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Easy to Make, Healthy Pumpkin Pie Pecan Bars Recipe

Frequently Asked Questions About Pumpkin Pie Pecan Bars

How to store pecans:

Store pecans in the fridge or freezer in an airtight container to keep them fresh longer.  If you don’t have room in your fridge, storing pecans in a dark cupboard also helps protect them from oxidation.

Can you use fresh pumpkin puree rather than canned?

Absolutely! That would be delicious. Freshly roasted pumpkin puree often has a noticeable depth of flavour compared to canned pumpkin.

What spices are in pumpkin pie spice?

Pumpkin pie spice typically includes: 

  • cinnamon
  • ginger
  • clove
  • nutmeg
  • sometimes allspice

How to Make Pumpkin Pie Pecan Bars

Preheat the oven to 350 degrees F.   Prepare an 8-inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
In a medium-sized bowl whisk the eggs well.  Add pumpkin puree, maple syrup, salt, pumpkin pie spice and cinnamon.  Whisk till thoroughly combined and set aside. 

In another medium-sized bowl, combine the oats, flour, sugar, salt and cinnamon and whisk well to thoroughly mix. Cut the butter into the dry ingredients until the butter pieces are the size of peas.

Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust.
Pour the pumpkin puree custard on top of the base and then take the remaining streusel and crumble it evenly over the top.

Sprinkle ¼ cup of crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar. 

Bake for 50-60 minutes until the custard is set and the streusel topping is golden brown. Let cool and then chill in the fridge for at least an hour.
These bars are delicious topped with a dollop of maple whipped cream. Enjoy!

Tips for Making Pumpkin Pie Pecan Bars

  • Allow to fully cool and chill in the fridge for the best flavour.
  • Ensure you purchase canned pureed pumpkin and not pumpkin pie filling.
  • I recommend ceylon cinnamon over cassia cinnamon. If you enjoy a lot of cinnamon in your baked goods, I recommend investing in ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.

More Recipes to Enjoy Around the Table

No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you’re in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.

Butternut Squash Soup made with apple cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with apple cider is very quick to make!

This High Protein Granola recipe is completely sugar-free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon. It is so easy to make with only 20 minutes of active prep time. After 60 minutes in the oven on low heat, you’ll have delicious granola to enjoy all week.

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Pumpkin Pie Pecan Bars Recipe

Pumpkin Pie Pecan Bars

Pumpkin Pie Pecan bars are so easy to make.  You can enjoy the taste of pumpkin pie without the fuss of making homemade pie dough. These bars aren’t overly sweet. The filling is sweetened with just maple syrup and my streusel topping uses minimal coconut sugar or brown sugar.
5 from 3 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American
Servings 16 bars
Calories 210 kcal

Ingredients
  

Base and Topping

  • 1 3/4 cups rolled oats
  • 1 cup spelt flour or all-purpose
  • 1/3 cup coconut sugar or brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup butter cold

Pumpkin Pie Filling

  • 4 large eggs
  • 2 cups pureed pumpkin
  • 1/2 cup pure maple syrup
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

To Top

  • 1/3 cup crushed pecans
  • generous sprinkle of coconut sugar or brown sugar

Instructions
 

  • Preheat the oven to 350 degrees F.   Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
  • In a medium sized bowl  whisk the eggs well.  Add pumpkin puree, maple syrup, salt, pumpkin pie spice and cinnamon.  Whisk till thoroughly combined and set aside.
  • In another medium-sized bowl, combine the oats, flour, sugar, salt and cinnamon and whisk well to thoroughly mix.
  • Cut the butter into the dry ingredients until the butter pieces are the size of peas.
  • Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust. Pour the pumpkin puree custard on top of the base and then take the remaining streusel and crumble it evenly over the top.
  • Sprinkle ¼ cup of crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar. Bake for 50-60 minutes until the custard is set and the streusel topping is golden brown.
  • Let cool and then chill in the fridge for at least an hour. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!

Notes

Allow to fully cool and chill in the fridge for the best flavour.
Ensure you purchase canned pureed pumpkin and not pumpkin pie filling. 
Keyword bars, fall recipes, Pecans, pumpkin pecan bars, pumpkin snacks, pumpkin spice

‘Til next time,

Christy

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Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

5 Comments

  • Meg

    5 stars
    This was my first time making these squares! I love that they are naturally sweetened. Our family enjoys them straight from the fridge but serving with whip cream on top after dinner was a great first impression.

  • Julie

    5 stars
    I really enjoyed making and eating these bars. They were a great combination of creamy pumpkin and crunchy base and streusel. Perfect with a cup of tea. They freeze well too!

  • Valery Brown

    5 stars
    These were honestly amazing. The photo doesn’t do justice to just how good they are: and healthy too? What a score!
    They really were the perfect balance of crisp crumble, soft pie, and sweetness. Topped with whipped cream… YUM!
    I love your recipes Christy!

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