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Fall Sheet Pan Pumpkin Pie Bars Recipe

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4 from 38 reviews

These Fall Sheet Pan Pumpkin Pie Bars combine a buttery, browned butter graham cracker crust with a smooth, spiced pumpkin filling and a crunchy pecan topping. Perfectly balanced with autumn flavors and a delightful texture, these bars are easy to make and ideal for holiday gatherings or cozy fall treats.

  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 ½ Cups Graham Crackers
  • 2 Tablespoons Coconut Sugar (optional, makes a sweeter crust)
  • ½ Teaspoon Kosher Salt
  • ½ Cup Unsalted Butter

Filling

  • 15 Ounces Pumpkin Puree (1 can)
  • 2 Eggs
  • 14 Ounces Coconut Condensed Milk (or regular, 1 can)
  • 2 Tablespoons Pumpkin Pie Spice

Topping

  • 1 ¼ Cups Raw Pecans (chopped)
  • 3 Tablespoons Melted Butter (unsalted)
  • 2 Tablespoons Coconut Sugar

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking the crust and filling.
  2. Prepare Crust Mixture: In a food processor, pulse the graham crackers until they reach a sandy texture. Then, combine the graham cracker crumbs, coconut sugar (optional), and kosher salt in a medium bowl, mixing well.
  3. Brown the Butter: Place the unsalted butter in a small saucepan over medium-low heat. Allow it to melt while swirling the pan occasionally. Continue cooking until the butter turns golden brown, releases a nutty aroma, and becomes fragrant, which takes about 3 minutes. Be careful to prevent burning.
  4. Combine Crust Ingredients: Pour the browned butter into the graham cracker mixture and stir thoroughly until it resembles wet sand.
  5. Form and Bake Crust: Transfer the crust mixture onto a sheet pan and press it down firmly into an even layer. Bake in the preheated oven for 10 minutes to set the crust.
  6. Make Pumpkin Filling: While the crust bakes, whisk together the pumpkin puree, eggs, coconut condensed milk, and pumpkin pie spice in a large bowl until smooth and well combined.
  7. Pour Filling and Bake: Remove the crust from the oven and immediately pour the pumpkin filling evenly over it. Return the sheet pan to the oven and bake for 35 to 37 minutes until the filling is puffy and set; it will settle as it cools.
  8. Prepare Pecan Topping: In a small bowl, mix the chopped pecans with melted butter and coconut sugar until evenly coated.
  9. Add Topping: Evenly spread the pecan mixture over the baked pumpkin layer right after removing the pan from the oven.
  10. Cool and Slice: Allow the bars to cool completely to room temperature. Refrigerate to help them firm up if desired, then slice into squares and serve.

Notes

  • Using browned butter in the crust adds a rich, nutty flavor that complements the pumpkin filling perfectly.
  • The coconut sugar in the crust and topping is optional but provides a subtle caramel sweetness and can be substituted with brown sugar if preferred.
  • Be careful not to burn the browned butter; watch it closely as it can quickly go from browned to burned.
  • The pumpkin puree can be canned or homemade, but ensure it is unsweetened for the best flavor balance.
  • Refrigerating the bars before slicing helps them hold their shape better and makes cutting easier.
  • For a gluten-free version, use gluten-free graham crackers.
  • The pecan topping adds a delightful crunch but can be omitted if desired.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/fall-sheet-pan-pumpkin-pie-bars-recipe/