Pumpkin Pie Bars with Pecan Crumble

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!

Course Dessert

Cuisine American

Keyword apple pie, bars, pumpkin

Prep Time 30 minutes

Cook Time 45 minutes

Chill Time 3 hours

Total Time 4 hours 15 minutes

Servings bars

Calories 198kcal

Cost $10

Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
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.
While the crust is baking, prepare the filling and topping.
Make the filling: Whisk pumpkin, evaporated milk, salt, and eggs in a large bowl. Whisk in brown sugar and spices. Set aside.
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.
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 35-45 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.

You can omit the nuts if you prefer, or use walnuts
I don't recommend substituting for the evaporated milk but if you do, use heavy cream or half and half (equal amounts)
If using salted butter, omit salt in the topping and crust.