Pumpkin Pie Pecan Bars are our family's new favourite treat for fall! They taste exactly like pumpkin pie but with a delicious streusel topping and the satisfying crunch of crushed pecans. 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.
My favourite way to enjoy these bars is chilled and topped with lightly sweetened maple whipped cream paired with a hot cup of coffee. This recipe uses canned pumpkin but if you’re feeling ambitious you can roast your own pumpkin. The bars will be even better for your effort! What is October without a pumpkin-themed recipe? I hope you love these!
I’d love to tell you where I got my inspiration for this recipe. Have you ever watched the Bon Appetit Test Kitchen Youtube channel? One of my favourite Bon Appetit series is called “Making Perfect”.
In the Making Perfect series, the test kitchen chefs work together to make the most delicious dishes they possibly can. You have to watch it! It’s peak entertainment! One installment was making the perfect pizza; another the perfect Thanksgiving meal covering everything from turkey to cranberry sauce to side dishes and of course pie. In episode 5 Brad and Claire create a pumpkin and pecan pie hybrid with a rye crust and it looks incredible.
After viewing this video I wasn’t able to get it out of my head. Of course pumpkin pie would be greatly improved by a topping of pecans! These Pumpkin Pecan Pie bars are my healthier and easier version of the pie that Brad and Claire developed.
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.
Apple Cider Butternut Squash Soup
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.
Save Pumpkin Pie Pecan Bars for Later
Pumpkin Pie Pecan Bars Recipe
Pumpkin Pie Pecan Bars
Ingredients
Base and Topping
- 1 ¾ cups rolled oats
- 1 cup spelt flour or all-purpose
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter cold
Pumpkin Pie Filling
- 4 large eggs
- 2 cups pureed pumpkin
- ½ cup pure maple syrup
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 tsp cinnamon
To Top
- ⅓ 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
Nutrition
If you make these Pumpkin Pie Pecan Bars please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Meg says
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.
Christy Faber says
Whipped cream is a must and I love them best chilled too! Glad you enjoyed!
Julie says
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!
Christy Faber says
Wonderful to hear! Glad they freeze well!
Valery Brown says
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!