Description
These Pumpkin Pie Bars feature a spiced pumpkin filling atop a crunchy gingersnap and graham cracker crust, finished with a sweet pecan praline topping. Perfect for fall gatherings, they offer the classic flavors of pumpkin pie in a portable, easy-to-serve bar form.
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 ounces canned 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 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 (measured 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
- Prepare the Crust: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper leaving an overhang for easy removal. Spray with cooking spray and set aside. Using a food processor, pulse gingersnap cookies and graham crackers until finely ground. Transfer to a bowl and mix in sugar and salt. Pour melted butter over the crumbs and stir until mixture is evenly moistened. Press the crumbs firmly and evenly into the bottom of the prepared baking dish.
- Bake the Crust: Place the crust in the oven and bake for 10 minutes until set and slightly golden. Remove from oven and keep the oven temperature at 350°F for baking the filling.
- Cook the Pumpkin Filling: In a large saucepan, combine the pumpkin puree, light brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Cook over medium heat, stirring constantly, for 4 minutes until warmed through and flavors melded.
- Add Cream and Eggs: In a separate bowl, whisk together heavy cream and cornstarch until smooth. Remove the pumpkin mixture from heat and quickly whisk in the cream mixture, then add eggs and vanilla extract, whisking until fully incorporated.
- Fill and Bake: Pour the pumpkin filling evenly over the warm crust. Bake in the oven at 350°F for 50 to 60 minutes, or until a toothpick inserted 2 inches from the edge comes out clean and the center slightly jiggles, registering about 170°F on an instant-read thermometer.
- Prepare Praline Topping: While the bars are baking, mix the chopped pecans, dark brown sugar, and salt in a large bowl until combined. Stir in corn syrup and vanilla extract until the mixture is uniformly moist.
- Add Topping and Finish Baking: Remove bars from oven once the pumpkin filling has set. Evenly sprinkle the pecan praline mixture over the surface and gently press it into the filling. Sprinkle the turbinado sugar on top. Return to oven and bake for an additional 5 to 10 minutes until the topping is set, the center slightly jiggles and reaches about 180°F on an instant-read thermometer.
- Cool and Chill: Remove from oven and allow the pan to cool completely on a wire rack for 3 hours. Then cover and refrigerate for at least 2 hours and up to 2 days before slicing into 24 bars for serving.
Notes
- Refrigerate bars after cooling to maintain texture; crust will soften after one day.
- For best texture when served chilled bars, let them sit at room temperature for 10 minutes before serving to enhance creaminess.
- You can substitute light brown sugar for dark brown sugar in the praline topping if preferred.
- Use parchment paper to easily lift the bars out of the baking dish for neat slicing.
- Ensure eggs are at room temperature to prevent curdling in the filling.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
