These Pumpkin Pie Bars have all the great flavors of the center of pumpkin pie, but with a sweet, crisp, slightly salty crust and the nutty goodness of pecans. With a mix of flavors and textures, these bars are a wonderful, forkless way to enjoy the classic in a new way.
Since 2014, I’ve written a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column featured a recipe for Pumpkin Pie Bars with Pecans. These Pumpkin Pie Bars have all the great flavors of the center of pumpkin pie, but with a sweet, crisp, slightly salty crust and the nutty goodness of pecans. With a mix of flavors and textures, these bars are a wonderful, forkless way to enjoy the classic in a new way.
The recipe’s here but I urge you to read the column, regardless of whether you are interested in the delectable bars. This column is special to me. It’s about the power of playing like a girl — something I hope all the girls in my life do.
- 1-1/2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup brown sugar
- ½ cup cold unsalted butter, cut into slices
- ½ cup chopped pecans
- 1 15-oz can pumpkin purée
- 2 eggs
- ½ cup sugar
- ¼ cup flour
- 1 tablespoon pumpkin pie spice
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9-inch glass baking pan with butter. Set aside.
- Sift together the flour, salt, baking powder and brown sugar for the cookie/crumb layers. Add the butter and cut in using two knives or a pastry blender.
- Reserve 1 cup of the cookie/crumb mixture and press the remaining cookie mixture into the prepared pan.
- Whisk together the pumpkin, egg, sugar, flour and pumpkin pie spice for the pumpkin layer. Spread evenly over the cookie layer.
- In a small mixing bowl, combine the reserved 1 cup of the cookie mixture with pecans, and then sprinkle all over on top.
- Slide the bars into the oven and bake for 25-30 minutes until golden.
- Let the bars cool and then slice into 1.5x1.5-inch bars.
MORE FROM MAINE COURSE
Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I shared this recipe for Pumpkin Pie Bars with Pecans.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.