Name: Pumpkin Pecan Pie Bars
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: pecan halves; all‑purpose flour; light brown sugar; salt; unsalted butter; light brown sugar; granulated sugar; pure pumpkin purée (not pie filling); evaporated milk; large eggs; pumpkin pie spice; coarsely chopped pecans; light brown sugar; melted butter

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I combined two classic Thanksgiving desserts—pumpkin pie and pecan pie—into one indulgent bar. With a buttery pecan shortbread crust, creamy spiced pumpkin filling, and crunchy pecan crumble on top, these bars are the ultimate cozy autumn treat.

Pumpkin Pecan Pie Bars

Why You’ll Love This Recipe

I love that I get both pumpkin pie and pecan pie in every bite—it’s like two desserts in one! The warm spices in the pumpkin layer blend beautifully with buttery pecans and brown sugar. Plus, it’s simple to make and perfect for holiday gatherings. The contrast of a flaky crust, velvety filling, and crisp nut topping satisfies all textures.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pecan Shortbread Crust
• pecan halves
• all‑purpose flour
• light brown sugar
• salt
• unsalted butter

Pumpkin Layer
• light brown sugar
• granulated sugar
• pure pumpkin purée (not pie filling)
• evaporated milk
• large eggs
• pumpkin pie spice

Pecan Topping
• coarsely chopped pecans
• light brown sugar
• melted butter

Directions

I preheat the oven to 350 °F and grease a metal 9×13-inch pan.
In a food processor, I chop the pecans. Then I add flour, brown sugar, salt, and butter, and pulse until large crumbs form. I press this mixture into the pan and bake the crust for 15 minutes until fragrant, then let it cool.
I whisk the pumpkin layer ingredients until smooth, spread it over the crust, and bake for 30 minutes.
While the pumpkin layer bakes, I stir together chopped pecans, brown sugar, and melted butter for the topping. After 30 minutes, I sprinkle the topping over the bars and bake for another 10 minutes. The bars are done when the edges are set but the center still jiggles slightly.
I let them cool completely (about 2 hours) before slicing into 15 bars. These are delicious chilled or at room temperature.

Servings and timing

This recipe makes about 15 bars. Prep time takes around 10 minutes, baking takes about 40 minutes, and cooling time is roughly 2 hours. Total time is approximately 2 hours and 50 minutes.

Variations

I sometimes swap the shortbread crust for a graham cracker crust by mixing 2 cups graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted butter, pressing it into the pan, and baking for 10–15 minutes.
I like to top the bars with whipped cream, vanilla ice cream, caramel drizzle, or maple syrup for extra richness.
When I’m out of pecans, I use walnuts, almonds, or hazelnuts as a substitute.
For a smaller batch, I cut the recipe in half and bake it in an 8×8-inch pan, keeping the crust time the same and reducing the total baking time by about 5 minutes.

storage/reheating

I store the bars in an airtight container in the fridge for up to 4 days. If stacking, I place parchment paper between layers to prevent sticking. I also freeze fully cooled bars for up to 2 months by wrapping them tightly. When ready to eat, I thaw them in the fridge. I like to make them a day in advance—either fully baked or partially prepped—and serve them chilled or at room temperature.

FAQs

Can I use homemade pumpkin purée?

Yes, I’ve used homemade purée before. It tends to be more watery, so I make sure to drain or blot it to avoid a soggy filling.

Can I substitute sweetened condensed milk for evaporated milk?

I can, but I reduce the sugar in the recipe since sweetened condensed milk adds a lot more sweetness.

Can I make the crust without a food processor?

Yes, I just chop the pecans finely and use a pastry cutter, fork, or even my hands to mix the crust ingredients until crumbly.

Should I serve pumpkin pecan pie bars cold or at room temperature?

Both work well. I prefer them chilled, but they’re just as good at room temperature—especially when I want that soft texture to come through.

Can I prep these ahead of time?

Definitely. I often bake the crust or mix the filling a day early, then finish the rest before serving. They store well and taste great the next day.

Conclusion

I adore these pumpkin pecan pie bars—they bring cozy fall flavors together in a simple, crowd‑pleasing dessert. I love how the creamy pumpkin filling contrasts with the crunchy pecan crumble. These are a go-to treat for holidays or any time I want something rich, spiced, and satisfying.