Description
These Pumpkin Pie Bars feature a spiced pumpkin filling atop a crunchy gingersnap and graham cracker crust, finished with a buttery pecan praline topping. Perfect for fall gatherings, they require baking and chilling to achieve their signature creamy texture and nutty crunch.
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 (may 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
- Prep the Oven and Pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing it to overhang the sides for easy removal. Spray the parchment paper with cooking spray and set aside.
- Make the Crust: In a food processor, pulse the gingersnap cookies and graham crackers into fine crumbs, which helps them stick together better. Transfer to a bowl, then mix in the granulated sugar and salt. Pour in the melted butter and stir until the mixture is evenly moistened. Press the crumbs firmly and evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust for 10 minutes in the preheated oven until set. Remove from oven and set aside while preparing the pumpkin filling, keeping the oven temperature at 350°F.
- Cook the Pumpkin Filling: In a large saucepan, combine the pumpkin puree, light brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger, and pepper. Cook over medium heat, stirring constantly, for 4 minutes to warm and blend the flavors.
- Add Cream, Eggs, and Vanilla: Remove the saucepan from heat. In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Whisk this mixture into the pumpkin. Then, whisk in the eggs and vanilla extract until the filling is fully combined and smooth.
- Pour and Bake Filling: Pour the pumpkin filling over the warm baked crust. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted about 2 inches from the edge comes out clean. The center should still jiggle slightly and register about 170°F on an instant-read thermometer.
- Prepare the Pecan Praline Topping: While the bars are baking, combine the chopped pecans, dark brown sugar, and salt in a large bowl. Stir until evenly mixed. Add the corn syrup and vanilla extract, stirring until the mixture is uniformly moistened.
- Apply and Bake Topping: When the filling is set, evenly sprinkle the pecan praline topping over the surface and gently press it in. Sprinkle the tops with turbinado sugar. Return to the oven and bake for an additional 5 to 10 minutes until the topping is set and a toothpick inserted in the center comes out clean. The internal temperature should reach about 180°F. The bars will firm up further as they cool.
- Cool the Bars: Remove the pan from the oven and place on a wire rack. Let the bars cool completely for about 3 hours. Once cooled, cover the pan and refrigerate for at least 2 hours or up to 2 days to achieve the best texture.
- Serve: For best creaminess, if refrigerated, allow bars to sit at room temperature for 10 minutes before slicing and serving.
Notes
- Refrigerate the bars tightly covered to preserve texture; they are best eaten one day after making when the crust remains crisp before it softens.
- If stored in the refrigerator, let the bars come to room temperature for 10 minutes before serving to enhance creaminess.
- You can substitute light brown sugar in the praline topping if you prefer a milder sweetness.
- Using parchment paper with overhang makes removing the bars easy and clean.
- Ensure eggs are at room temperature for smooth incorporation in the filling.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
