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Easy Maple Pecan Pumpkin Pie Bars

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These Easy Maple Pecan Pumpkin Pie Bars feature a buttery shortbread crust, a creamy spiced pumpkin filling, and a crunchy maple-pecan topping. They’re the perfect no-fuss fall dessert that tastes like pumpkin pie without the complicated crust.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup heavy cream
  • 1 cup chopped pecans
  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar, packed (light or dark)
  • ¼ teaspoon salt (plus flaky sea salt for finishing, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Add cold cubed butter and cut into flour mixture using a pastry cutter or two forks until crumbly with pea-sized butter pieces. Press evenly into prepared pan. Bake for 15 minutes until edges are just golden. Set aside.
  3. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, ¾ cup granulated sugar, eggs, and vanilla until smooth. Add cinnamon, ginger, nutmeg, and cloves; whisk until combined. Slowly pour in heavy cream while whisking gently. Pour filling over warm crust and spread evenly.
  4. Bake for 25 minutes until filling is mostly set but still slightly jiggly in the center.
  5. While bars bake, make the maple pecan topping: In a small bowl, stir together chopped pecans, maple syrup, melted butter, brown sugar, and ¼ teaspoon salt until pecans are well coated.
  6. After 25 minutes, remove bars from oven and sprinkle pecan topping evenly over surface. Return to oven and bake 15-18 minutes more until topping is bubbly and golden and filling is fully set (toothpick inserted in center comes out mostly clean).
  7. Cool completely in pan on a wire rack (at least 2 hours). Use parchment sling to lift bars onto cutting board. Slice into 12-16 squares.

Notes

Don’t overmix the crust; handle as little as possible. Let bars cool completely before slicing to ensure clean cuts. For best flavor, toast pecans before using. Use room temperature eggs for smoother filling. If topping browns too quickly, tent with foil for last 5-10 minutes. Bars can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, maple pecan, pumpkin pie bars, fall dessert, easy pumpkin recipe, shortbread crust, Thanksgiving dessert

Find it online: https://fizzlefork.com/easy-maple-pecan-pumpkin-pie-bars/