There's something downright irresistible about the warm spices and rich textures in my Pumpkin Pie Bars with Pecan Praline Recipe. These bars capture everything you love about classic pumpkin pie — but with a fun, crunchy pecan praline twist that makes them truly unforgettable.

The image shows a close-up of a square dessert with three layers. The bottom layer is a light brown, crumbly crust. The middle layer is thick, smooth, and pumpkin-orange in color. The top layer is a generous pile of chopped nuts, mainly pecans, which are glossy and seem to be covered in syrup, creating a shiny texture. The dessert sits on a white plate with a soft floral pattern, and scattered nut pieces lie around it. The background is a white marbled texture with blurred shapes of white pumpkins in the backdrop. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe
Top Tip
How to Serve Pumpkin Pie Bars with Pecan Praline Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Pie Bars with Pecan Praline Recipe

Why You'll Love This Recipe

I first tried pumpkin bars with a twist years ago and immediately knew this Pecan Praline version would be a new holiday favorite. They're a crowd-pleaser with that perfect balance of creamy filling, spicy crust, and a crunchy, buttery topping that just melts in your mouth.

Flavor Explosion: The combination of warm pumpkin spices with crunchy pecans adds layers of flavor that keep you coming back for more.
Fun Texture: The gingersnap and graham cracker crust gives a sturdy base with a hint of snap, balancing the smooth pumpkin filling beautifully.
Make-Ahead Friendly: These bars actually taste best after chilling overnight, making them perfect for stress-free entertaining.
Perfect Portions: Cut into bars, they're easy to serve and share — no messy pie-cutting necessary.

This image shows a dessert with two clear layers in a white rectangular dish lined with parchment paper. The bottom layer is smooth, thick, and deep orange-brown, resembling a pumpkin custard. The top layer is made up of chopped pecans, golden brown and glossy, adding a textured crunch. A metal spatula is lifting a piece, showing the contrast between the creamy orange-brown base and the nutty top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Pumpkin Pie Bars with Pecan Praline Recipe plays a key role — from the spices that bring warmth to the pecans adding crunch and that all-important buttery note. Here’s why I choose each one.

Flat lay of gingersnap cookies whole in a small neat stack, graham cracker sheets arranged flat in a small pile, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl with melted butter showing golden liquid, a small white ceramic bowl of smooth pumpkin puree with natural texture, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with ground cinnamon displaying warm brown powder, a small white ceramic bowl with ground nutmeg, allspice, ground cloves, and ground ginger mixed showcasing varied warm spices, a small white ceramic bowl of black pepper powder, a small white ceramic bowl with heavy cream, a small white ceramic bowl with cornstarch white powder, four whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of finely chopped pecans showing natural nut pieces, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of corn syrup golden and glossy, a small white ceramic bowl with turbinado sugar light golden crystals, all items arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: I love using gingersnaps because their spiced crunch forms an aromatic base crust that complements pumpkin perfectly.
Graham Cracker Sheets: Paired with gingersnaps, they add a subtle sweetness and help keep the crust tender but sturdy.
Granulated Sugar: Adds just the right touch of sweetness and balances the spices in the crust.
Unsalted Butter: Melted butter binds the crumbs together and adds richness to the crust.
Pumpkin Puree: I always use pure pumpkin rather than canned pie filling to control flavor and texture precisely.
Light Brown Sugar: This adds moisture and mild caramel notes to the pumpkin filling.
Spices (Cinnamon, Nutmeg, Allspice, Cloves, Ginger): The classic pumpkin spice mix creates that cozy, nostalgic fall flavor.
Heavy Cream: Gives the filling a creamy, luxurious texture without overpowering the pumpkin.
Cornstarch: Helps thicken the filling and prevent it from being runny.
Eggs: Act as the natural binder, setting the filling as it bakes.
Vanilla Extract: Adds depth and rounds out the flavors beautifully.
Pecans: Chopped pecans give the topping a toasted crunch that's slightly sweet and buttery.
Dark Brown Sugar: Offers rich molasses flavor in the praline topping.
Corn Syrup: Keeps the praline topping sticky and glossy without crystallizing.
Turbinado Sugar: Sprinkled on top for an extra crunch and pretty sparkle after baking.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe fairly traditional, but there’s plenty of room to personalize it — whether you want it dairy-free, a little less sweet, or with an extra nutty crunch.

Variation: One time I swapped half the pecans for toasted walnuts, and it added a lovely earthiness that friends couldn’t stop commenting on.
Dairy-Free Option: Use coconut cream instead of heavy cream and vegan butter for the crust, and you’ll keep all the luscious texture without dairy.
Less Sweet Version: Cut down the brown sugar in the filling by a quarter cup if you prefer the natural pumpkin flavor to shine through more.
Extra Spice Kick: Add a pinch of cayenne or black pepper to the filling to highlight the warming spices with just a hint of heat.

Step-by-Step: How I Make Pumpkin Pie Bars with Pecan Praline Recipe

Step 1: Crafting the Perfect Crust

Preheat your oven to 350°F and line your 9×13-inch pan with parchment, letting the edges hang over for an easy lift later. I toss the gingersnaps and graham crackers into my food processor until they form fine crumbs—this helps them bind beautifully. Mix those crumbs with sugar and salt, then drizzle in the melted butter, stirring until it looks evenly moistened. Press that into your pan in an even layer. Bake for 10 minutes—this sets the crust and gives you a great foundation.

