{"id":3051,"date":"2025-10-21T20:08:06","date_gmt":"2025-10-21T20:08:06","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3051"},"modified":"2025-10-21T20:08:38","modified_gmt":"2025-10-21T20:08:38","slug":"pumpkin-pecan-pie-bars","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3051","title":{"rendered":"Pumpkin Pecan Pie Bars"},"content":{"rendered":"\n

These Pumpkin Pecan Pie Bars combine two Thanksgiving favorites \u2014 creamy pumpkin pie and gooey pecan pie \u2014 into one irresistible dessert. With a buttery shortbread crust, smooth pumpkin filling, and a crunchy caramelized pecan topping, these bars are a crowd-pleaser perfect for potlucks or holiday gatherings.<\/p>\n\n\n\n

<\/div>\n\n\n\n
Prep Time<\/strong><\/td>20 minutes<\/td>Cook Time<\/strong><\/td>50 minutes<\/td><\/tr>
Total Time<\/strong><\/td>1 hour 10 minutes<\/td>Servings<\/strong><\/td>16 bars<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>290 per bar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the pecan topping:<\/strong> 1\/2 cup light corn syrup; 1\/3 cup brown sugar, packed; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 1\/2 cups chopped pecans<\/p>\n\n\n\n

For the crust:<\/strong> 1 cup (2 sticks) unsalted butter, melted; 2 cups all-purpose flour; 1\/2 cup brown sugar, packed; 1\/4 teaspoon salt<\/p>\n\n\n\n

For the pumpkin layer:<\/strong> 1 (15 oz) can pumpkin pur\u00e9e; 2 large eggs; 1\/2 cup granulated sugar; 1\/2 cup heavy cream; 1 teaspoon vanilla extract; 1 1\/2 teaspoons pumpkin pie spice; 1\/4 teaspoon salt<\/p>\n\n\n\n

Step-by-Step Instructions<\/h3>\n\n\n\n

Step 1: Make the Shortbread Crust<\/h4>\n\n\n\n

Preheat oven to 350\u00b0F (175\u00b0C). Line a 9×13-inch baking pan with parchment paper. In a medium bowl, mix melted butter, flour, brown sugar, and salt until crumbly. Press evenly into the bottom of the pan. Bake for 15 minutes until lightly golden.<\/p>\n\n\n\n

Step 2: Prepare the Pumpkin Layer<\/h4>\n\n\n\n

In a large bowl, whisk together pumpkin pur\u00e9e, eggs, sugar, cream, vanilla, pumpkin pie spice, and salt until smooth. Pour over the warm crust and spread evenly. Bake for 20 minutes, then remove from oven.<\/p>\n\n\n\n

Step 3: Add the Pecan Topping<\/h4>\n\n\n\n

In another bowl, combine corn syrup, brown sugar, melted butter, vanilla, and chopped pecans. Stir until well coated. Gently spoon the pecan mixture over the partially baked pumpkin layer.<\/p>\n\n\n\n

Step 4: Bake and Cool<\/h4>\n\n\n\n

Return to oven and bake for another 25\u201330 minutes, until the pecan topping is bubbling and golden brown. Cool completely in the pan before slicing into bars. Chill for 1 hour for clean cuts.<\/p>\n\n\n\n

\n\n\n\n

Recipe Notes<\/h3>\n\n\n\n
\n\n

\ud83c\udf42 Make-Ahead Tip:<\/strong> These bars can be made up to 2 days ahead and stored in the refrigerator. The flavors actually deepen overnight!<\/p>\n\n\n

\ud83e\udd67 Crust Options:<\/strong> For extra flavor, swap half the flour for crushed graham crackers or gingersnaps.<\/p>\n\n\n

\ud83c\udf30 Nuts:<\/strong> Toast pecans lightly before using to boost flavor and crunch.<\/p>\n\n<\/div><\/div>\n\n\n\n

\ud83c\udfaf Pro Tip:<\/strong> Use a metal pan instead of glass for more even baking and a crispier crust. Line with parchment for easy removal and clean cuts.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

These Pumpkin Pecan Pie Bars combine two Thanksgiving favorites \u2014 creamy pumpkin pie and gooey pecan pie \u2014 into one irresistible dessert. With a buttery shortbread crust, smooth pumpkin filling, and a crunchy caramelized pecan topping, these bars are a crowd-pleaser perfect for potlucks or holiday gatherings. Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes Servings 16 bars Difficulty Easy Calories 290 per bar Ingredients For the pecan topping: 1\/2 cup light corn syrup; 1\/3 cup brown sugar, packed; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 1\/2 cups chopped pecans For the crust: 1 cup (2 sticks) unsalted butter, melted; 2 cups all-purpose flour; 1\/2 cup brown sugar, packed; 1\/4 teaspoon salt For the pumpkin layer: 1 (15 oz) can pumpkin pur\u00e9e; 2 large eggs; 1\/2 cup granulated sugar; 1\/2 cup heavy cream; 1 teaspoon vanilla extract; 1 1\/2 teaspoons pumpkin pie spice; 1\/4 teaspoon salt Step-by-Step Instructions Step 1: Make the Shortbread Crust Preheat oven to 350\u00b0F (175\u00b0C). Line a 9×13-inch baking pan with parchment paper. In a medium bowl, mix melted butter, flour, brown sugar, and salt until crumbly. Press evenly into the bottom of the pan. Bake for 15 minutes until lightly golden. Step 2: Prepare the Pumpkin Layer In a large bowl, whisk together pumpkin pur\u00e9e, eggs, sugar, cream, vanilla, pumpkin pie spice, and salt until smooth. Pour over the warm crust and spread evenly. Bake for 20 minutes, then remove from oven. Step 3: Add the Pecan Topping In another bowl, combine corn syrup, brown sugar, melted butter, vanilla, and chopped pecans. Stir until well coated. Gently spoon the pecan mixture over the partially baked pumpkin layer. Step 4: Bake and Cool Return to oven and bake for another 25\u201330 minutes, until the pecan topping is bubbling and golden brown. Cool completely in the pan before slicing into bars. Chill for 1 hour for clean cuts. Recipe Notes \ud83c\udf42 Make-Ahead Tip: These bars can be made up to 2 days ahead and stored in the refrigerator. The flavors actually deepen overnight! \ud83e\udd67 Crust Options: For extra flavor, swap half the flour for crushed graham crackers or gingersnaps. \ud83c\udf30 Nuts: Toast pecans lightly before using to boost flavor and crunch. \ud83c\udfaf Pro Tip: Use a metal pan instead of glass for more even baking and a crispier crust. Line with parchment for easy removal and clean cuts.<\/p>\n","protected":false},"author":1,"featured_media":3054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,3,5],"tags":[],"class_list":["post-3051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-holidays","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3051"}],"version-history":[{"count":3,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3051\/revisions"}],"predecessor-version":[{"id":3055,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3051\/revisions\/3055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3054"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}