There's something truly magical about the rich, spiced pumpkin paired with the crunchy pecan praline topping in this dessert. The texture contrast and warm flavors make this Pumpkin Pie Bars with Pecan Praline Recipe a standout treat you'll want to make over and over again.

The image shows a close-up of a square dessert with three layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick, smooth, and pumpkin-orange in color. The top layer is a generous pile of chopped nuts, mainly pecans, which are glossy and seem to be covered in syrup, creating a shiny texture. The dessert sits on a white plate with a soft floral pattern, and scattered nut pieces lie around it. The background is a white marbled texture with blurred shapes of white pumpkins in the backdrop. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe
Top Tip
How to Serve Pumpkin Pie Bars with Pecan Praline Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Pie Bars with Pecan Praline Recipe

Why You'll Love This Recipe

Honestly, the first time I made these pumpkin pie bars, I was amazed at how the gingersnap crust added a wonderful spicy crunch beneath that creamy filling. The pecan praline topping is the cherry on top — literally giving you a delightful crunch and caramel sweetness that’s hard to beat.

Deliciously Layered Textures: The crumbly gingersnap and graham cracker crust sets a perfect base for the smooth pumpkin filling topped with crunchy pecan praline.
Easy to Make in Advance: These bars chill beautifully, making them a fantastic option for holiday prep or whenever you want to impress without last-minute fuss.
Well-Balanced Spices: The blend of cinnamon, nutmeg, cloves, allspice, and ginger gives that quintessential pumpkin flavor without overpowering the natural pumpkin taste.
Shelf Life and Storage: These bars keep well refrigerated for a couple days, letting the flavors deepen and making leftovers just as delightful.

This image shows a dessert with two clear layers in a white rectangular dish lined with parchment paper. The bottom layer is smooth, thick, and deep orange-brown, resembling a pumpkin custard. The top layer is made up of chopped pecans, golden brown and glossy, adding a textured crunch. A metal spatula is lifting a piece, showing the contrast between the creamy orange-brown base and the nutty top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Pie Bars with Pecan Praline Recipe plays a specific role to create that irresistible taste and texture combo. Choosing quality spices and fresh cream makes a noticeable difference, so keep an eye out for those when shopping.

Flat lay of gingersnap cookies whole in a small neat stack, graham cracker sheets arranged flat in a small pile, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl with melted butter showing golden liquid, a small white ceramic bowl of smooth pumpkin puree with natural texture, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with ground cinnamon displaying warm brown powder, a small white ceramic bowl with ground nutmeg, allspice, ground cloves, and ground ginger mixed showcasing varied warm spices, a small white ceramic bowl of black pepper powder, a small white ceramic bowl with heavy cream, a small white ceramic bowl with cornstarch white powder, four whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of finely chopped pecans showing natural nut pieces, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of corn syrup golden and glossy, a small white ceramic bowl with turbinado sugar light golden crystals, all items arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: Their natural spice adds warmth and complexity to the crust that plain graham crackers can’t match alone.
Graham Cracker Sheets: Provides a buttery, mild counterbalance to the gingersnap spice in the crust.
Granulated Sugar: Adds just the right touch of sweetness to the crust to complement the pumpkin layer.
Unsalted Butter: Binds the crust ingredients and delivers a rich flavor foundation.
Pumpkin Puree (NOT Pumpkin Pie Filling): The star of the filling—its natural flavor and texture is essential, so don’t swap with canned filling!
Light Brown Sugar: Adds moisture and subtle caramel undertones to the pumpkin filling.
Spices (Cinnamon, Nutmeg, Allspice, Cloves, Ginger, Pepper): Combined, these create that iconic pumpkin pie aroma and depth. Freshly ground if possible!
Heavy Cream: Adds creaminess and a luscious mouthfeel to the filling.
Cornstarch: Helps set the filling just right without turning it rubbery.
Eggs: Provide structure and help the custard set beautifully while keeping it tender.
Vanilla Extract: Enhances the overall flavors with a touch of warmth.
Pecans (finely chopped): The crunch factor in the praline topping, toasted lightly for best flavor.
Dark Brown Sugar: Rich and molasses-forward, it makes the praline topping caramelize perfectly.
Corn Syrup: Keeps the praline glossy and sticky, binding the nuts and sugar together.
Turbinado Sugar: Sprinkled on top to add an irresistible sparkle and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Pumpkin Pie Bars with Pecan Praline Recipe is. You can tweak the spices to fit your preference or swap nuts in the topping if pecans aren’t your thing. I sometimes add a pinch more ginger for an extra zing!

Variation: I once swapped pecans for toasted walnuts and added a sprinkle of sea salt on top—it gave it a nice salty-sweet balance that everyone adored.
Dietary Tip: For a dairy-free twist, you can substitute coconut cream for heavy cream and vegan butter for regular butter. The texture shifts slightly but still comes out tasty.
Extra Spice Kick: Add a dash of cayenne pepper to the praline topping if you want a subtle heat contrast to the sweetness.

Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe

Step 1: Prepare the Cozy Gingersnap Graham Crust

First, preheat your oven to 350°F and line your baking dish with parchment paper—I always let it hang over the sides to make lifting out the bars easier later. Then, I pulse the gingersnaps and graham crackers into fine crumbs in my food processor until they look like damp sand. Mixing in sugar, salt, and melted butter ensures the crust binds well. I press it firmly into the pan so it holds together after baking. Ten minutes in the oven and your crust will be set and smelling amazing!

Step 2: Whisk Together the Pumpkin Filling

While the crust bakes, combine the pumpkin puree with brown sugar and all those fragrant spices in a saucepan. I like to whisk and stir for about 4 minutes over medium heat until everything is heated through—this step really helps the flavors bloom. Next, off the heat, whisk in the heavy cream mixed with cornstarch, then fold in the eggs and vanilla. Make sure your eggs are at room temp to prevent curdling and to help everything incorporate smoothly.

Step 3: Bake & Add That Glorious Pecan Praline Topping

Pour the custard into your warm crust and bake for about 50 to 60 minutes—keep an eye on it and test by inserting a toothpick about 2 inches from the edge; it should come out clean but the center will jiggle slightly.

While it’s baking, mix your chopped pecans with brown sugar and salt, then add corn syrup and vanilla, stirring until everything’s nice and sticky. Sprinkle the praline mixture evenly over the baked pumpkin layer, pressing it gently in. Don’t forget the turbinado sugar sprinkle for flair! Pop it back in the oven for another 5 to 10 minutes until that topping sets and becomes beautifully caramelized.

Step 4: Patience Is Your Friend — Cool & Chill

Once out of the oven, let your bars cool in the pan on a wire rack for at least 3 hours or until room temperature. Then cover and refrigerate them for a minimum of 2 hours to really let everything firm up and the flavors meld. I recommend making these a day ahead — trust me, the wait pays off big time.

Top Tip

Over time, I've learned that timing and texture make all the difference in this recipe. These tips saved me from soggy crusts and overly soft fillings, and I want that for you too!

Perfect Crust Pressing: Press your crumb mixture firmly into the pan with the back of a measuring cup for an even, compact crust that holds up when slicing.
Room Temperature Eggs: Let your eggs sit out for 30 minutes before adding to the filling; this prevents lumps and helps it bake evenly.
Watch That Bake Time: Every oven’s different—start checking the bars at 50 minutes. A little jiggle in the center means it will set as it cools.
Cooling Is Crucial: Avoid slicing warm bars to keep your layers intact and prevent the crust from crumbling or becoming soggy.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a light swirl of freshly whipped cream. Sometimes, I toast a few pecan halves and scatter them on top for an extra special touch. If you're feeling fancy, a drizzle of caramel sauce never hurts!

Side Dishes

These bars shine on their own but pairing them with a warm cup of spiced chai tea or a scoop of vanilla ice cream makes for a comforting fall dessert spread. For a brunch twist, I sometimes add them to a table served alongside warm apple cider or a cinnamon latte.

Creative Ways to Present

For holiday gatherings, I like to cut the bars into mini squares and place each atop mini cupcake liners—so much prettier and easier to grab! Another fun idea is layering in a clear trifle dish, alternating pumpkin bars with dollops of whipped cream and pecan bits for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I wrap the bars tightly in plastic wrap or store them in an airtight container in the fridge. They keep well for about 2 days, but I find they’re best enjoyed the day after chilling when the crust still has that nice crunch and the filling is perfectly creamy.

Freezing

If you want to freeze these bars, I slice them before freezing and separate layers with parchment paper. When thawing, let them sit in the fridge overnight. They won’t be as crisp as fresh but still delicious and convenient for grabbing a quick dessert.

Reheating

Since these bars are custardy and topped with a sticky praline, I prefer to serve them chilled or at room temperature rather than reheated. If you must warm them, pop them in a low oven (around 300°F) for just 5–7 minutes to take the chill off without melting the topping.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

You’ll want to avoid canned pumpkin pie filling because it’s already sweetened and spiced, which could throw off the flavor balance of your bars. Stick with pure pumpkin puree and add your own spices for the best results.

How long do these bars keep in the refrigerator?

When stored properly wrapped or in an airtight container, these bars keep well for up to 2 days in the refrigerator. After that, the crust may start to soften, so it’s best to enjoy them within this timeframe.

Can I make this recipe gluten-free?

You can make a gluten-free version by substituting gluten-free gingersnap cookies and graham crackers for the crust. Just be sure your other ingredients, like spices and corn syrup, are also gluten-free certified.

What’s the best way to cut the bars cleanly?

Use a sharp knife warmed slightly under hot water and then dried before slicing. Cut with a gentle sawing motion to prevent the crust from crumbling, and wipe the knife clean between cuts for the neatest bars.

Final Thoughts

There’s a reason I come back to this Pumpkin Pie Bars with Pecan Praline Recipe every fall — it’s a crowd-pleaser that feels both special and comforting. Whether for a holiday, weekend treat, or potluck, these bars make any occasion cozy. I really hope you enjoy the process as much as the taste. Trust me, once you take your first bite, you’ll be hooked.