Pumpkin pecan pie bars are made with a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. Recipe includes a gluten-free option.
Prep Time 25 minutesminutes
Cook Time 47 minutesminutes
Cooling Time 2 hourshours
Total Time 3 hourshours12 minutesminutes
Servings 9bars
Ingredients
For the crust:
½cupunsalted butterroom temperature
½cupgranulated sugar
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
1cup+ 2 tablespoons all-purpose flouror 1-to-1 gluten-free baking mix for a gluten-free version
For the pumpkin filling:
1canpumpkin puree15 ounces
⅓cupgranulated sugar
⅓cuplightly packed brown sugar
2 ½teaspoonspumpkin pie spice
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
1canevaporated milk5 ounces
2large eggsroom temperature
For the pecan topping:
½cuplightly packed brown sugar
¼cupall-purpose flouror 1-to-1 gluten-free baking mix for a gluten-free version
1 ½teaspoonscinnamon
¼teaspoonfine sea salt
¼cupunsalted butterroom temperature
1 ½cupschopped pecans
US Customary - Metric
Instructions
Preheat oven to 350°F and line (1) 8x8-inch pan with a piece of parchment paper.
Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the vanilla, salt and flour. Mix on low until well combined (it'll be crumbly).
Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
Let cool at least 15 minutes while you prepare the filling.
In a large mixing bowl, stir together all the pumpkin filling ingredients except for the eggs. Once well combined, add the eggs and whisk until thoroughly combined. Set aside.
Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
Bake for 40 minutes or until the topping is crisp and firm and the middle is set.
Let cool completely and then cut into bars.
Notes
Store at room temperature for 1 day or refrigerate for up to 3 days.My favorite 1-to-1 gluten-free flour is the Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.