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–+ servings
Close-up of pecan pumpkin pie bars on a white plate, showcasing the layers and pecan topping.

Pecan Pumpkin Pie Bars

These pecan pumpkin pie bars offer a delightful twist on a classic holiday dessert. They feature a buttery shortbread crust topped with a rich pumpkin filling and a crunchy pecan streusel.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
For the Pumpkin Filling
For the Pecan Topping

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. For the crust: In a medium bowl, combine the flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan.
  4. Bake the crust for 15 minutes.
  5. For the pumpkin filling: In a separate bowl, whisk together the pumpkin puree, eggs, sugar, heavy cream, pumpkin pie spice, and salt until smooth.
  6. Pour the pumpkin filling evenly over the partially baked crust.
  7. For the pecan topping: In a small bowl, combine the chopped pecans, flour, brown sugar, and melted butter. Stir until well combined.
  8. Sprinkle the pecan topping evenly over the pumpkin filling.
  9. Bake for an additional 20-25 minutes, or until the filling is set and the topping is golden brown.
  10. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Notes

Store cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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