Pumpkin Pecan Pie Bars are a delightful twist on the classic pumpkin pie. Combining a buttery oat and flour shortbread crust with a creamy pumpkin filling and crunchy pecan topping, these bars are perfect for fall gatherings and will surely impress your guests. The rich flavors of pumpkin and pecans come together in a convenient bar form, making them an ideal choice for any occasion where you want to serve something sweet yet comforting.
Why You’ll Love This Pumpkin Pecan Pie Bars
There are many reasons to adore these Pumpkin Pecan Pie Bars. First, they are incredibly easy to make, making them perfect for busy bakers. You can whip up a batch in just over an hour! Second, they capture all the warm, cozy flavors of traditional pumpkin pie in a more convenient format. Third, these bars are versatile – you can serve them warm with a scoop of ice cream or cold with a dollop of whipped cream. Fourth, they are great for sharing at potlucks or holiday gatherings. Fifth, they can be easily customized with various toppings or crust variations, such as gluten-free options. Lastly, they are a vegetarian treat, perfect for various dietary preferences.
Ingredients for Pumpkin Pecan Pie Bars
Gather these items:
- 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
- 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
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- Whipped cream, for topping
How to Make Pumpkin Pecan Pie Bars Step-by-Step
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil and lightly spray with cooking spray.
- Step 2: In a small mixing bowl, combine the flour, oats, brown sugar, and softened butter. Beat on low speed until the mixture is combined and crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven.
- Step 3: In a medium bowl, combine the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Beat the mixture for 1-2 minutes until smooth and well combined. Pour this pumpkin filling evenly over the baked crust. Return the pan to the oven and bake for 20 minutes.
- Step 4: In a small bowl, mix together the chopped pecans and brown sugar. Sprinkle this mixture evenly over the pumpkin layer. Continue baking the bars for an additional 15-20 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Step 5: Once cooled, remove the bars from the pan by lifting the foil. Cut into 12 bars and top each serving with a dollop of whipped cream before serving.
Pro Tips for the Best Pumpkin Pecan Pie Bars
Keep these in mind:
- These bars are perfect for fall gatherings.
- Store leftovers in an airtight container to maintain freshness.
- For an extra treat, add a layer of cream cheese frosting on top.
- Consider using gluten-free oats and flour for gluten-free pumpkin pecan pie bars.
- Let the bars cool completely before cutting for cleaner slices.
Best Ways to Serve Pumpkin Pecan Pie Bars
There are many delightful ways to serve these bars. You can serve them warm with a scoop of vanilla ice cream for a comforting dessert. Alternatively, they can be served cold with whipped cream for a lighter option. For a festive touch, try serving them with a sprinkle of cinnamon or nutmeg on top, or drizzle with caramel sauce for an indulgent treat. These Pumpkin Pecan Dessert Bars are also perfect for a Thanksgiving spread!
How to Store and Reheat Pumpkin Pecan Pie Bars
To store your Pumpkin Pecan Pie Bars, make sure they are completely cooled, then place them in an airtight container. They can be kept in the refrigerator for up to 5 days. If you want to reheat them, simply place a bar in the microwave for 10-15 seconds or until warm. Enjoy them as a quick snack or dessert anytime!
Frequently Asked Questions About Pumpkin Pecan Pie Bars
What’s the secret to perfect Pumpkin Pecan Pie Bars?
The secret to perfect Pumpkin Pecan Pie Bars lies in not overbaking them. Keep an eye on the baking time, and remember that the bars will continue to firm up as they cool. Also, use fresh spices for the best flavor.
Can I make Pumpkin Pecan Pie Bars ahead of time?
Absolutely! These bars can be made ahead of time and stored in the refrigerator. They taste even better after a day, as the flavors meld together. Just be sure to cover them well to prevent drying out.
How do I avoid common mistakes with Pumpkin Pecan Pie Bars?
To avoid common mistakes, measure your ingredients accurately, especially the pumpkin puree and spices. Also, ensure that your oven is properly preheated to avoid uneven baking.
Variations of Pumpkin Pecan Pie Bars You Can Try
Here are some fun variations to consider:
- For a healthier option, you can create healthy pumpkin pecan pie bars recipe by substituting some of the sugar with applesauce or using whole wheat flour.
- Try making vegan pumpkin pecan pie bars recipe by replacing the eggs with flax eggs and using almond milk instead of evaporated milk.
- For a no-bake version, consider making no-bake pumpkin pecan pie bars using a chilled crust made of nuts and dates.
- Experiment with pumpkin pecan pie bars with cream cheese by adding a layer of cream cheese filling for extra richness!
For more delicious recipes, check out our Healthy Sloppy Joes or Pumpkin Spice Latte Cake. If you’re looking for a gluten-free option, try our Gluten-Free Pumpkin Donuts!
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Delicious Pumpkin Pecan Pie Bars for Fall Gatherings
- Total Time: 1 hour 10 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These Pumpkin Pecan Pie Bars combine a buttery oat and flour shortbread crust with a creamy pumpkin filling and a crunchy pecan topping.
Ingredients
- 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
- 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
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- Whipped cream, for topping
Instructions
- Preheat the oven to 350°F (175°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 is combined and crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven.
- In a medium bowl, combine the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. Beat the mixture for 1-2 minutes until smooth and well combined. Pour this pumpkin filling evenly over the baked crust. Return the pan to the oven and bake for 20 minutes.
- In a small bowl, mix together the chopped pecans and brown sugar. Sprinkle this mixture evenly over the pumpkin layer. Continue baking the bars for an additional 15-20 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Once cooled, remove the bars from the pan by lifting the foil. Cut into 12 bars and top each serving with a dollop of whipped cream before serving.
Notes
- Perfect for fall gatherings.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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