Description
Delicious pumpkin pie bars featuring a gingersnap and graham cracker crust, a rich spiced pumpkin filling, and a crunchy pecan praline topping. Perfect for fall gatherings and holiday celebrations, these bars are baked to perfection and chilled for an ideal creamy texture.
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 ounces 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 Oven and Pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing overhang on the sides. Spray with cooking spray and set aside.
- Make the Crust: Use a food processor to pulse the gingersnap cookies and graham crackers into fine crumbs. Mix in granulated sugar and salt, then add melted butter and mix until even moistness. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust for 10 minutes until set. Keep oven on and set crust aside while preparing the filling.
- Cook the Pumpkin Filling: In a large saucepan, whisk together the pumpkin puree, light brown sugar, and all spices. Cook over medium heat for 4 minutes, stirring constantly to blend flavors.
- Add Cream, Cornstarch, Eggs, and Vanilla: Remove saucepan from heat. Whisk heavy cream and cornstarch together, then stir into pumpkin mixture. Next, whisk in eggs and vanilla extract until fully incorporated. Pour the filling evenly over the warm crust in the pan.
- Bake the Filling: Bake at 350°F for 50 to 60 minutes, until a toothpick inserted 2 inches from edge comes out clean and the center still jiggles with an internal temperature of about 170°F.
- Prepare Pecan Praline: While the bars bake, mix chopped pecans, dark brown sugar, and salt in a large bowl. Add corn syrup and vanilla extract, stirring until the mixture is uniformly moistened.
- Add Praline Topping and Finish Baking: Evenly sprinkle pecan praline topping over the set pumpkin filling and gently press it in. Sprinkle turbinado sugar on top. Bake an additional 5 to 10 minutes until a toothpick inserted in center comes out clean and the topping slightly jiggles with an internal temperature of about 180°F.
- Cool Bars: Remove from oven and let the pan cool on a wire rack for 3 hours until completely cooled.
- Chill Bars: Cover the bars and refrigerate for at least 2 hours or up to 2 days before serving to allow them to firm up and develop the best texture.
Notes
- Refrigerate the bars after cooling, and store them covered at room temperature or refrigerated for up to 2 days to maintain texture.
- For best creamy texture, let refrigerated bars sit at room temperature for 10 minutes before serving.
- You can substitute light brown sugar for dark brown sugar in the praline topping if desired.
- Use a 9×13-inch pan lined with parchment to easily lift bars out for cutting.
- Make the bars a day ahead to allow sufficient chilling time.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg
