Pumpkin Pecan Pie Bars
Pumpkin pecan pie bars are made with a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. Recipe includes a gluten-free option.
Servings 9 bars
Ingredients
For the crust:
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup + 2 tablespoons all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version
For the pumpkin filling:
- 1 can pumpkin puree 15 ounces
- ⅓ cup granulated sugar
- ⅓ cup lightly packed brown sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 can evaporated milk 5 ounces
- 2 large eggs room temperature
For the pecan topping:
- ½ cup lightly packed brown sugar
- ¼ cup all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version
- 1 ½ teaspoons cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup unsalted butter room temperature
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350°F and line (1) 8x8-inch pan with a piece of parchment paper.
- Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the vanilla, salt and flour. Mix on low until well combined (it'll be crumbly).
- Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
- Let cool at least 15 minutes while you prepare the filling.
- In a large mixing bowl, stir together all the pumpkin filling ingredients except for the eggs. Once well combined, add the eggs and whisk until thoroughly combined. Set aside.
- Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
- Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
- Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
- Bake for 40 minutes or until the topping is crisp and firm and the middle is set.
- Let cool completely and then cut into bars.
Notes
Store at room temperature for 1 day or refrigerate for up to 3 days.
My favorite 1-to-1 gluten-free flour is the Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.