How many food bars does pumpkin pie give?

If you're slicing a standard 8×8-inch pan into bars, you’ll get about 16 squares . You can cut larger pieces for fewer servings or trim them into bite-sized bars for gatherings or dessert platters.

How to tell if pumpkin bars are done?

Check the center of the pan — it should be set but still have a slight jiggle when gently nudged. The pecan topping will also turn golden and feel crisp to the touch. A toothpick inserted near the center should come out clean or with just a bit of moisture (not raw batter).

Is pumpkin pie a healthier pie?

Pumpkin pie and its cozy cousin, pumpkin bars, do offer a few perks. Pumpkin is naturally rich in vitamin A and fiber , which gives it a small edge. But these bars do contain sugar, butter, and pecans, so while delicious, they’re still a treat meant for sharing.

Why are my pecan pie bars runny?

A runny filling usually means the bars were either undercooked or not cooled completely before slicing. Make sure to bake until the center is set, then cool the bars fully at room temp (and even chill if needed) to get those clean, firm layers.

Pumpkin Pecan Pie Bars – Sensational Fall Favorite

Description

Pumpkin pecan pie bars with sugar cookie crust, creamy spiced filling, and a crunchy pecan streusel topping. Easy to make and freezer-friendly!

Ingredients

Scale

**Crust**

½ cup unsalted butter, room temp

½ cup granulated sugar

1 tsp vanilla extract

¼ tsp fine sea salt

1 cup + 2 tbsp all-purpose flour or gluten-free flour

**Pumpkin Filling**

1 (15 oz) can pumpkin puree

⅓ cup granulated sugar

⅓ cup lightly packed brown sugar

2½ tsp pumpkin pie spice

1 tsp vanilla extract

¼ tsp fine sea salt

1 (5 oz) can evaporated milk

2 large eggs, room temp

**Pecan Topping**

½ cup brown sugar

¼ cup all-purpose or gluten-free flour

1½ tsp cinnamon

¼ tsp fine sea salt

¼ cup unsalted butter, room temp

1½ cups chopped pecans

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Instructions

1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.

2. Cream butter and sugar in a bowl. Add vanilla, salt, and flour. Mix until crumbly.

3. Press crust mixture into the pan evenly. Bake 15–17 minutes until edges brown. Cool 15 minutes.

4. In a bowl, whisk pumpkin puree, sugars, spice, vanilla, salt, and evaporated milk.

5. Whisk in eggs until smooth and fully combined.

6. In another bowl, mix brown sugar, flour, cinnamon, and salt. Work in butter by hand. Stir in pecans.

7. Pour pumpkin filling over the cooled crust. Sprinkle pecan topping evenly.

8. Bake 40 minutes or until center is just set and topping is golden.

9. Cool completely in the pan. Chill before slicing for cleaner bars.

10. Serve plain or with whipped cream if desired.

Notes

Bars keep 1 day at room temp or 3 days in fridge.

Wrap tightly and freeze up to 1 month.

Substitute 2 cups homemade pumpkin puree if preferred.

For gluten-free, use Bob’s Red Mill 1-to-1 GF flour.

Prep Time: 20 minutes
Cook Time: 57 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 561
Sugar: 45g
Sodium: 260mg
Fat: 33g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 63g
Fiber: 4g
Protein: 8g
Cholesterol: 88mg