Pumpkin Pecan Pie Bars

$To make these tasty pumpkin pecan pie bars, you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 can (15 oz) pure pumpkin puree - ½ cup granulated sugar - 2 large eggs - 1 cup heavy cream - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - ¼ teaspoon salt - 1 cup pecans, chopped These ingredients come together to create a rich, creamy filling and a crunchy crust. If you need to make swaps, here are some ideas: - Use coconut oil instead of butter for a dairy-free version. - Swap brown sugar with coconut sugar for a healthier option. - You can replace heavy cream with coconut cream for a lighter pie. - If you don’t have pecans, walnuts or almonds work well, too. These substitutions still keep the flavor strong and satisfying. To make this recipe easier, gather these tools: - 9x13 inch baking pan - Parchment paper for easy removal - Mixing bowls in various sizes - Whisk for blending ingredients - Measuring cups and spoons for accuracy - Toothpick for checking doneness Having the right tools helps you create these bars smoothly and efficiently. - Preheating the oven Start by preheating your oven to 350°F (175°C). This helps the crust bake evenly. - Mixing graham cracker crust ingredients In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of brown sugar. Stir until it all blends well. - Baking the crust Press the mixture firmly into the bottom of a 9x13 inch baking pan. Bake for 10 minutes. Let it cool slightly before adding the filling. - Combining wet ingredients In a large bowl, whisk together 1 can (15 oz) of pure pumpkin puree, ½ cup of granulated sugar, and 2 large eggs. Add 1 cup of heavy cream and 1 teaspoon of vanilla extract. Mix until smooth. - Mixing in spices and sugars Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of salt. Stir these spices into the pumpkin mixture until everything is well combined. - Pouring filling over the crust Carefully pour the pumpkin filling over the cooled crust. Spread it evenly with a spatula. - Adding pecans Sprinkle 1 cup of chopped pecans over the top of the filling. This adds a nice crunch and flavor. - Baking time and tips Bake the bars for 30-35 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. Let the bars cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours before slicing. To get the best texture in your bars, use fresh ingredients. Make sure your pumpkin puree is smooth and thick. This helps make the filling creamy. When mixing, whisk the eggs well. This adds air and lightness to the filling. You want it to be rich but not too dense. Even baking is key for great bars. I suggest using a toothpick test. Insert a toothpick in the center of the bars. If it comes out clean, they are done. If it has wet batter, bake a few more minutes. This simple step helps avoid undercooked centers. You can adjust the sweetness and spice to your liking. If you want sweeter bars, add more sugar. For a spicier kick, increase the cinnamon or nutmeg. Taste the filling before pouring it on the crust. This way, you can make it just right for you. {{image_2}} You can easily make gluten-free pumpkin pecan pie bars. Just swap the graham cracker crumbs with gluten-free crumbs. Look for brands that use rice or almond flour. They will give you a nice texture. Use the same amount as in the recipe. Your bars will taste just as amazing! To make vegan pumpkin pecan pie bars, replace the eggs and heavy cream. Use flaxseed meal mixed with water instead of eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. For heavy cream, use coconut cream or almond milk. This keeps the bars creamy and delicious. If you don’t have pecans, you can use other nuts. Walnuts or almonds work great as substitutes. You can chop them up just like the pecans. This gives a different flavor and crunch. You can even skip the nuts altogether for a nut-free version! To keep your pumpkin pecan pie bars fresh, store them in the fridge. Use an airtight container. This helps keep the bars moist. They will last for up to five days. If you want to keep them longer, freezing is a great option. To freeze your bars, first let them cool completely. Cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy them, just thaw in the fridge overnight. To reheat, place your bars on a microwave-safe plate. Heat them for about 15-20 seconds. Check if they are warm enough. You can also reheat them in the oven. Preheat to 350°F and warm for about 10 minutes. This keeps the crust crunchy and the filling creamy. Enjoy your tasty treat! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it at 350°F until soft. This may take about 45 minutes. Once cool, scoop out the flesh and blend it smooth. Fresh pumpkin adds a nice taste, but it can be less sweet. You may need to adjust the sugar in your recipe. The bars are done when the edges are golden and the center is set. Insert a toothpick in the middle. If it comes out clean, the bars are ready. They may still jiggle a bit, but they will firm up as they cool. Remember to let them cool completely before cutting. These bars taste great on their own, but you can add some fun toppings. Try serving them with whipped cream or vanilla ice cream. You can also sprinkle some extra chopped pecans on top for crunch. Dusting the bars with powdered sugar adds a nice touch, too. You now have all the details for delicious pumpkin pecan pie bars. Start with the right ingredients and tools. Follow the step-by-step instructions for the crust and filling. Use tips for the best texture and baking. Explore variations like gluten-free or vegan bars to suit your needs. Store them properly to enjoy later. These treats are sure to please. Happy baking!$

Indulge in these deliciously creamy pumpkin pecan pie bars that are perfect for fall! With a buttery graham cracker crust and a rich pumpkin filling, this dessert will be a hit at any gathering. Easy to make and sure to impress, these bars combine classic flavors with a delightful pecan crunch. Click to explore the full recipe and create a treat that your family and friends will love. Enjoy every bite of this seasonal delight!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 can (15 oz) pure pumpkin puree

½ cup granulated sugar

2 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

1 cup pecans, chopped

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.

Pour the pumpkin mixture over the baked crust, spreading it evenly. Sprinkle the chopped pecans generously over the top.

Bake in the oven for an additional 30-35 minutes or until the filling is set and the edges are lightly golden. A toothpick inserted into the center should come out clean.

Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours to firm up before slicing into bars.

Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 12-16 bars

- Presentation Tips: Serve the bars chilled or at room temperature, dusting them with powdered sugar for a festive touch, and pair them with a dollop of whipped cream on the side.