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Pumpkin Pie Bars

All the flavour of classic pumpkin pie in a handheld bar. Toasted pecan graham cracker crust, silky brown sugar filling made with heavy cream, and one secret ingredient that makes the spice flavour completely extraordinary. Easy, make-ahead, and perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 52 minutes
Chill Time 1 hour
Servings: 18
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pecan graham cracker crust:
  • 1 and 1/2 cups 180g graham cracker crumbs
  • 1/2 cup 62g chopped pecans
  • 2 tbsp 25g granulated sugar
  • 5 tbsp 71g unsalted butter, melted
  • Pumpkin pie filling:
  • 1 can 15 oz pure pumpkin puree
  • 1 cup 200g packed light or dark brown sugar
  • 2 large eggs
  • 1 and 1/2 cups 360ml heavy cream
  • 1 tsp pure vanilla extract
  • 1 tbsp cornstarch
  • 1 and 1/2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with parchment paper leaving overhang on two sides.
  2. Pulse graham cracker crumbs and pecans in a food processor until fine. Add sugar and butter, pulse to combine. Press firmly into the lined pan. Pre-bake 12 minutes. Leave oven on.
  3. Whisk all filling ingredients together in a large bowl until smooth. Pour directly over warm pre-baked crust.
  4. Bake 40 to 50 minutes until fully set with no jiggle in the center.
  5. Cool completely on a wire rack. Cover and refrigerate at least 1 hour.
  6. Lift out using parchment, slice into 18 to 24 bars with a clean sharp knife wiping between cuts. Top with whipped cream and pecans.

Notes

  • Make ahead: filling can be made and refrigerated up to 3 days before baking. Baked bars keep covered in the fridge up to 1 week.
  • Freezing: baked and cooled bars freeze well up to 3 months. Wrap tightly, thaw overnight in the fridge.
  • Nut-free crust: omit pecans, add 1/4 cup extra graham cracker crumbs and 1 extra tbsp melted butter.
  • Do not use pumpkin pie filling — pure pumpkin puree only.
  • The black pepper is the secret — do not skip it. Nobody will taste it but everyone will taste the difference.
  • Pumpkin pie spice substitute: use 1/2 tsp each of ground allspice and ground ginger, plus 1/4 tsp each of ground nutmeg and ground cloves. Keep the 1 tsp cinnamon.