There’s something truly magical about combining warm spices, creamy pumpkin, and crunchy pecans—all layered into one delightful treat. This Pumpkin Pie Bars with Pecan Praline Recipe hits that perfect balance of sweet, spicy, and buttery texture that makes every bite worth savoring.

A close-up of a three-layer dessert square on a white plate with a white marbled texture beneath it. The bottom layer is a thin, crumbly crust in a light brown color. The middle layer is thick, smooth, and creamy with a rich pumpkin orange color and soft texture. The top layer is a thick pile of chopped pecans, glossy and dark brown, coated in a sticky syrup that makes them shine. Some small pieces of pecans are scattered on the plate around the dessert. In the background, there are blurred white pumpkins. 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 countless pumpkin desserts over the years, but what I adore about these bars is their incredible texture and those crunchy pecan praline bits on top—it’s like an elevated pumpkin pie you can hold in your hand.

Perfect handheld dessert: No slicing pies and no messy forks—these bars are easy to serve and enjoy at any gathering.
Crunch meets cream: The gingersnap crust with pecan praline is that delightful contrast to silky pumpkin filling.
Made ahead friendly: Prepare it a day in advance and let the flavors mellow for an even better result.
Everything from scratch: No canned crusts here; you get full control on flavors, and that makes all the difference.

A close-up view of a two-layer dessert in a white baking dish lined with parchment paper, featuring a thick bottom layer of smooth, rich orange pumpkin filling with a creamy texture and a rough, crumbly crust at the base, topped by a thick, uneven layer of glossy, dark brown caramelized pecans that shine and glisten, with a metal spatula partially lifting the dessert, showing the contrast between the layers and the glossy nuts, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s success lies in the harmony of spices and textures. The gingersnap and graham cracker crust adds a buttery, spiced foundation that pairs beautifully with the warm pumpkin filling. Plus, the praline topping gives it that signature nutty crunch I can’t get enough of.

Flat lay of whole uncracked brown eggs, a small pile of fresh whole gingersnap cookies, a small stack of graham cracker sheets, a small mound of granulated sugar, a few cubes of unsalted butter, a small white bowl of bright orange pumpkin puree, a small white bowl of packed light brown sugar, a small white bowl with mixed ground cinnamon, nutmeg, allspice, cloves, ground ginger, salt, and pepper, a small white bowl of heavy cream, a small white bowl of cornstarch, a small white bowl of finely chopped pecans, a small white bowl of dark brown sugar, a small white bowl of corn syrup, a small white bowl of vanilla extract, a small white bowl of turbinado sugar, all arranged symmetrically on a simple white ceramic surface, 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 & Graham cracker sheets: Together, they form a crumbly, flavorful crust that sticks well and adds spice and sweetness.
Granulated sugar & Salt: Balances the sweetness and enhances the flavors in the crust and filling.
Unsalted butter: Melted to bring the crust crumbs together and give that rich mouthfeel.
Libby’s pumpkin puree (NOT pumpkin pie filling): Pure pumpkin is key here for controlling sweetness and getting that authentic pumpkin flavor.
Light and dark brown sugar: Adds depth with molasses notes both in the pumpkin filling and the praline topping.
Ground cinnamon, nutmeg, allspice, cloves, ginger, and pepper: This spice ensemble gives the filling a beautiful warm, aromatic complexity.
Heavy cream: Makes the filling silky and luscious, helping it set perfectly.
Cornstarch: Acts as a stabilizer so your bars hold together without becoming cakey or runny.
Eggs: The binder that gives the filling that custardy texture.
Vanilla extract: Brings out the sweetness and rounds out the flavor.
Finely chopped pecans: For that signature praline topping crunch.
Corn syrup & Turbinado sugar: Corn syrup ensures the praline has that glossy, chewy texture, while turbinado sugar on top gives a beautiful finishing crunch.

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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 stick to the classic spices and pecan praline, I love to switch things up by adding a hint of orange zest to the pumpkin filling—gives a subtle brightness that lifts the flavor beautifully. Feel free to tweak the topping nuts or even try gluten-free crackers for the crust!

Variation: I once swapped pecans for toasted walnuts and sprinkled a bit of sea salt on top—deliciously unexpected and added a salty-savory note.
Dietary mod: Using gluten-free gingersnap cookies and graham crackers works well if you need a gluten-free version; just watch your crust moisture.
Seasonal twist: Try adding candied ginger pieces to the crust for extra zing around the holidays.

