This Pecan Pumpkin Pie Bars recipe combines the best of both holiday pies being pecan and pumpkin. Made with a delicious ginger snap crust, you won’t be able to say no to these Pecan Pumpkin Pie Bars!
Serving these Pecan Pumpkin Pie Bars are great for small parties or a great addition to your holiday dessert table.
I mentioned before ( I can’t remember which blog it was) I think I prefer Pumpkin Pie a smidge more than Sweet Potato Pie. For those of you who may be looking at the computer screen like I am crazy, trust me when I say it is a very thin margin as to where I like Pumpkin Pie more than Sweet Potato Pie. Actually, they probably really are neck and neck I guess it depends on the mood I am in on a day-t-day basis that determines which I actually like the most.
After eating these Pecan Pumpkin Pie Bars, I am definitely going to have to say Pumpkin Pie! I love me some Pumpkin Pie. What I love the most is the medley of spices that takes a dull ordinary can of pumpkin into magic. I mean have you ever tried canned pumpkin before? Not pumpkin pie puree, just canned pumpkin? Yeah, it’s not really all that great if I am being honest. It’s great for dogs if you are trying to get them to “go”. Yeah, I know, I don’t know why I said that either.
But let’s talk fall desserts and pies for a second. I don’t know if this is official or not but fall is, to me, pie season. Pies is one of the best comfort food desserts. I should know, I have made my share of pies and have shared on this blog. Oh, yea! Your girl makes pies too. Let’s see, I’ve made a Deep Dish Apple Pie, Mixed Berry Pie, and even a Peanut Butter Brownie Pie that is insanely delicious. In my mind, after eating a hearty bowl of soup, there is nothing better than eating a nice slice of warm pie with a dollop of ice cream. It is the business! There is nothing more comforting than to have pie on the day where we all enjoy the most comforting meal of the year….THANKSGIVING…DUH!
I don’t know about you but I love seeing the options on the dessert table on Thanksgiving Day. Decisions, decision. Well, not really because I try them all. Yeah, like I go into serious gluttony mode on Thanksgiving. It’s quite disgusting. There are only a handful of Thanksgivings that I can recall not eating that much. The crazy thing is that I am saying all of this but as I am getting older, I actually eat less.
When I was younger, I am not kidding, I would put away 2-3 FULL plates of everything that would be served on Thanksgiving Day. I bull-ish you not. Now, although it still seems like I am eating a lot, I may eat one and a half plates. But that is still a lot. When we serve our Thanksgiving Meal, we don’t eat salad. Yeah, maybe potato salad. Wait, wait…I am just rambling. I am supposed to be writing a cohesive and comprehensive blog post about these Pecan Pumpkin Pie Bars and Thanksgiving dessert tables. Okay, let’s get back to that before you click off my site :-).
These pumpkin bars were, like seriously, one of the easiest pumpkin recipes I’ve made. And I have made a lot of things with pumpkin. If you don’t believe me, check out my latest post of The Best Pumpkin Recipes for Fall Baking that I posted last week. There are plenty to choose from. These Pecan Pumpkin Pie Bars is a great way to combine two famous pies, pumpkin pie, and pecan pie, in one. So if you are looking for more room on your dessert table, make these Pecan Pumpkin Pie Bars. You and your guests won’t be disappointed. Thanks for reading my rambling :-).
- 12 oz. Box Gingersnaps
- 5 tbsp. Butter, melted
- ¾ c. sugar
- 15 oz. can pure pumpkin
- 12 oz. can evaporated milk
- 1 tsp. Vanilla extract
- 2 large eggs
- 2 ¼ tsp. Pumpkin pie spice
- 1 c. chopped pecan pieces
- ½ c. light brown sugar
- Whipped Cream for garnish
- Preheat oven to 350 Degrees. Line a 9X13 casserole baking dish with aluminum foil and spray with baking spray. Set aside.
- In a food processor, add the ginger snaps and pulse until fine. While still pulsing, slowly pour in the melted butter. Pour the ginger snaps into the bottom of the casserole baking dish and firmly press the crust evenly along the bottom of the dish. Bake for 5-7 minutes. Remove from heat and allow to cool.
- In a large bowl, mix together the sugar, pure pumpkin, evaporated milk, vanilla extract, 2 large eggs, and pumpkin pie spice. Mix together until well mixed. Pour on top of the ginger snap crust and bake for 20 minutes and remove from oven. Mix together the pecan pieces and brown sugar in a small bowl, sprinkle on top of the pumpkin evenly, and bake for an additional 15 minutes. Remove from oven and allow to cool. Serve with whipped cream if desired.