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.
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.
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.
- 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.
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:
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.
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.
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.
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!
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Pumpkin Pie Bars with Pecan Praline Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and festive Pumpkin Pie Bars featuring a crunchy gingersnap and graham cracker crust, a creamy spiced pumpkin filling, and a crunchy pecan praline topping. Perfect for holiday gatherings or any autumn celebration, these bars offer the classic flavors of pumpkin pie in a convenient, easy-to-serve bar form.
Ingredients
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
- ⅛ 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
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground pepper
- 2 ¼ 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)
- ⅔ cup packed dark brown sugar (may substitute light brown sugar)
- ¼ teaspoon salt
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- ½ tablespoon turbinado sugar for topping
Instructions
- Preheat and Prepare Pan: 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 with cooking spray and set aside.
- Make the Crust: Pulse the gingersnap cookies and graham crackers in a food processor until fine crumbs form. Transfer to a bowl, mix in granulated sugar and salt, then add melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust for 10 minutes until set. Remove from oven and set aside while preparing the filling. Keep the oven on.
- Cook the Pumpkin Filling: In a large saucepan, whisk together pumpkin puree, brown sugar, and all spices. Cook over medium heat for 4 minutes, stirring constantly to combine and slightly thicken the mixture.
- Add Cream and Eggs: Remove the saucepan from heat. Whisk heavy cream and cornstarch together until smooth, then whisk this into the pumpkin mixture. Add eggs and vanilla extract, whisking until fully incorporated and smooth.
- Fill and Bake: Pour the filling into the warm crust. Bake at 350°F for 50 to 60 minutes, until a toothpick inserted 2 inches from the edge 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. Stir in corn syrup and vanilla extract until the mixture is uniformly moistened.
- Add Topping and Finish Baking: Evenly sprinkle the praline topping over the set pumpkin filling and gently press it down. Sprinkle the top with turbinado sugar. 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 and Chill: Remove the bars from the oven and let them cool on a wire rack for 3 hours or until completely cooled. Cover and refrigerate for at least 2 hours, up to 2 days, to allow the bars to firm up and flavors to meld.
- Serve: For best texture, if refrigerated, let bars sit at room temperature for 10 minutes before slicing and serving. Cut into 24 bars and enjoy.
Notes
- These bars require a long chilling time; making them the day before serving is recommended for best results.
- Store bars tightly covered at room temperature or refrigerated. Refrigerated bars have the best creamy texture when allowed to warm slightly before serving.
- If using light brown sugar instead of dark brown sugar in the praline topping, the flavor will be slightly lighter but still delicious.
- Ensure eggs are at room temperature before adding to prevent curdling and to produce a smooth filling.
- Using parchment paper with overhang helps lift the bars out easily from the baking pan.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
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