Description
Delicious pumpkin pie bars featuring a spiced gingersnap and graham cracker crust, creamy pumpkin filling, and a crunchy pecan praline topping. Perfect for fall gatherings and dessert tables, these bars require baking and chilling for the best texture.
Ingredients
Scale
Gingersnap Crust
- 4 ounces gingersnap cookies (about 16–18 cookies, 1 heaping cup crumbs)
- 8 graham cracker sheets (1 heaping cup crumbs)
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
Pumpkin Filling
- 29 oz. can Libby's pumpkin puree (NOT pumpkin pie filling)
- 1 ½ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 1/4 cups heavy cream
- 1 tablespoon cornstarch
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
Praline Topping
- 2 cups finely chopped pecans (measured after chopping)
- 2/3 cup packed dark brown sugar (can substitute light brown sugar)
- 1/4 teaspoon salt
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 tablespoon turbinado sugar for topping
Instructions
- Prepare Crust: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, letting it overhang the sides, and spray lightly with cooking spray.
- Make Crust Mixture: Pulse gingersnap cookies and graham crackers in a food processor until fine crumbs form. Mix in granulated sugar and salt. Add melted butter and stir until evenly moistened. Press mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake Crust: Bake the crust for 10 minutes until set. Remove and keep oven on.
- Cook Pumpkin Filling: In a large saucepan, combine pumpkin puree, light brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Cook over medium heat, stirring constantly, for 4 minutes.
- Add Cream and Eggs: Remove from heat. Whisk heavy cream and cornstarch together, then whisk this mixture into the pumpkin mixture. Next, add eggs and vanilla extract, whisking until fully incorporated.
- Fill Crust and Bake: Pour pumpkin filling into the pre-baked crust. Bake at 350°F for 50-60 minutes until a toothpick inserted 2 inches from the edge comes out clean. The center should still jiggle and register about 170°F on an instant-read thermometer.
- Prepare Pecan Praline Topping: While the bars bake, combine chopped pecans, dark brown sugar, and salt in a large bowl. Stir to mix. Add corn syrup and vanilla extract, stirring until evenly moistened.
- Add Topping and Finish Baking: Evenly sprinkle praline mixture over set filling and gently press to adhere. Sprinkle with turbinado sugar. Bake for 5-10 minutes more or until a toothpick inserted into the center comes out clean. The center should still jiggle and reach about 180°F.
- Cool Bars: Remove from the oven and let cool completely on a wire rack for 3 hours. Then cover and refrigerate for at least 2 hours or up to 2 days to set fully before serving.
Notes
- These bars are best made the day before serving to allow proper chilling and setting.
- Store bars covered with plastic wrap or in an airtight container at room temperature or in the refrigerator.
- For best texture after refrigeration, let bars stand at room temperature for 10 minutes before serving.
- Light brown sugar can be used instead of dark brown sugar in the praline topping.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg
