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Sheet Pan Pumpkin Pie Bars Recipe

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4.2 from 48 reviews

These Sheet Pan Pumpkin Pie Bars are a delightful twist on the classic autumn dessert, featuring a buttery graham cracker crust, a smooth spiced pumpkin filling, and a crunchy pecan topping. Baked all together in one pan, these bars are perfect for fall gatherings or an easy holiday treat.

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

Ingredients

Crust

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

Filling

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

Pecan Topping

  • 1 ¼ Cups Raw Pecans, chopped
  • 3 Tablespoons Unsalted Butter, melted
  • 2 Tablespoons Coconut Sugar

Instructions

  1. Preheat Oven: Begin by heating your oven to 350°F to prepare for baking.
  2. Prepare Crust Base: In a food processor, pulse the graham crackers until they reach a sandy texture. If you don’t have a processor, place crackers in a sealed bag and crush them with a rolling pin.
  3. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, coconut sugar if using, and kosher salt; stir to blend evenly.
  4. Browning the Butter: Melt the butter in a small saucepan over medium-low heat. Stir or swirl the pan frequently and cook until the butter turns golden, smells nutty, and becomes fragrant, about 3 minutes, being careful not to burn it.
  5. Combine Crust Mixture: Pour the browned butter into the bowl with the dry crust ingredients and mix until the mixture has a wet sand consistency.
  6. Form the Crust: Transfer the crust mixture into a sheet pan and press down firmly into an even layer using your hands or the bottom of a measuring cup. Bake in the oven for 10 minutes.
  7. Make Pumpkin Filling: While the crust bakes, whisk together pumpkin puree, eggs, coconut condensed milk, and pumpkin pie spice in a large bowl until smooth and well combined.
  8. Pour Filling Over Crust: Remove the crust from the oven and immediately pour the pumpkin filling evenly over the warm crust. Return the pan to the oven.
  9. Bake Pumpkin Layer: Bake for 35 to 37 minutes, watching for the filling to puff up and set. It will still be a bit soft but will firm as it cools.
  10. Prepare Pecan Topping: In a small bowl, combine chopped pecans, melted butter, and coconut sugar, mixing until coated evenly.
  11. Add Topping: Spread the pecan mixture evenly over the baked pumpkin layer once it is out of the oven.
  12. Cool and Slice: Allow the bars to cool completely, refrigerating if needed to help them firm up. Once cooled, slice into squares and serve.

Notes

  • You can substitute regular sweetened condensed milk for coconut condensed milk if preferred.
  • Using browned butter enhances the depth of flavor in the crust.
  • Refrigerate the bars before slicing to get clean, neat pieces.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a nut-free version, omit the pecan topping or substitute with pumpkin seeds.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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