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Pumpkin pie bar cut into a square on a light blue plate
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5 from 9 votes

Pumpkin Pie Bars with Pecan Crumble

Like a pumpkin pie...but in bar form! The pumpkin is smooth and rich on top the shortbread crust and the topping is sweet and crunchy from pecans!
Prep Time30 minutes
Cook Time45 minutes
Chill Time3 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 198kcal
Author: Dorothy Kern
Cost: $10

Ingredients

Crust:

  • ½ cup (113g) unsalted butter , softened
  • ¼ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) sugar

Filling:

  • 1 15 ounce can canned pumpkin (NOT pumpkin pie mix)
  • ½ teaspoon salt
  • 1 12 ounces can evaporated milk
  • 2 large eggs
  • ⅔ cup (133g) packed brown sugar
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves

Topping

  • ½ cup (113g) unsalted butter , softened
  • 1 cup (124g) all-purpose flour
  • ¼ teaspoon salt optional
  • ½ cup (100g) granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup (62g) coarsely chopped pecans

Instructions

  • Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
  • Make the crust: add butter, flour, and sugar to a large bowl. Mix with a stand or a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan. Bake for 15 minutes.
  • While the crust is baking, prepare the filling and topping. 
  • Make the filling: Whisk pumpkin, evaporated milk, salt, and eggs in a large bowl. Whisk in brown sugar and spices. Set aside.
  • Make the topping: add all topping ingredients except pecans to the large bowl you used for the crust and mix with a hand mixer until crumbly, (again you may need to use your fingers to break up any large chunks of butter). The mixture will be crumbly/chunky. Stir in pecans. Set aside.
  • After 15 minutes, remove crust from the oven. Whisk the filling once more, then pour over crust carefully and slowly. Sprinkle topping evenly on top of filling. Bake for an additional 35-45 minutes, until topping looks set (mine took 30 minutes).Cool at room temperature and then refrigerate for at least 2 hours or overnight before cutting into squares. Store covered in refrigerator for up to 3 days or freeze in airtight bags for up to 1 month.

Notes

  • You can omit the nuts if you prefer, or use walnuts
  • I don't recommend substituting for the evaporated milk but if you do, use heavy cream or half and half (equal amounts)
  • If using salted butter, omit salt in the topping and crust.

Nutrition

Serving: 1bar | Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 172mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg