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Best Maple Pecan Pumpkin Pie Bars Recipe

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These Best Maple Pecan Pumpkin Pie Bars feature a buttery shortbread crust, velvety pumpkin filling, and a caramelized maple pecan topping. They capture the warm, spiced, nutty feeling of fall without the fuss of a traditional pie crust.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • 1 can (15 ounces) pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 1 cup pecans, roughly chopped
  • ½ cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the crust: In a food processor, pulse together the flour, granulated sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture looks like coarse meal with pea-sized butter pieces.
  3. Press the crust into the pan: Transfer the mixture to your prepared pan and press it firmly into an even layer.
  4. Par-bake the crust: Bake for 15 minutes, until the edges are just starting to turn golden. Set aside on a cooling rack.
  5. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, and vanilla extract until smooth. Add the cinnamon, ginger, nutmeg, cloves, and salt, and whisk until fully incorporated. Slowly pour in the heavy cream while whisking gently.
  6. Pour the filling over the crust: Gently pour the pumpkin mixture over the par-baked crust, spreading it evenly with a spatula.
  7. Bake the bars: Bake for 25 minutes at 350°F (175°C). The filling should be set around the edges but still slightly jiggly in the center.
  8. Make the maple pecan topping while the bars bake: In a small bowl, combine the chopped pecans, maple syrup, melted butter, flour, vanilla extract, and salt. Stir until everything is well coated.
  9. Add the topping: After 25 minutes, carefully remove the pan from the oven. Sprinkle the maple pecan mixture evenly over the top of the pumpkin filling. Return to the oven and bake for another 15-20 minutes, until the topping is bubbly and golden brown, and the filling is set with just a slight wobble in the very center.
  10. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. Then refrigerate for another 2 hours before slicing.
  11. Slice and serve: Use the parchment handles to lift the bars out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip the par-bake for a crisp crust. Room temperature eggs are essential for a smooth filling. Let the bars cool completely and refrigerate before slicing for clean cuts. These bars taste even better the next day.

Nutrition

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

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