricks can save you from common pitfalls and help you impress your guests.

Crust Compression: Don’t just press the crust mixture lightly—use a firm, flat bottom (like a measuring cup) to get a dense base that won’t crumble when cutting.
Don’t Skip Tempering Eggs: Whisking eggs into hot pumpkin mixture too quickly can cause curdling. Slow and steady wins the race here.
Use an Instant-Read Thermometer: Baking times can vary, so check the internal temperature rather than guessing doneness; 170°F is your sweet spot before the praline topping.
Patience on Cooling: The bars firm up as they chill, which means cutting too soon leads to messy slices. Plan ahead and chill them well.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I usually keep garnishes simple—fresh whipped cream lightly dusted with cinnamon or a few whole toasted pecans on top adds a lovely finishing touch without overpowering the flavors. Sometimes, a drizzle of warm caramel sauce makes a decadent upgrade for special occasions.

Side Dishes

For a complete fall dessert spread, I love pairing these bars with a scoop of vanilla bean ice cream or alongside hot apple cider. They also go wonderfully with a cup of strong coffee or spiced chai—helps to balance the sweetness while enhancing the warming spices.

Creative Ways to Present

When serving at parties, I’ve layered the bars on a rustic wooden board with small bowls of extra pecans and whipped cream nearby. For festive occasions, dusting powdered sugar in leaf shapes over the top adds a charming seasonal flair. I even like to cut some bars into bite-sized squares and serve them on mini dessert forks for easy snacking.

Make Ahead and Storage

Storing Leftovers

I store leftover bars tightly wrapped in plastic wrap or in an airtight container in the fridge. They stay delicious for up to two days, but honestly, they rarely last that long in my house! Keeping them refrigerated prevents the crust from getting soggy and maintains the praline topping’s crunch.

Freezing

I’ve successfully frozen these bars by wrapping them tightly in foil and placing them in a freezer-safe bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. While the texture shifts slightly in the crust, the flavor stays spot on.

Reheating

To gently warm slices, I pop them in a 300°F oven for about 8-10 minutes, loosely covered with foil to avoid drying out the top. I find this softens the filling and restores a bit of that just-baked warmth without losing the crunch of the praline.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just roast and puree fresh pumpkin, but be sure to drain excess moisture; otherwise, the filling might be too wet. Canned pumpkin puree is convenient and consistent, though.

What if I don’t have corn syrup for the praline topping?

You can substitute light molasses or honey, but keep in mind the flavor will change slightly. Corn syrup helps prevent crystallization, giving the praline that perfect sticky texture.

How do I know when the pumpkin filling is perfectly baked?

Look for the edges to be set and the center to still have a gentle jiggle, somewhat like a cheesecake. An instant-read thermometer should read about 170°F when inserted 2 inches from the edge.

Can I make these bars gluten-free?

Absolutely. Swap the graham crackers and gingersnap cookies for your favorite gluten-free alternatives. Just be sure your chosen crumbs bind well to maintain a sturdy crust.

Final Thoughts

This Pumpkin Pie Bars with Pecan Praline Recipe has become one of my all-time favorites for good reason. It brings together everything we love about fall in one delicious, shareable dessert. I’m always encouraged by how a simple ingredient like pumpkin combined with a crunchy nutty topping can make people smile. Give it a try—you might find it becomes your new holiday go-to like it did for me.