Description
A delightful dessert that combines creamy pumpkin and crunchy pecans atop a buttery graham cracker crust, perfect for fall.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pecans, chopped
- ¼ cup maple syrup (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a medium bowl and mix well.
- Press the crumb mixture into the bottom of a greased 9×13 inch baking dish and bake for 10 minutes.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
- Chop pecans and optionally toast them in a dry skillet over medium heat.
- Pour the pumpkin filling over the cooled graham cracker crust and spread evenly.
- Sprinkle chopped pecans over the pumpkin filling and drizzle with maple syrup if using.
- Bake for 30-35 minutes until the filling is set and a toothpick comes out clean.
- Let the bars cool completely in the baking dish on a wire rack, then refrigerate for at least 2 hours before serving.
- Cut into squares or rectangles and serve chilled or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Can be frozen for up to three months; thaw in the refrigerator overnight.
- For gluten-free, use gluten-free graham crackers.
- For vegan, replace eggs with flax eggs and use plant-based butter.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Pecan Pie Bars, Fall Dessert, Pumpkin Recipe, Pecan Recipe