Description
These Pumpkin Pie Bars feature a gingersnap and graham cracker crust topped with a spiced pumpkin filling and a crunchy pecan praline topping. Baked to perfection, they're a festive, creamy dessert perfect for holiday gatherings or anytime you want the comforting flavors of pumpkin pie in an easy-to-serve bar format.
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 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 (measured 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
- Prep the Crust: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing the edges to overhang for easy removal. Spray the parchment with cooking spray and set aside.
- Make the Crust: Pulse the gingersnap cookies and graham crackers in a food processor until they form fine crumbs. Mix the crumbs with granulated sugar and salt. Add the melted unsalted butter and stir until the mixture is evenly moistened. Press the crust mixture firmly and evenly onto the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust for 10 minutes at 350°F until it is set. Remove from the oven and keep the oven on for the filling.
- Cook the Pumpkin Filling: In a large saucepan, whisk together the pumpkin puree, light brown sugar, and all the spices (cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper). Cook over medium heat, stirring constantly, for 4 minutes to allow the spices to meld.
- Add the Cream and Eggs: Remove the saucepan from heat. In a separate bowl, whisk the heavy cream and cornstarch until combined, then whisk into the pumpkin mixture. Next, whisk in the eggs and vanilla extract until fully incorporated into the filling.
- Pour Filling and Bake: Pour the pumpkin filling evenly over the warm gingersnap crust. Bake at 350°F for 50 to 60 minutes, until a toothpick inserted 2 inches from the edge comes out clean but the center still jiggles slightly and reads about 170°F on an instant-read thermometer.
- Prepare Pecan Praline Topping: While the bars bake, combine the chopped pecans, dark brown sugar, and salt in a large bowl. Stir until evenly mixed. Add the corn syrup and vanilla extract and stir until the mixture is uniformly moistened.
- Add Topping and Finish Baking: Evenly sprinkle the pecan praline mixture over the set pumpkin filling and gently press it in. Sprinkle the turbinado sugar on top. Return the bars to the oven and bake for an additional 5 to 10 minutes, until a toothpick inserted comes out clean, the topping is set, the center slightly jiggles, and the thermometer reads about 180°F.
- Cool the Bars: Remove the pan from the oven and place it on a wire rack. Let it cool completely for 3 hours. Once cooled, cover the pan and refrigerate for at least 2 hours, or up to 2 days, to allow the bars to firm up and flavors to meld.
- Serve: Cut into 24 bars and serve. If refrigerated, let bars sit at room temperature for 10 minutes to enjoy the best creamy texture.
Notes
- Refrigerate the bars after cooling to maintain optimal texture. They are best the day after making but can be stored up to two days refrigerated.
- Allow refrigerated bars to come to room temperature for about 10 minutes before serving to enhance creaminess.
- You can substitute light brown sugar for the dark brown sugar in the praline topping if preferred.
- Ensure eggs are at room temperature to help achieve a smooth filling without curdling.
- Using finely ground crumbs helps the crust bind better and hold its shape.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