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

Step 1: Crafting the Perfect Spiced Crust

Start by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper. Pulse the gingersnaps and graham crackers in a food processor until you get fine crumbs—this helps the crust hold together better. Combine the crumbs with sugar and salt, then drizzle in melted butter. Press the mixture firmly and evenly into the pan. Baking it for 10 minutes sets a sturdy, flavorful base that will support all that luscious pumpkin filling.

Step 2: Simmering the Spiced Pumpkin Filling

In a large saucepan, whisk together the pumpkin puree, brown sugar, and carefully measured spices. Cooking this mix over medium heat for about 4 minutes unlocks the spice flavors and softens the sugars. It’s one of my favorite moments—your kitchen will smell like fall heaven! Then, mix the cornstarch into the cream and whisk it into the pumpkin. Add in eggs and vanilla last to create a smooth filling that’s silky and rich.

Step 3: Pour, Bake, and Prep the Praline

Pour the warm filling onto your pre-baked crust and slide it into the oven. Bake for 50-60 minutes until the edges are set but the center still jiggles gently. Meanwhile, mix pecans, brown sugar, salt, corn syrup, and vanilla to make your praline topping. When time’s up for the initial bake, sprinkle this topping evenly over the bars and press lightly. A dusting of turbinado sugar will add that irresistible crunch once baked for another 5-10 minutes.

Step 4: Cool and Chill for Best Results

Once baked, the bars need at least 3 hours to cool on a wire rack and a minimum of 2 hours chilled in the fridge to fully set before slicing. I know it’s hard to wait, but this step ensures clean cuts and that lovely creamy texture we all crave.

Top Tip

From my many attempts making Pumpkin Pie Bars with Pecan Praline Recipe, I’ve learned these tips really make your life easier and your bars better:

Fine crumbs matter: Using smaller gingersnap and graham cracker crumbs helps the crust press tightly and hold together when sliced.
Don’t skip room-temp eggs: They blend better into the filling, preventing lumps or curdling.
Use an instant-read thermometer: The filling should register about 170°F before adding the praline; this trick avoids overbaking.
Patience with cooling: Cutting too soon can make your bars fall apart—trust the chilling time for neat slices.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I usually keep garnishes simple with a light dusting of powdered sugar or a dollop of freshly whipped cream flavored with a hint of cinnamon. Sometimes, a few extra toasted pecans on top add a pretty, rustic touch that everyone appreciates.

Side Dishes

This dessert pairs wonderfully with a hot cup of spiced chai or coffee. If serving at a party, I like to offer vanilla ice cream alongside to balance the spices and crunchy topping with chilly creaminess.

Creative Ways to Present

For special occasions, I’ve layered bars in a glass trifle dish alternating with whipped cream and garnished with pecan halves and cinnamon sticks for that festive wow factor. Individual servings in mini mason jars with whipped cream on top are also a hit and super easy to pass around.

Make Ahead and Storage

Storing Leftovers

I always keep my leftover pumpkin pie bars tightly covered in the fridge. They stay wonderfully moist and flavorful for up to 2 days, although that first day after chilling is definitely the prime time to enjoy them as the crust is still nicely crisp.

Freezing

These bars freeze nicely if you wrap them tightly in plastic wrap and then foil. When thawed overnight in the fridge, they retain their texture. I recommend freezing in single layers separated by parchment paper to avoid sticking.

Reheating

If you prefer them warm, I gently reheat individual bars in the oven at 300°F for 10 minutes rather than the microwave to keep the praline topping crisp and avoid sogginess.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree (like Libby’s) because canned pumpkin pie filling already contains sugars and spices, which would throw off the balance in this recipe.

Can I make this recipe gluten-free?

Yes, by using gluten-free gingersnap cookies and gluten-free graham crackers for the crust, you can make this recipe gluten-free. Just be mindful of the crust’s moisture to keep it from becoming too crumbly.

How long can I store these pumpkin pie bars?

Stored properly in an airtight container in the refrigerator, these bars stay fresh for up to 2 days. The crust is best enjoyed within the first day before it starts to soften too much.

Can I prepare these bars in advance?

Absolutely! I actually recommend making these bars a day ahead so they have plenty of time to chill and set for perfect texture and flavor.

Final Thoughts

These Pumpkin Pie Bars with Pecan Praline Recipe hold a special place in my heart (and my dessert rotation) because they combine everything I love about fall in one tray. If you want a crowd-pleaser that feels both homey and just a little fancy, this recipe will not let you down. Grab your spices and pecans, and let’s get baking—your cozy, delicious autumn moment is waiting!