There’s something about the rich, cozy flavors of fall wrapped up in a single dessert that makes it irresistible. This Pumpkin Pie Bars with Pecan Praline Recipe has quickly become my go-to for holiday gatherings or anytime I want that perfect balance of creamy pumpkin filling, buttery gingersnap crust, and crunchy, caramelized pecan topping.

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

Honestly, these bars combine the best of pumpkin pie and pecan pie into one crowd-pleasing dessert that's easier to slice and serve. I love how the crunchy praline topping adds textural contrast that keeps every bite exciting.

Gingersnap crust: Adds a spicy, buttery base that perfectly complements the pumpkin filling.
Silky pumpkin layer: Cooked gently with warming spices for a flavor that’s familiar yet elevated.
Crunchy pecan praline topping: A sticky, sweet finish that brings richness and crunch in every bite.
Make-ahead friendly: These bars taste even better after chilling overnight, making your entertaining stress-free.

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

Each component of this Pumpkin Pie Bars with Pecan Praline Recipe is thoughtfully chosen to build flavor and texture. The gingersnap and graham cracker crust provide a sturdy, flavorful base. The pumpkin filling is rich yet balanced by the warming spice blend, and the pecan praline adds an irresistible crunch and caramel sweetness.

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 and graham cracker sheets: Together, they create a spiced, buttery crust that holds the bars well while adding a hint of warm spice.
Granulated sugar and salt: A pinch of salt amplifies the sweetness and elevates the overall flavors, while sugar lends just enough sweetness to the crust.
Unsalted butter: Melting it blends everything, giving the crust a perfect richness and helping it bind firmly.
Libby's pumpkin puree: Pure pumpkin is key here—not pumpkin pie filling—so you control the spices and sweetness yourself.
Brown sugar, cinnamon, nutmeg, allspice, cloves, ground ginger, and pepper: This blend brings out cozy fall flavors that make every bite vibrant.
Heavy cream and cornstarch: The cream adds richness for a silky texture, while cornstarch stabilizes the filling for neat slices.
Eggs and vanilla extract: Eggs help the filling set perfectly, and vanilla smooths out the flavor with a sweet aroma.
Finely chopped pecans: Freshly chopped gives you the best crunch in the praline topping.
Dark brown sugar, salt, corn syrup, vanilla extract: These combine to make the sticky, flavorful pecan praline glaze.
Turbinado sugar: Sprinkled on top for a little sparkle and extra crunch after baking.

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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

I like to tweak this Pumpkin Pie Bars with Pecan Praline Recipe to suit the occasion and my mood. Sometimes I swap half the pecans for walnuts or add a dash of espresso powder in the filling for a deeper flavor. You should definitely play around and find your favorite combo!

Nut variation: I've made these bars using toasted walnuts or mixed nuts in the praline topping and they’re fantastic for a different crunch profile.
Dietary substitution: For a dairy-free version, try using coconut cream instead of heavy cream and a vegan butter substitute for the crust – it still works surprisingly well!
Spice level: Adjust the pumpkin pie spice quantities to your liking – sometimes I add a touch more ginger for extra warmth.

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

Step 1: Prep and Bake the Gingersnap Crust

Start by preheating your oven to 350°F and lining a 9×13-inch pan with parchment paper. I love the parchment overhang trick—it makes pulling the bars out a breeze! Next, pulse your gingersnaps and graham crackers to fine crumbs in a food processor. This fine texture helps everything stick together instead of crumbling apart. Mix in sugar, salt, and melted butter until evenly combined, then press it firmly into the pan. Baking for 10 minutes sets the crust so it holds up under that luscious pumpkin filling.

Step 2: Cook the Pumpkin Filling

Once the crust is ready, whisk together the pumpkin puree, brown sugar, and all the spices in a large saucepan. Cook it gently over medium heat for about four minutes, stirring constantly—this step really lets the flavors bloom. Then remove from heat and whisk in the heavy cream mixed with cornstarch. I find adding cornstarch here helps the filling firm up just right without cracking. After that, whisk in your eggs and vanilla until smooth and fully combined.

