There’s just something magical about combining the warm spice of pumpkin with the rich crunch of pecans, isn’t there? This Pumpkin Pie Bars with Pecan Praline Recipe takes the classic pumpkin pie flavors and turns them into buttery bars topped with a sticky praline glaze. Trust me, it’s a total crowd-pleaser that’s worth the little extra TLC they take to make.

A close-up of a three-layer dessert square on a white plate with a white marbled texture beneath it. The bottom layer is a thin, crumbly crust in a light brown color. The middle layer is thick, smooth, and creamy with a rich pumpkin orange color and soft texture. The top layer is a thick pile of chopped pecans, glossy and dark brown, coated in a sticky syrup that makes them shine. Some small pieces of pecans are scattered on the plate around the dessert. In the background, there are blurred white pumpkins. 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

I still remember the first time I made these bars for a holiday potluck. The combination of a gingersnap crust with luscious pumpkin filling and a sweet pecan praline topping had everyone asking for the recipe. It’s a fabulous twist on a dessert you might already know, but with layers of texture and flavor that keep you coming back for more.

Layered textures: The crispy gingersnap crust complements the creamy pumpkin filling and crunchy praline topping perfectly.
Make ahead friendly: You can prepare these bars a day in advance, making party prep so much easier.
Flavor-packed spices: The blend of cinnamon, nutmeg, cloves, and a hint of pepper really makes the pumpkin pop.
Impress without stress: Even if you’re new to layered desserts, this recipe walks you step by step for success.

A close-up view of a two-layer dessert in a white baking dish lined with parchment paper, featuring a thick bottom layer of smooth, rich orange pumpkin filling with a creamy texture and a rough, crumbly crust at the base, topped by a thick, uneven layer of glossy, dark brown caramelized pecans that shine and glisten, with a metal spatula partially lifting the dessert, showing the contrast between the layers and the glossy nuts, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Pumpkin Pie Bars with Pecan Praline Recipe is thoughtfully chosen for flavor and texture. The crust blends spicy gingersnaps and graham crackers for a perfect base. The filling relies on canned pumpkin puree and warming spices layered with heavy cream for richness. Finally, the pecan praline adds a satisfying crunch with that caramelized sugar sweetness.

Flat lay of whole uncracked brown eggs, a small pile of fresh whole gingersnap cookies, a small stack of graham cracker sheets, a small mound of granulated sugar, a few cubes of unsalted butter, a small white bowl of bright orange pumpkin puree, a small white bowl of packed light brown sugar, a small white bowl with mixed ground cinnamon, nutmeg, allspice, cloves, ground ginger, salt, and pepper, a small white bowl of heavy cream, a small white bowl of cornstarch, a small white bowl of finely chopped pecans, a small white bowl of dark brown sugar, a small white bowl of corn syrup, a small white bowl of vanilla extract, a small white bowl of turbinado sugar, all arranged symmetrically on a simple white ceramic surface, 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: Adds spice and crunch to the crust; pulse finely so it binds well.
Graham cracker sheets: Balances the gingersnap with a mellow sweetness for perfect texture.
Granulated sugar and salt: Enhances flavor balance in the crust.
Unsalted butter: Helps the crust bind and crisp up nicely.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for control over flavor and texture.
Brown sugar: Provides deep molasses flavor to the filling and topping.
Spices: Cinnamon, nutmeg, allspice, cloves, ginger, and a hint of pepper add warm complexity.
Heavy cream: Makes the filling decadently creamy.
Cornstarch: Thickens and stabilizes the pumpkin filling.
Eggs: Give structure and richness to the filling.
Vanilla extract: Rounds out flavors with subtle sweetness.
Finely chopped pecans: For that classic praline texture and earthy flavor.
Corn syrup: Holds the praline topping together without being too sticky.
Turbinado sugar: Sprinkled on top for a lovely crunch and sparkle.

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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 personalizing this recipe depending on the occasion. Sometimes I swap the gingersnaps for cinnamon graham crackers to up the cinnamon flavor, or sprinkle a pinch of sea salt over the praline for that sweet-salty magic. You might even try adding a splash of bourbon in the praline for adult guests.

Variation: One time, I mixed in a handful of dried cranberries into the filling. It gave a bit of tart zing that was unexpectedly delightful.
Dairy-free option: You can substitute coconut cream for heavy cream and a vegan butter alternative for the crust.
Nut-free tweak: Swap pecans for toasted pumpkin seeds if you need to avoid nuts, and adjust the praline accordingly.

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

Step 1: Crafting the Perfect Gingersnap Crust

First things first, I preheat the oven to 350°F and line my 9×13-inch baking dish with parchment paper, letting the edges hang over because it makes lifting the bars out way easier later on. Pulising the gingersnaps and graham crackers in my food processor until the crumbs are fine (the smaller, the better) really helps them stick together. Mixing in the sugar, salt, and melted butter till the crumbs are evenly moistened, I press the mixture firmly and evenly into the pan. Giving it a 10-minute bake before it sets makes all the difference in getting a crust that’s crisp but still easy to cut through.

