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Sep 28

Pumpkin Pie Bars with pecan crumble

Major confession: I’m not a huge fan of pumpkin pie. I love pumpkin but sometimes pumpkin pie can be just too…much. Can you forgive me?

However, I think I finally figured out a way that I love pumpkin pie: in bar form! These Pumpkin Pie Bars with pecan crumble have the perfect amount of crust to filling ratio. Anti-Pumpkin Pie people everywhere will change their tune…I promise!

Pumpkin Pie Bars - these have a shortbread crust and a pecan crumble on top!

Growing up, my mom was famous for her pies. Every Thanksgiving and Christmas, she always brought dessert and dessert was always a pecan pie and a pumpkin pie. There was never any discussion about if she would bring pie. It was how many she would bring.

The travesty in all that was that, as a kid, I didn’t really like either pumpkin or pecan pie. This meant I spent many Thanksgiving evenings with a plate of whipped cream.

{And now look at me.}

My problem with pumpkin pie was not in the flavor, but the texture. That is precisely why these bars are perfect for me – and those like me.

The crust:filling:topping ratio makes the texture of the filling perfect. Which is why I needed to immediately freeze these after I ate the one in the photos.

These Pumpkin Pie Bars are perfect for any party - much easier to serve than pie!

The other thing that these bars have going for them? That they’re bars.

I love pie (a lot, obvi) but you have to admit: pie bars just easier than a whole pie. One, they’re easier to cut. Two, they’re easier to serve. And three, they’re easier to give away.

Plus, pie bars have more crust and crumble together than filling.

Um, that’s my kind of pie.

Pumpkin Pie Bars

Okay, so let’s break down this recipe.

The crust is a shortbread one, made with butter, sugar, and flour. It’s very crumbly when it’s mixed, but it presses together well in the bottom of your pan.

The filling is a variation on my mom’s pumpkin pie. I’ve been trying to figure out how to make the filling in her a little smoother (to satisfy my texture issues). Instead of using whole milk and 3 eggs, I used evaporated milk and 2 eggs. The result? The texture is perfect.

And if shortbread crust + pumpkin filling wasn’t enough, these bars needed a crumble. I’ve often said, give me a pie with crust and crumble and I’m good – no filling needed.

This crumble is made with butter, flour, sugar, cinnamon and pecans. It’s chunky and since the pumpkin is very liquidy, you just sprinkle it over the top. The crumble adds some sweetness and a satisfying crunch from the pecans.

These are, in a word, perfect. Perfect Pumpkin Pie Bars. I’m totally making these again for Thanksgivng. Because those ones in the freezer?

Pumpkin Pie Bars with pecan crumble - these have the perfect crust to filling to topping ratio!

I know they’re there. They won’t be there long…

Pumpkin Pie Bars with pecan crumble

Yield: 24 bars

Like a pumpkin pie…but in bar form! The pumpkin is smooth and rich on top the shortbread crust and the topping is sweet and crunchy from pecans!

Ingredients:

For the Crust

  • 1/2 cup butter, softened
  • 1/4 teaspoon salt, optional
  • 1 1/2 cups flour
  • 1/4 cup sugar

For the Filling

  • 1 can (15 ounces) canned pumpkin (NOT pumpkin pie mix)
  • 1/2 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 2/3 cup brown sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

For the Topping

  • 1/2 cup butter, softened
  • 1 cup flour
  • 1/4 teaspoon salt, optional
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup coarsely chopped pecans

Directions:

  1. Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
  2. Make the crust: add butter, flour, and sugar to a large bowl. Mix with a stand or a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan. Bake for 15 minutes.
  3. While the crust is baking, prepare the filling and topping. 
  4. Make the filling: Whisk pumpkin, evaporated milk, salt, and eggs in a large bowl. Whisk in brown sugar and spices. Set aside.
  5. Make the topping: add all topping ingredients except pecans to the large bowl you used for the crust and mix with a hand mixer until crumbly, (again you may need to use your fingers to break up any large chunks of butter). The mixture will be crumbly/chunky. Stir in pecans. Set aside.
  6. After 15 minutes, remove crust from the oven. Whisk the filling once more, then pour over crust carefully and slowly. Sprinkle topping evenly on top of filling. Bake for an additional 25-30 minutes, until topping looks set (mine took 30 minutes).Cool at room temperature and then refrigerate for at least 2 hours or overnight before cutting into squares. Store covered in refrigerator for up to 3 days or freeze in airtight bags for up to 1 month.

Adapted from these apple butter pie bars and my mom’s pumpkin pie recipe.

If you love pie bars, you’ll love these too:

Almond Chocolate Chip Cherry Pie Bars

Almond Chocolate Cherry Pie Bars (2 of 4)w

Apple Butter Pie Bars

apple butter pie bars

Blueberry Slab Pie

Blueberry Slab Pie

Sweets from friends:
Chocolate Pecan Pie Bars {Low Carb} by All Day I Dream About Food
Shoofly Pie Bars by Cupcake Project
Peppermint Crumble Bars by Something Swanky