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–+ servings
Pecan Pumpkin Bars cut into squares and on a cooling rack.

Pecan Pumpkin Bars

Brooke Homec
Pecan pumpkin bars have a brown sugar shortbread crust, topped with a pumpkin pie filling and then a pecan crumble. A delicious pumpkin pie meets pecan bar dessert.
5 from 11 votes
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Prep Time 15 minutes
Cook Time 53 minutes
Course Dessert
Cuisine American
Servings 9
Calories 532 kcal

Ingredients
 

Crust

  • ½ cup (113.5 g) butter room temp
  • ½ cup (110 g) brown sugar
  • ¼ teaspoon (0.25 teaspoon) salt
  • ¼ teaspoon (0.25 teaspoon) cinnamon
  • 1¼ cups (156.25 g) all-purpose flour

Pumpkin Filling

  • 15 ounce (425.24 g) can of pumpkin puree
  • ⅓ cup (66.67 g) granulated sugar
  • ⅓ cup (73.33 g) brown sugar
  • 1 cup (256 g) evaporated milk
  • 2 large eggs room temp
  • 1 teaspoon vanilla
  • ¼ teaspoon (0.25 teaspoon) salt
  • 2½ teaspoon (2.5 teaspoon) pumpkin pie spice

Pecan Topping

  • 1 cup (109 g) chopped pecans
  • ⅓ cup (26.67 g) shredded coconut
  • ½ cup (110 g) brown sugar
  • 2 tablespoon flour
  • 1½ teaspoon (1.5 teaspoon) cinnamon
  • ¼ teaspoon (0.25 teaspoon) salt
  • ¼ cup (56.75 g) butter soft

Instructions
 

  • Preheat oven to 375. Spray an 8x8 baking ban with cooking spray and line with parchment paper.

Crust:

  • In a large mixing bowl fitted with the paddle attachment, mix butter, brown sugar, salt, cinnamon and flour. Mix at medium speed until thoroughly combined, about 2 minutes. It will look crumbly.
  • Press crust mixture into the bottom of your prepared pan. Bake for 12-14 minutes, or until a light golden brown around the edges. Remove from oven and allow to cool slightly while making the pumpkin filling and topping.

Pumpkin Filling:

  • In a large mixing bowl, mix together pumpkin puree, sugars, evaporated milk, eggs, vanilla, salt and pumpkin pie spice until completely combined. Set aside to make pecan filling.

Pecan Topping:

  • In a small bowl mix together pecans, coconut, brown sugar, flour, cinnamon and salt. Add butter and mix together with a fork or your fingers and until all mixed together.
  • Pour pumpkin filling into cooled crust, top with pecan topping. Bake at 375 for 40-45 minutes or until it isn't wobbly in the middle.
  • Allow to cool completely and then set in the fridge.

Nutrition

Calories: 532kcalCarbohydrates: 65gProtein: 7gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 382mgPotassium: 334mgFiber: 3gSugar: 46gVitamin A: 7964IUVitamin C: 3mgCalcium: 144mgIron: 3mg
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