Step 2: Cooking the Silky Pumpkin Filling

While the crust chills out, I whisk together pumpkin puree, brown sugar, and spices in a large saucepan over medium heat, stirring constantly for around 4 minutes. This step warms up the spices and helps the filling develop that signature pumpkin pie aroma. Then off the heat, I mix in the heavy cream whisked with cornstarch to prevent lumps, and finally, eggs and vanilla until smooth. Pouring the filling onto the warm crust creates a lovely bond between layers that I love.

Step 3: Baking and Adding That Pecan Praline Magic

After the filling goes into the oven for about an hour, I prepare the praline topping. Combining chopped pecans, brown sugar, salt, corn syrup, and vanilla creates a sticky but manageable mix. When the filling is nearly set (look for that gentle jiggle and a toothpick test 2 inches from the edge), I sprinkle the praline evenly over it, gently pressing it down and topping with turbinado sugar before returning the bars to the oven for another 5 to 10 minutes. That last bake caramelizes the topping just right.

Step 4: Cooling and Chilling — The Waiting Game

This is the hardest part: patience. Let the bars cool completely on a wire rack for at least 3 hours, then refrigerate for at least 2 more. Trust me, this step is vital for the filling to set and the flavors to meld. I usually make mine the day before serving — it’s a lifesaver for any party prep and really seals in that gooey-yet-firm texture.

Top Tip

I’ve baked pumpkin pies and bars a lot, and this recipe taught me the beauty of precise layering and timing. The cooling and chilling steps truly make or break the texture, and the tips below save you from some common pitfalls.

Uniform Crust Pressing: Press the crust mixture evenly with the bottom of a measuring cup for an even base that bakes consistently.
Keep the Filling Warm: Pour the filling onto the warm crust; it helps bond the layers for easier slicing later.
Watch the Praline Closely: The praline can burn quickly in those last 5-10 minutes, so keep an eye on it to prevent bitterness.
Don’t Skip Chilling: I’ve learned the bars slice cleaner and hold together much better after a few hours in the fridge.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I’m a big fan of topping each bar with a small dollop of freshly whipped cream, lightly sweetened and maybe spiked with a hint of vanilla. A sprinkle of extra chopped pecans or a dusting of cinnamon on top adds a nice final flourish. Sometimes I even drizzle a little salted caramel sauce for an unbelievably indulgent finish.

Side Dishes

These bars shine as a dessert on their own, but if you want to pair them, I like serving them alongside hot apple cider or a rich coffee to balance the sweetness. For brunches, fresh fruit salad or a simple green salad with citrus vinaigrette complements the richness nicely.

Creative Ways to Present

For special occasions, I arrange the bars on a rustic wooden board, layered with autumn leaves or cinnamon sticks for a cozy vibe. Cutting them into bite-sized squares for a party platter makes them feel extra festive and easy to share. Wrapping individual bars in parchment paper tied with twine also makes a darling edible gift!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge. They hold their texture best within 1-2 days, but after that, the crust starts softening. If that happens, a quick warm-up in the oven can help bring back some crispness.

Freezing

I’ve frozen these bars wrapped tightly in plastic and foil — they freeze beautifully! Just thaw overnight in the fridge and give them a few minutes at room temperature before serving. The flavors stay vibrant, and the texture remains pleasantly creamy.

Reheating

To reheat, I pop the bars into a low oven (about 300°F) for 10 minutes or so, just enough to take the chill off without melting the praline topping. Avoid the microwave if you want to keep the praline crisp—and if you do use it, heat in very short bursts!

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned puree?

You can, but it requires extra steps like cooking and pureeing fresh pumpkin flesh until smooth. For this recipe, canned pumpkin puree is recommended for convenience and consistency in texture and moisture content.

How do I know when the bars are fully baked?

The bars are done when a toothpick inserted about 2 inches from the edge comes out clean, but the center still jiggles slightly. An instant-read thermometer should register around 170°F in the filling before adding the praline topping, and about 180°F after the final bake.

Can I prepare the crust and filling ahead of time?

Absolutely! You can make the crust and filling the day before, then refrigerate the filling separately until ready to bake. However, the praline topping is best made fresh right before baking to keep its texture intact.

Why does the crust sometimes get soggy?

This can happen if the filling hasn’t fully set or if the bars aren’t chilled adequately before serving. Baking the crust first and then pouring warm filling helps, but chilling the bars overnight is key to keeping the crust firm and crunchy.

Final Thoughts

Honestly, this Pumpkin Pie Bars with Pecan Praline Recipe has become my go-to whenever I want something festive but not fussy. The layers of spicy pumpkin, crisp crust, and glossy pecan topping combine in a way that feels both comforting and elegant. Once you try it, I bet you’ll find yourself making it for every autumn gathering and holiday celebration — just like I do!