Pumpkin-Pecan Pie Bars
We’re putting a spin on two classics to make the ultimate Thanksgiving dessert! These pie bars are super easy to make, you don’t even have to roll out the crust. They can even be handheld (great for kids), are dairy free, and will give you all your favorite Thanksgiving dessert flavors together in one bite.
We hope you enjoy them as much as we do. Happy Thanksgiving and happy homecooking!
Watch us make it:
Pumpkin-Pecan Pie Bars
2 classic Thanksgiving desserts in one perfect bite! Easy press crust, no dough rolling, and a quick mix filling.
Ingredients
Crust
- 1 cup butter salted
- ⅔ cup brown sugar
- 2 ⅔ cups all purpose flour
- ½ tsp sea salt
Filling
- 6 large eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 15 oz pumpkin puree 1 small can
- 1 cup maple syrup
- ½ cup light corn syrup
- ½ tsp sea salt
- ½ Tbsp pumpkin spice
- 3 cups pecans
Instructions
- Preheat oven to 350℉.
- To make the crust, beat butter and brown sugar in a mixer until smooth, and light in color, about 5 minutes.
- Add flour and sea salt and mix until just incorporated and crumbly. Dough should press and hold together like wet sand.
- Press into a 9×13 baking dish lined with parchment paper or foil, and bake until golden brown, about 30 minutes.
- While crust is baking, mix up filling. In a large bowl, whisk together eggs, granulated sugar, and brown sugar.
- Add pumpkin, maple syrup, corn syrup, sea salt, and pumpkin spice. Stir to combine.
- Stir in pecans.
- Pour over warm crust, and bake until set, about 45 minutes longer.
- Cool to room temperature, then turn upside down onto a cutting board to remove parchment/foil and cut into squares/bars.