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Indulge in the delightful flavors of Toasted Pecan Crusted Pumpkin Pie Bars, a dessert that perfectly encapsulates the essence of fall. Pumpkin pie has long been a cherished favorite, and this variation takes it to new heights with a crunchy, toasted pecan crust. Whether you're hosting a holiday gathering or simply craving something sweet, these bars are sure to impress.

Toasted Pecan Crusted Pumpkin Pie Bars

Experience the cozy flavors of fall with these Toasted Pecan Crusted Pumpkin Pie Bars. This easy weeknight dessert features a crunchy pecan crust elevating the classic pumpkin pie into a delightful treat. With creamy pumpkin filling and warm spices, it's the perfect way to celebrate autumn gatherings or cozy nights in. Bake a batch for your loved ones, and enjoy the comforting tastes of the season. Try it tonight!
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Ingredients
  

For the crust:

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/4 cup packed brown sugar

1/2 teaspoon salt

1/2 cup finely chopped toasted pecans

For the pumpkin filling:

1 (15 oz) can pure pumpkin puree

3/4 cup sweetened condensed milk

2 large eggs

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the topping:

1/2 cup chopped toasted pecans

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 tablespoon melted butter

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.

    Make the Crust: In a medium mixing bowl, combine the all-purpose flour, melted butter, brown sugar, and salt. Stir until the mixture is uniform. Gently fold in the finely chopped toasted pecans. Press this mixture evenly into the bottom of the prepared baking dish to form a firm crust.

      Bake the Crust: Place the crust in the preheated oven and bake for approximately 15 minutes, or until it is lightly golden brown. Once baked, remove it from the oven and let it cool slightly while you prepare the filling.

        Prepare the Filling: In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Using a whisk, blend the ingredients together until the mixture is completely smooth and well combined.

          Pour the Filling: Carefully pour the pumpkin filling over the slightly cooled pre-baked crust. Use a spatula to spread it evenly across the surface.

            Make the Topping: In a small bowl, mix together the chopped toasted pecans, brown sugar, cinnamon, and melted butter. Stir until all the pecans are thoroughly coated with the sweet mixture.

              Add the Topping and Bake: Evenly sprinkle the pecan topping over the pumpkin filling. Return the pan to the oven and bake for an additional 25-30 minutes. The filling should be set, and a toothpick inserted in the center should come out clean when done.

                Cool and Cut: Once baked, allow the bars to cool completely in the pan at room temperature. After they have cooled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares or bars for serving.

                  Serve: These delicious pumpkin pie bars can be enjoyed chilled or at room temperature. For an extra touch of indulgence, serve with a dollop of whipped cream on top if desired!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 16 bars