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To make these delicious pumpkin pecan pie bars, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup brown sugar - ½ cup unsalted butter, softened - 1 cup canned pumpkin puree - 1 cup sweetened condensed milk - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup pecans, roughly chopped - ½ cup mini chocolate chips (optional) Each ingredient plays a role in making these bars tasty. The flour and butter make a great crust. The pumpkin puree gives the filling its rich flavor and smooth texture. You can swap some ingredients based on what you have at home. Here are some ideas: - Use coconut oil instead of butter for a dairy-free crust. - Swap granulated sugar for coconut sugar to add a hint of caramel flavor. - If you don't have pecans, try walnuts or almonds instead. - You can use any sweet milk alternative for sweetened condensed milk. These substitutions can help you make the recipe work for your needs. Using fresh ingredients makes a big difference in flavor. Fresh eggs help create a light texture. Fresh spices, like cinnamon and nutmeg, add more depth than older ones. While canned pumpkin is convenient, check the label for quality. When it comes to pecans, use whole or roughly chopped ones for the best taste. If you can, buy them whole and chop them yourself. This step will enhance the flavor of your pumpkin pecan pie bars. Fresh ingredients truly make these bars irresistible! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key to getting that perfect bake. Next, grease a 9x13 inch baking pan. You can also line it with parchment paper. This makes it easy to remove the bars later. In a medium bowl, mix 1 ½ cups of flour with ½ cup of brown sugar. Then, add ½ cup of softened butter. Use your fingers to mix until it feels like coarse crumbs. This texture is important for a nice crust. Press the mixture evenly into the bottom of your baking pan. In a large bowl, combine 1 cup of canned pumpkin puree and 1 cup of sweetened condensed milk. Add ½ cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Then, sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk everything together until smooth. This filling is where the magic happens! Now, stir in 1 cup of roughly chopped pecans. If you like chocolate, add ½ cup of mini chocolate chips too. This will give your bars a sweet twist. Pour the filling over your pre-baked crust. Spread it out evenly with a spatula. Bake everything for 25-30 minutes. You know it's done when a toothpick comes out clean from the center. Once baked, let the bars cool completely in the pan on a wire rack. Chill them in the fridge for 1-2 hours. This helps them set up nicely. When ready to serve, cut them into squares. For a touch of fun, dust with powdered sugar or add whipped cream on top. Enjoy your delicious bars! To make your bars perfect, follow these tips: - Use fresh ingredients. Fresh eggs and good pumpkin puree make a big difference. - Measure accurately. Use measuring cups and spoons for precision. This helps the texture. - Cool the crust. Let the crust cool slightly before adding the filling. This keeps it crisp. - Check baking time. Ovens vary, so check your bars a few minutes early. They should be set and a toothpick should come out clean. Here are some mistakes to watch out for: - Overmixing the filling. Mix just until combined to avoid tough bars. - Skipping the cooling step. Don't rush to cut the bars; cooling helps them set. - Not greasing the pan. Always grease or use parchment paper to avoid sticking. - Using stale nuts. Make sure your pecans are fresh for the best flavor. For a lovely serving, try these ideas: - Cut into uniform squares. This makes the bars look neat and inviting. - Top with whipped cream. A dollop of cream adds a nice touch. - Sprinkle cinnamon. A dusting of cinnamon gives a beautiful finish. - Serve on a festive plate. Use your best dishware to make it special, especially for gatherings. Pro Tips Check the Pumpkin: Ensure you use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices. Chill for Best Results: Refrigerating the bars for a couple of hours helps them set better, making them easier to cut. Perfectly Baked Crust: Watch the crust as it bakes; it should be lightly golden but not overly browned to avoid a tough texture. Nut Variations: Feel free to substitute pecans with walnuts or almonds for a different flavor twist. {{image_2}} To make vegan pumpkin pecan pie bars, swap the eggs and butter. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. For butter, use coconut oil or a vegan butter alternative. The rest of the ingredients stay the same. This way, you keep all the flavor while making it plant-based. If you need gluten-free bars, replace all-purpose flour with a gluten-free flour blend. Look for blends that have xanthan gum for better structure. This change allows everyone to enjoy the bars without gluten. Ensure all other ingredients, like baking powder, are gluten-free as well. You can spice up your bars with different flavors. Try adding a pinch of ground cloves for depth. You can also mix in chocolate chips for a sweet twist. If you love a nutty taste, toss in walnuts with the pecans. Each addition gives a new twist to this classic treat. Feel free to experiment with your favorite spices and nuts. This way, every batch can be a fun surprise! To keep your Pumpkin Pecan Pie Bars fresh, place them in an airtight container. You can layer the bars with parchment paper to prevent sticking. Store the container in the fridge. This helps maintain their flavor and texture for a longer time. You can also freeze these bars for later enjoyment. First, cut them into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out the air before sealing. This prevents freezer burn and keeps them tasty. When you're ready to eat, just thaw them in the fridge overnight. These bars will stay fresh in the fridge for about 5 days. If frozen, they can last up to 3 months. This makes them a great treat to prepare ahead of time. Just remember, the longer they sit, the more their texture can change. Enjoy them as soon as possible for the best experience! Yes, you can make Pumpkin Pecan Pie Bars ahead of time. They store well in the fridge for up to three days. Just cut them into squares and place them in an airtight container. This way, you can enjoy a sweet treat anytime. If you don't have pecans, walnuts work well. They have a similar texture and flavor. You can also use almonds or sunflower seeds for a nut-free option. Each choice adds its own twist to the bars. Yes, you can use fresh pumpkin. Roast or steam it until soft, then mash it well. Make sure to drain any excess moisture. Fresh pumpkin gives a lovely flavor, but canned pumpkin is easier and quicker. The bars are done when the filling is set. Insert a toothpick in the center; it should come out clean. If it has wet batter, bake a few more minutes. The edges should look slightly firm. Toppings can make your bars even more delicious. Consider adding whipped cream, a sprinkle of cinnamon, or chopped nuts. Mini chocolate chips can add sweetness. You can also drizzle caramel for a rich touch. The blog post covered everything you need to know about Pumpkin Pecan Pie Bars. We discussed the best ingredients, step-by-step baking instructions, and handy tips for great results. You learned about variations for different diets and how to store leftovers properly. Use fresh ingredients for the best flavor. Enjoy baking, and don't be afraid to experiment with your recipes! Follow these steps, and you’ll impress everyone with your delicious treats.

Pumpkin Pecan Pie Bars

Delicious pumpkin pie bars with a crunchy pecan topping, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups brown sugar
  • 0.5 cups unsalted butter, softened
  • 1 cups canned pumpkin puree
  • 1 cups sweetened condensed milk
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cups pecans, roughly chopped
  • 0.5 cups mini chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • Make the crust: In a medium bowl, combine flour and brown sugar. Mix in softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan to form a crust.
  • Bake the crust for 15-18 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  • Combine filling ingredients: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until smooth and well combined.
  • Add pecans: Stir in the chopped pecans and mini chocolate chips if using, ensuring they are evenly distributed throughout the filling.
  • Pour the filling over the pre-baked crust in the pan, spreading it out evenly.
  • Bake for an additional 25-30 minutes until the filling is set and a toothpick inserted in the center comes out clean.
  • Cool completely in the pan on a wire rack, then refrigerate for 1-2 hours before cutting into bars.
  • Serve chilled or at room temperature, dusted with powdered sugar if desired.

Notes

Cut the bars into squares and serve on a decorative plate. Top with whipped cream and a sprinkle of cinnamon for a beautiful finish.
Keyword bars, dessert, pecan, pumpkin