Description
Delicious Pumpkin Pie Bars featuring a gingersnap and graham cracker crust, a spiced pumpkin filling, and a crunchy pecan praline topping. Perfect for fall gatherings and holiday desserts, these bars offer the classic pumpkin pie flavor with a fun and easy bar format.
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
- Preheat Oven: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing it to overhang the sides for easy removal. Spray the parchment with cooking spray and set aside.
- Make the Crust: Use a food processor to pulse the gingersnap cookies and graham crackers into fine crumbs. Mix in granulated sugar and salt. Add the melted butter and stir until the mixture is evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes until set. Remove from oven and keep the oven on for the next step.
- Prepare the Pumpkin Filling: In a large saucepan over medium heat, combine pumpkin puree, light brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Whisk constantly and cook for 4 minutes until the mixture is well combined and heated through.
- Add Cream and Eggs: Remove the saucepan from heat. In a small bowl, whisk together heavy cream and cornstarch until smooth. Whisk this mixture into the warm pumpkin mixture. Then, add the eggs and vanilla extract, whisking thoroughly until fully incorporated.
- Pour Filling into Crust: Pour the pumpkin filling evenly into the baked crust.
- Bake Pumpkin Bars: Bake at 350°F for 50 to 60 minutes until a toothpick inserted about 2 inches from the edge of the pan comes out clean; the center should still jiggle slightly and register about 170°F on an instant-read thermometer.
- Prepare Pecan Praline Topping: While the bars bake, combine chopped pecans, dark brown sugar, and salt in a large bowl and stir to mix. Add corn syrup and vanilla extract and stir until the mixture is evenly moistened.
- Add Topping and Finish Baking: Once the pumpkin filling is set, evenly sprinkle the pecan praline topping over it and gently press it down. Sprinkle the turbinado sugar evenly on top. Return to the oven and bake for an additional 5 to 10 minutes until a toothpick inserted in the center comes out clean; the center should slightly jiggle and register about 180°F.
- Cool Bars: Remove from oven and let the bars cool in the pan on a wire rack for 3 hours or until completely cooled.
- Chill: Cover the pan and refrigerate the bars for at least 2 hours, or up to 2 days to allow them to firm up and develop flavor.
Notes
- Refrigerate the bars after they have completely cooled to maintain texture and freshness. Store covered tightly with plastic wrap or in an airtight container.
- These bars are best served one day after making, as the crust remains crispest then before softening.
- If refrigerated, allow the bars to sit at room temperature for 10 minutes before serving for the creamiest texture.
- You can substitute light brown sugar for dark brown sugar in the praline topping for a milder flavor.
- Using parchment paper with overhang makes removing the bars from the pan easier for clean slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
