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
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 oz. can 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 ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground 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 (measure 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
- 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