Step 2: Whisking Up the Spiced Pumpkin Filling

While the crust cools just a bit, pour your pumpkin puree, brown sugar, and all the spices into a large saucepan. Stir it around over medium heat for just four minutes — you want to warm it up enough to bloom those spices without overcooking. Then off the heat, whisk in the heavy cream mixed with cornstarch. This makes the filling luxuriously creamy yet sturdy once baked. Next, whisk in your eggs (room temp works best to avoid scrambling) and vanilla extract until the mixture is smooth and glossy. Pour the filling right over your crust and gently spread it out.

Step 3: Baking the Bars

Bake the bars at 350°F for about 50 to 60 minutes. The filling should still jiggle slightly in the center like a softly set custard, and an instant-read thermometer should read around 170°F a couple inches from the edge. This slow bake gives you that silky texture without cracking. Once the filling is set, we’ll add the praline topping.

Step 4: Adding That Pecan Praline Magic

While the bars bake, combine your chopped pecans, brown sugar, and salt in a bowl. Add the corn syrup and vanilla and mix until everything is well coated. When the pumpkin filling has set, sprinkle this praline topping evenly over it, pressing it gently to stick. Dust the top with turbinado sugar for an extra crunch and sparkle, then pop the bars back in the oven for 5 to 10 minutes. The topping should be sticky and caramelized, and your thermometer should read about 180°F. It’s this step that literally makes these bars unforgettable.

Step 5: The Waiting Game — Cooling and Chilling

This part is tough — let the bars cool on a wire rack for a full 3 hours to set beautifully, then cover and chill in the fridge for at least 2 hours (or even overnight). Trust me, patience here rewards you with that creamy, sliceable texture that will impress everyone at the table.

Top Tip

After making Pumpkin Pie Bars with Pecan Praline Recipe several times, I’ve learned that these small tips can make a huge difference between good and unforgettable.

Use Room Temperature Eggs: This prevents little cooked bits from forming in the filling and ensures silky smoothness.
Don't Skip the Parchment Overhang: It’s the easiest way to lift out your bars without damaging the edges or making a mess.
Check Filling Temperature: Aim for about 170°F when the filling is just set to avoid overbaking and cracking.
Let It Chill Properly: The longer chilling time lets layers set and flavors marry, so don’t rush serving these bars.

How to Serve Pumpkin Pie Bars with Pecan Praline Recipe

Garnishes

I usually keep garnishes simple — a dollop of freshly whipped cream and a sprinkle of extra toasted pecans for that rustic vibe. Sometimes I add a tiny drizzle of maple syrup for extra depth or a light dusting of cinnamon right before serving.

Side Dishes

Since these bars are rich and spiced, I like pairing them with a crisp apple salad or a maple-glazed roasted vegetable platter during holidays. For coffee lovers, a freshly brewed dark roast or chai tea complements the flavors beautifully.

Creative Ways to Present

For holiday parties, I’ve arranged these bars on a wooden board with sprigs of fresh rosemary and cinnamon sticks tucked around. It instantly adds festivity and makes serving feel extra special. They’re also amazing stacked between wax paper layers in a pretty tin if you’re gifting them.

Make Ahead and Storage

Storing Leftovers

I recommend tightly wrapping leftover bars in plastic wrap or storing them in an airtight container in the fridge. They keep beautifully for up to 48 hours, and I swear the flavor actually deepens overnight! Just remember the crust softens a bit over time, so enjoy within a couple of days for the best texture.

Freezing

These bars freeze well if you want to make them ahead of a big gathering. Wrap individual bars tightly in plastic and then foil, or pack them in an airtight container with parchment sheets. Thaw them overnight in the fridge and bring to room temp before serving — you’ll barely notice they were frozen.

Reheating

I usually don’t reheat these bars since their creamy texture is best cold. But if you must, a quick 10-second zap in the microwave softens them enough without making the pecan praline topping soggy.

Frequently Asked Questions:

Can I use regular pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree and not pumpkin pie filling since the latter is already sweetened and spiced. Using pie filling can throw off the balance of sweetness and texture in the bars.

How long can I store these pumpkin pie bars?

Stored wrapped tightly in the refrigerator, these bars stay fresh for up to 2 days. After that, the crust starts to soften, so they’re best enjoyed within that time frame.

Can I prepare this recipe dairy-free?

Yes! Substitute heavy cream with coconut cream and use vegan butter in the crust to make it dairy-free. The texture will still be creamy and delicious.

Why is it important to chill the bars before serving?

Chilling helps the filling set firmly and the flavors to meld together for a creamier texture. Serving immediately after baking may result in runny filling and less cohesive slices.

Final Thoughts

Making the Pumpkin Pie Bars with Pecan Praline Recipe is like baking a hug in dessert form — cozy, sweet, and so satisfying. Whether you share them at your next holiday gathering or keep them as your secret treat, I promise once you try this recipe, it’ll become a go-to staple. So grab your apron, and let’s bake up some fall magic together!