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Exploring the cozy flavors of fall, this Toasted Pecan Crusted Pumpkin Pie Bars recipe combines the traditional essence of pumpkin pie with a crunchy, nutty twist. A perfect dessert for gatherings, these bars are not only delicious but also easy to make, bringing together the richness of pecans and the warm spices of the season. In this article, we will delve into the details of crafting these delightful pumpkin pie bars, from the ingredients you’ll need to the step-by-step process of bringing this recipe to life.

Toasted Pecan Crusted Pumpkin Pie Bars

Discover the comforting flavors of fall with these Toasted Pecan Crusted Pumpkin Pie Bars! This easy dessert combines the classic richness of pumpkin pie with a crunchy pecan crust, making it perfect for Thanksgiving or any autumn gathering. With warm spices and a sweet topping, these bars are a cozy way to celebrate the season. Try this recipe tonight and save it for your next holiday feast!
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Ingredients
  

For the crust:

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/4 cup brown sugar

1/2 teaspoon salt

1/2 cup finely chopped toasted pecans

For the pumpkin filling:

1 (15 oz) can pure pumpkin puree

3/4 cup sweetened condensed milk

2 large eggs

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the topping:

1/2 cup chopped toasted pecans

2 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon melted butter

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a medium bowl, mix together the flour, melted butter, brown sugar, and salt until well combined. Fold in the chopped toasted pecans. Press the mixture evenly into the bottom of the prepared baking dish.

      Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and allow to cool slightly.

        Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and fully combined.

          Pour the Filling: Carefully pour the pumpkin filling over the pre-baked crust, spreading it evenly with a spatula.

            Make the Topping: In a small bowl, combine the chopped toasted pecans, brown sugar, cinnamon, and melted butter. Mix until the pecans are evenly coated.

              Bake: Sprinkle the pecan topping over the pumpkin filling. Return to the oven and bake for an additional 25-30 minutes or until the pumpkin filling is set and a toothpick inserted comes out clean.

                Cool and Cut: Allow the bars to cool completely in the pan at room temperature. Once cool, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Cut into squares or bars.

                  Serve: These pumpkin pie bars are best enjoyed chilled or at room temperature. Serve with whipped cream on top if desired!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 16 bars