Step 3: Bake the Pumpkin Layer

Pour the filling evenly over your warm crust, then bake at 350°F for 50-60 minutes. The top should look set around the edges but the center will jiggle slightly and register around 170°F if you’re using a thermometer. This jiggle is key—you want it creamy, not fully firm like a regular pie.

Step 4: Add and Bake the Pecan Praline Topping

While the filling bakes, mix chopped pecans, brown sugar, salt, corn syrup, and vanilla into a sticky praline topping. Just sprinkle this over the set pumpkin layer, press gently, and sprinkle on that turbinado sugar for sparkle. Pop it back in the oven for another 5-10 minutes until set with a slight jiggle and roughly 180°F internal temp. That short time caramelizes and crisps the praline topping beautifully.

Step 5: Cooling and Refrigerating for Best Texture

Here’s the patience test—the bars need to cool for about 3 hours at room temp, then chill at least 2 hours in the fridge before slicing. I make these the day before serving every time; the flavors meld and the texture firms up perfectly. Trust me, it’s worth the wait!

Top Tip

I learned the hard way that rushing the cooling process ruins these bars. Letting them chill fully overnight is a game changer for slicing and texture. Plus, finely pulsing the crust ingredients helps keep the base crisp and cohesive—big crumbs just won’t hold up as well.

Pulse crumbs finely: Smaller crumbs bind better for a sturdy crust that won’t crumble apart.
Check doneness with jiggle test: The center should jiggle slightly to keep it creamy—not too firm.
Don’t skip chilling: Cooling for several hours before slicing makes the bars hold their shape beautifully.
Use a thermometer: An instant-read thermometer helps you nail the perfect baking temperature for foolproof results.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I love to keep it simple with a dollop of freshly whipped cream and a few extra toasted pecans on top for a polished look. Sometimes a dusting of cinnamon or nutmeg adds that extra cozy touch that visually ties into the flavors inside.

Side Dishes

These bars pair beautifully with a cup of strong coffee or chai tea, especially when you want a comforting autumn afternoon snack. For holiday meals, I serve alongside cinnamon-spiced mulled cider or a scoop of vanilla bean ice cream for an extra indulgent dessert course.

Creative Ways to Present

For special occasions, I like to cut the bars into perfect squares and arrange them on a rustic wooden board sprinkled with a few extra pecans and mini pumpkin decorations. It creates a cozy, inviting dessert spread that guests can’t resist diving into.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover the bars tightly with plastic wrap or pop them into an airtight container and refrigerate. They keep for about two days with the best texture, but honestly, they rarely stick around that long at my house!

Freezing

These bars freeze well when wrapped tightly in plastic and foil. I slice before freezing for easy portion control. When ready to eat, thaw in the fridge overnight and bring to room temp to regain that creamy texture.

Reheating

I usually serve these bars chilled, but if you prefer them a bit warmer, a quick zap in the microwave (15-20 seconds) does the trick without melting the praline topping. Just let them sit a few minutes so the flavors settle before digging in.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pure pumpkin for this recipe?

Using canned pumpkin pie filling is not recommended because it already contains spices and sweeteners, which can throw off the balance of flavors. Using pure pumpkin puree lets you control the spice level and sweetness exactly.

How do I know when the pumpkin filling is done baking?

Look for the edges of the pumpkin filling to be set while the center still jiggles slightly when you shake the pan. The internal temperature should be about 170°F. This ensures the filling is creamy and not overcooked.

Can I make the crust without a food processor?

Yes! Simply place the gingersnap cookies and graham crackers in a large sealed plastic bag and crush them using a rolling pin until you get fine crumbs. It might take a bit more elbow grease but works just as well.

How long will these bars stay fresh in the refrigerator?

They’ll stay fresh covered tightly in the refrigerator for about two days. After that, the crust may begin to soften and lose its crisp texture, so it’s best to enjoy them within that time frame.

Final Thoughts

This Pumpkin Pie Bars with Pecan Praline Recipe is one of those desserts I return to year after year because it delivers comforting autumnal flavors with a fun textural twist. Whether for a holiday party or a cozy night in, these bars always impress and make me feel a little extra festive. I hope you’ll love making and sharing them as much as I do—it’s like Thanksgiving wrapped up in a perfectly snappable square!