Pumpkin Pie Bars with Pecan Praline Topping
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5 from 5 votes

Pumpkin Pie Bars with Pecan Praline Topping

These Pumpkin Pie Bars are sure to be a hit this holiday season! A brown sugar oat crust, creamy pumpkin pie filling and a pecan praline topping make these the tastiest version of pumpkin pie ever! 
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 264kcal
Author Allison - Celebrating Sweets

Ingredients

Crust:

  • 3/4 cup all purpose flour
  • 1/3 cup old fashioned rolled oats
  • 1/3 cup packed brown sugar
  • pinch salt
  • 6 tablespoons chilled unsalted butter cut into pieces

Filling:

  • 3/4 cup granulated sugar
  • One 15 oz can pumpkin puree
  • One 12 oz can evaporated milk
  • 2 large eggs
  • 2 1/2 teaspoons pumpkin pie spice

Topping:

  • 1/2 cup packed brown sugar
  • 2 tablespoons unsalted butter
  • pinch salt
  • 1/2 cup half and half
  • 1/2 cup chopped toasted pecans

Instructions

Crust:

  • Preheat oven to 350°F. In a large mixer bowl, combine flour, oats, brown sugar and salt. Add butter and beat on low for about 1 minute, until crumbly. Evenly press the mixture into the bottom of an ungreased 9x9 baking pan. Bake for 15 minutes.

Filling:

  • Meanwhile, for the filling: In a large mixer bowl, beat sugar, pumpkin puree, evaporated milk, eggs and pie spice. Beat until well combined, about 1 minute. Pour over the crust and return to the oven.
  • Bake for an additional 35-45 minutes, until the center no longer jiggles and a thin knife inserted into the center comes out clean. Place on a wire rack to cool completely.

Topping:

  • In a small saucepan, combine the brown sugar, butter and salt. Bring to a simmer and cook for 2 minutes, whisking frequently. Keep it on the heat and add the half and half, whisking constantly. Continue whisking and simmer for one additional minute. Off the heat, fold in the chopped pecans. Allow the sauce to cool to room temperature. It will thicken up a bit and become the perfect consistency for pouring over the pie.

Notes

I run a thin knife around the outside of the cooled bars to help release them from the pan.
Praline topping adapted from Pumpkin Pancakes with Pecan Praline Syrup
Bars adapted from Very Best Baking

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 70mg | Potassium: 77mg | Fiber: 1g | Sugar: 28g | Vitamin A: 310IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.9mg