Description
These decadent pumpkin pie bars offer a simplified, portable alternative to traditional holiday pies. Featuring a crisp, nutty graham cracker and pecan base topped with a smooth, spiced pumpkin custard, these bars are the ultimate autumn treat. They are designed for busy households looking for an easy yet impressive dessert that captures the essence of fall. Perfectly set and incredibly rich, this recipe is a reliable favorite for any gathering.
Ingredients
1.5 cups graham cracker crumbs
0.5 cup chopped pecans
2 tbsp granulated sugar
5 tbsp unsalted butter, melted
15 oz pure pumpkin puree
1 cup brown sugar
2 large eggs
1.5 cups heavy cream
1 tsp vanilla extract
1 tbsp cornstarch
1.5 tsp pumpkin pie spice
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper.
Pulse graham crackers and pecans in a food processor until fine crumbs form.
Mix the crumbs with granulated sugar and melted butter in a bowl until combined.
Press the crumb mixture firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes, then remove from the oven and set aside.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla, cornstarch, pumpkin pie spice, and cinnamon until smooth.
Pour the pumpkin filling over the pre-baked crust.
Bake for 40-50 minutes or until the edges are set and the center slightly jiggles.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
Notes
Use digestive biscuits if you cannot find graham crackers. For a less bitter crunch, substitute pecans with walnuts. Ensure your pumpkin puree is not pumpkin pie filling. Keep stored in the refrigerator for up to one week.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg