There’s something wonderfully comforting about these Pumpkin Pie Bars with Praline Topping Recipe—rich pumpkin filling nestled on a gingersnap crust, crowned with a sticky, nutty praline topping. It’s that perfect blend of cozy spices and crunchy sweetness that keeps me coming back for more every fall.

The image shows a close-up of a square dessert with three layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick, smooth, and pumpkin-orange in color. The top layer is a generous pile of chopped nuts, mainly pecans, which are glossy and seem to be covered in syrup, creating a shiny texture. The dessert sits on a white plate with a soft floral pattern, and scattered nut pieces lie around it. The background is a white marbled texture with blurred shapes of white pumpkins in the backdrop. 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 Praline Topping Recipe
Top Tip
How to Serve Pumpkin Pie Bars with Praline Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Pie Bars with Praline Topping Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how the textures and flavors come together in this Pumpkin Pie Bars with Praline Topping Recipe. It’s like pumpkin pie met a pecan praline, and they decided to elope in bar form. Plus, it’s a wonderful make-ahead dessert that impresses effortlessly.

Layered Flavors: The gingersnap crust offers a spicy base, while the creamy pumpkin filling bursts with warm spices, all topped with a luscious praline crunch.
Make-Ahead Friendly: I love that you can prepare this the day before and it actually tastes better after chilling overnight.
Impressive Yet Easy: It looks fancy enough for guests but is totally manageable for any home baker.
Perfect Portioning: Bars are great for serving a crowd without the fuss of slicing traditional pie slices.

This image shows a dessert with two clear layers in a white rectangular dish lined with parchment paper. The bottom layer is smooth, thick, and deep orange-brown, resembling a pumpkin custard. The top layer is made up of chopped pecans, golden brown and glossy, adding a textured crunch. A metal spatula is lifting a piece, showing the contrast between the creamy orange-brown base and the nutty top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Pumpkin Pie Bars with Praline Topping Recipe starts with fresh, quality ingredients that balance flavors and textures perfectly. Each element plays a role—from the buttery crust to the silky pumpkin filling and crispy, caramelized nuts on top. Here are a few tips on the ingredients to look for.

Flat lay of gingersnap cookies whole in a small neat stack, graham cracker sheets arranged flat in a small pile, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl with melted butter showing golden liquid, a small white ceramic bowl of smooth pumpkin puree with natural texture, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with ground cinnamon displaying warm brown powder, a small white ceramic bowl with ground nutmeg, allspice, ground cloves, and ground ginger mixed showcasing varied warm spices, a small white ceramic bowl of black pepper powder, a small white ceramic bowl with heavy cream, a small white ceramic bowl with cornstarch white powder, four whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of finely chopped pecans showing natural nut pieces, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of corn syrup golden and glossy, a small white ceramic bowl with turbinado sugar light golden crystals, all items arranged symmetrically and proportionally, 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: They bring that wonderful spicy bite to the crust that pairs beautifully with the pumpkin spice.
Graham Crackers: Their subtle sweetness balances the gingersnap’s spice and adds crispness.
Unsalted Butter: Melted butter holds the crust crumbs together and ensures richness without extra saltiness.
Pumpkin Puree (not pie filling): Using pure pumpkin gives you full control over seasonings and keeps the filling smooth.
Brown Sugar: Both light and dark brown sugars contribute depth and that caramel-note sweetness.
Warm Spices (cinnamon, nutmeg, cloves, ginger, allspice): Classic pumpkin pie spices that build that nostalgic autumn flavor.
Heavy Cream: Adds luscious creaminess and helps set the filling with cornstarch.
Eggs: For structure and silkiness in the filling, make sure they’re room temperature for even mixing.
Chopped Pecans: Toasty pecans in the praline topping add crunch and a naturally buttery flavor.
Corn Syrup: This keeps the praline topping sticky without crystallizing, ensuring that perfect chewy texture.
Turbinado Sugar: Sprinkled on top for a sparkle and extra crunchy finish.

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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 Praline Topping Recipe depending on the occasion. Sometimes I’ll add a pinch more ginger for a little extra zing or swap pecans for walnuts when that’s what I have on hand. You can truly make this recipe your own!

Nut Variation: I once swapped pecans for chopped walnuts and loved the slightly earthier note it introduced—still deliciously crunchy.
Sweetness Adjustment: If you prefer it less sweet, reduce the brown sugar in the filling by a few tablespoons—it still tastes great but feels lighter.
Spice Boost: For a bolder spice profile, add a little cardamom or increase the ginger to ½ teaspoon; it adds warmth that complements the praline topping beautifully.
Dairy-Free Option: You can substitute canned coconut milk for heavy cream to make this dairy-free; just expect a slightly coconutty undertone.

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

Step 1: Building the Perfect Spiced Crust

Start by preheating your oven to 350°F. Line a 9×13-inch pan with parchment paper so you get easy lifting of the bars later—trust me, this saves so much frustration. Using a food processor, pulse your gingersnap cookies and graham crackers into fine crumbs; finer crumbs help the crust hold together better. Mix the crumbs with sugar, salt, and melted butter, then press the mixture firmly and evenly into your pan. Bake for 10 minutes until the crust sets—don’t worry if it looks a little soft, that’s perfect for the next step.

Step 2: Cooking the Creamy Pumpkin Filling

While the crust bakes, whisk pumpkin puree with brown sugar and all the warm spices right in a large saucepan. Cook it over medium heat for about 4 minutes, stirring constantly so things don’t stick or separate. Then, off the heat, whisk in heavy cream mixed with cornstarch—this helps your pumpkin bars set beautifully. Next, add room temperature eggs and vanilla, whisking until smooth. Pour this luscious filling over the warm crust right out of the oven.

Step 3: Baking the Bars and Making the Praline Topping

Bake your bars for 50 to 60 minutes, checking doneness by inserting a toothpick about 2 inches from the edge: it should come out clean, but the center should jiggle slightly. The ideal internal temperature is around 170°F to keep that custardy texture. While the bars are baking, mix chopped pecans with brown sugar, salt, corn syrup, and vanilla in a bowl until moist and sticky. When the initial baking finishes, spread this praline mixture evenly on top and press lightly. Sprinkle turbinado sugar over for shimmer and extra crunch, then bake another 5 to 10 minutes until the topping firms up and reaches about 180°F. It’s okay if the center jiggles a bit; bars will set as they cool.

Step 4: Cooling and Chilling for Perfect Texture

Patience is your friend here! Let the pan cool completely on a wire rack—this will take around 3 hours. After that, cover and refrigerate for at least 2 more hours, or overnight if you can wait. Chilling really helps the bars slice cleanly and lets the flavors meld together beautifully.

Top Tip

I’ve made these bars dozens of times, and a few small tweaks make all the difference between good and truly memorable!

Crust Pressing: I press the crust firmly using the bottom of a flat glass to ensure it sticks together well and doesn’t crumble when sliced.
Room Temperature Eggs: I always let the eggs sit out for 30 minutes before whisking them in—this avoids curdling and keeps the filling silky smooth.
Chilling is Key: Skipping the 2-hour fridge chill makes slicing difficult and results in a crumbly crust—trust me, it’s worth the wait.
Use an Instant-Read Thermometer: I check internal temps to nail that perfect custard texture every time without overbaking.

How to Serve Pumpkin Pie Bars with Praline Topping Recipe

Garnishes

My favorite way to serve these bars is with a simple dollop of softly whipped cream—nothing too sweet, just lightly whipped with a touch of vanilla. Sometimes I’ll sprinkle a few extra toasted pecans on top for texture and a sprinkle of cinnamon for added warmth.

Side Dishes

They pair beautifully with a scoop of vanilla ice cream or alongside spiced apple cider if you’re serving at a cozy fall gathering. I’ve also served these bars with a warm caramel drizzle and fresh berries for a festive touch.

Creative Ways to Present

For holiday parties, I’ve cut them into bite-sized squares and served them on a decorative platter lined with autumn leaves—it also works great layered in small mason jars with whipped cream for an elegant individual dessert presentation.

Make Ahead and Storage

Storing Leftovers

After baking and chilling, I keep leftovers tightly wrapped in plastic wrap or covered with foil in the fridge. This keeps the crust from getting too soft for about two days. Leftover bars are actually even better the next day once the flavors have melded.

Freezing

I’ve frozen these bars successfully by wrapping individual squares in plastic wrap and then placing them in a freezer bag. When I thaw them in the fridge overnight, they maintain their texture well. Just avoid freezing the praline topping if you want maximum crunch.

Reheating

If I want to warm a bar-up, I pop it in the oven at 300°F for about 10 minutes. This helps soften it slightly without melting the praline topping. Avoid microwaving, which can make the crust soggy and the topping sticky.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

For this Pumpkin Pie Bars with Praline Topping Recipe, it’s best to use pure pumpkin puree rather than canned pumpkin pie filling because pie filling already contains spices and sugar, which can throw off the flavor balance and texture of the bars. Using pure pumpkin lets you control the spices and sweetness perfectly.

How long do these bars need to chill before serving?

Chilling the bars for at least 2 hours, preferably overnight, ensures they set fully and makes slicing much easier. The flavors also deepen during this time, making the bars taste even better on the second day.

Can I make these bars gluten-free?

You can experiment with gluten-free gingersnap cookies and gluten-free graham crackers for the crust. However, be sure to check the brands carefully and consider that gluten-free crusts sometimes behave differently in texture — pressing firmly and chilling well can help.

Why does the center jiggle when it’s done baking?

The slight jiggle in the center is expected and necessary; it means your pumpkin filling is custardy and not overbaked. The filling firms up completely as it cools and chills, so don’t worry if it seems loose coming out of the oven.

Final Thoughts

This Pumpkin Pie Bars with Praline Topping Recipe hits all the notes of a perfect fall dessert—warming spices, creamy texture, sweet crunch—and I love how approachable it is. It’s a surefire way to impress friends or indulge yourself during cooler months. Honestly, I always feel a little pride when I bring these bars to a gathering because they look beautiful but don’t require me to be a pastry chef to pull them off. Give it a try; you’ll be adding this one to your seasonal favorites in no time.