Description
These Pumpkin Pie Bars feature a crunchy gingersnap and graham cracker crust layered with a spiced pumpkin filling and topped with a sweet pecan praline. Perfectly baked and chilled for a creamy, flavorful dessert that holds up well for gatherings.
Ingredients
Scale
Gingersnap Crust
- 4 ounces gingersnap cookies about 16–18 cookies (1 heaping cup crumbs)
- 8 graham cracker sheets (1 heaping cup crumbs)
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
Pumpkin Filling
- 29 oz. can Libby's pumpkin puree (NOT pumpkin pie filling)
- 1 ½ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 1/4 cups heavy cream
- 1 tablespoon cornstarch
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
Praline Topping
- 2 cups finely chopped pecans (measured after chopping)
- 2/3 cup packed dark brown sugar (may substitute light brown sugar)
- 1/4 teaspoon salt
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 tablespoon turbinado sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, letting it overhang the sides for easy removal. Spray the parchment paper with cooking spray and set aside.
- Make the Crust: In a food processor, pulse gingersnap cookies and graham crackers into fine crumbs. Transfer to a bowl, then mix in sugar and salt. Pour in melted butter and stir until the mixture is evenly moistened. Press the crumb mixture evenly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes until it is set. Remove from oven and keep oven on for the filling.
- Cook the Pumpkin Filling: In a large saucepan over medium heat, whisk together pumpkin puree, light brown sugar, and spices (cinnamon, salt, nutmeg, allspice, cloves, ginger, pepper). Cook, stirring constantly, for 4 minutes to blend flavors and slightly thicken.
- Add Cream and Eggs: Remove saucepan from heat. In a separate bowl, whisk heavy cream and cornstarch until smooth. Gradually whisk the cream mixture into the pumpkin mixture. Then whisk in eggs and vanilla extract until fully combined.
- Fill and Bake: Pour the pumpkin filling into the warm crust. Bake at 350°F for 50 to 60 minutes until a toothpick inserted 2 inches from the edge comes out clean and the center still jiggles with an internal temperature of about 170°F.
- Make Praline Topping: While filling bakes, mix chopped pecans, dark brown sugar, and salt in a large bowl. Stir in corn syrup and vanilla extract until evenly moistened.
- Add Topping and Finish Baking: Evenly sprinkle the praline topping over the set pumpkin filling, gently pressing it in. Sprinkle turbinado sugar over the topping. Return to the oven and bake for an additional 5 to 10 minutes until the topping is set, the center jiggles slightly, and temperature reaches about 180°F.
- Cool Completely: Remove pan from oven and set on a wire rack to cool for 3 hours until completely cooled. Then cover and refrigerate for at least 2 hours and up to 2 days before serving.
Notes
- Refrigerate bars after cooling completely for best texture. Keep covered tightly with plastic wrap or in an airtight container at room temperature or refrigerated.
- For best creaminess, let refrigerated bars sit at room temperature for 10 minutes before serving.
- Using room temperature eggs helps achieve a smooth filling consistency.
- To measure chopped pecans accurately, chop first then fill the measuring cup.
- This recipe is best made a day ahead to allow flavors to meld and bars to set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
