These Crunchy Pecan Crumble Pumpkin pie bars will tide you over until Thanksgiving when you can have the traditional Pumpkin Pie. Easy to make, they have great texture(creamy and crunchy) and are very satisfying! They make the perfect Fall Dessert!
I’ve made our Pumpkin Pie at the holidays for years. Which is somewhat hilarious because I used to despise pumpkin pie. There was something about the texture that got to me. But everyone always loved the one I made so I kept making it.
Over the years I slowly started trying it and now I’m addicted to it. But why wait to Thanksgiving to have it? (None whatsoever?!?!) But I like a sweet bite that isn’t so formal…. And making a pumpkin pie bar is the answer. You can certainly use a fork to eat it, but your fingers work perfectly with this bar.Sally”s Baking Addiction had a version of this on her blog and I was smitten. Was inspired by it and adapted it a little bit, because while her topping is amazing, pecans and a splash of maple syrup added the extra zing I was looking for. (oh, and who doesn’t want a little extra crust on their pumpkin bar?)
I mean really? Look at this crust. It’s made of ginger snaps that you crush fine and then prebake to they really hold up for your bars. When you bake again with the filling and pecan crumble topping, the crust completely caramelizes which is just the solution to be able to make these into a bar versus a pie…. Translation…… FINGER FOOD!!
The crumble topping is a made with brown sugar, maple syrup, pecans, butter and flour. The savory nuts pair well with the maple syrup and brown sugar that get all crunchy sweet when they bake.
The filling has both cream cheese and Greek yogurt for a tangy burst when you bite into it and being sandwiched between the caramelized ginger snap crust and the crystalized maple syrup splashed pecan crumble. All of the taste sensations at once give you one delicious mouthful of Pumpkin heaven.
And the fact that the cream cheese and Greek Yogurt make it a lighter texture…well that’s just a bonus. (Yes, admit it! You’re thinking great, I can eat more of it because its lighter!)
Try these as a desert this fall …. You wont be disappointed.
- 1.75 cups Gingersnap cookies, crushed finely
- 3 tablespoons sugar
- 1/3 cup butter, melted
- 8 ounces Cream Cheese
- 1/2 cup sugar
- 3 large eggs
- 1.5 Tablespoons Vanilla Extract
- 14 oz Pumpkin Puree, if using fresh pumpkin its 1 1/4 cups
- 1/3 cup full fat Greek Yogurt
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
PECAN CRUMBLE TOPPING (I like a lot of crumble, so this recipe is already doubled!)
- 2/3 cup brown sugar
- 1/2 teaspoon Ground Cinnamon
- 1/2 cup All Purpose Flour
- 1/2 cup Unsalted Butter
- 3/4 Cup Pecan Pieces, broken into small pieces
- 2 Tablespoons Maple Syrup
- Preheat oven to 325°
- Line the bottom of a 9X9 pan with parchment paper, leaving paper to come back over the edges so that when you are done baking the bars they can be lifted easily out using the parchment paper as handles.
- Set Aside
- Ground Ginger snaps in a food processor until very fine. (alternatively you can place them in a plastic bag and use a rolling pin to crush them.)
- Place Crumbs in a bowl and add sugar and mix well.
- Add melted butter to the mixture and once completely combined pour mixture into the bottom of your prepared pan.
- Press the crust firmly down compacting it tightly.
- Bake crust for 15 minutes, then set aside.
- With a mixer, blend cream cheese and sugar until creamy and smooth, about one minute.
- Adjust the mixer to a low speed and add the eggs one at a time until well incorporated.
- On medium speed add the rest of the ingredients for the filling (yogurt, pumpkin, ginger, cinnamon, cloves and nutmeg.) Blend until nice and creamy.
- Pour the filling into the warm prepared crust.
- Mix sugar, flour and cinnamon with a whisk to combine completely.
- With your hands add butter to dry mixture making crumbles that you will eventually want to look mealy.
- Once butter is well incorporated mix in the pecan pieces.
- Drizzle maple syrup over the top and stir to combine.
- Place topping evenly over top of filling
- Bake for 40 minutes, adding a foil cover about 30 minutes in to prevent over browning. The bars are complete when the center is set. Make a small knife cut in the center, if it comes out clean it is done. If it's not, keep baking in 5 minute periods until done. Don't worry, the nut topping will hide your knife cuts.
- Chill in the fridge for a minimum of 5 hours.
- Cut into squares and serve.
- Store in an airtight container for up to 5 days.
- You can freeze them if you wish, just thaw overnight in the fridge before serving. (I also suggest not cutting them into bars until you are ready to serve them.)
Serving Size:12 Servings
Amount Per Serving: Calories: 448Saturated Fat: 13gCholesterol: 95mgSodium: 212mgCarbohydrates: 47gFiber: 2gSugar: 30gProtein: 5g
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