Brown Butter Pecan Pumpkin Pie Bars (with VIDEO)

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These Pumpkin Pie Bars are unlike any other pumpkin pie you've had with a rich brown butter spiced pumpkin filling over a pecan crust. They're so flavorful and easier to make and serve compared to a whole pumpkin pie. The smooth creamy pumpkin filling sits nicely on the tender crust that has a bit of crunch from the toasted pecans. I love to finish them with fresh whipped cream and sprinkle of cinnamon. If you love pumpkin pie, these are sure to become a favorite! I have so many pumpkin recipes, and I especially love these Chewy Pumpkin Chocolate Chip Cookies, Cinnamon Swirl Pumpkin Bread and Pumpkin Cream Cheese Muffins.

stack of pumpkin pie bars on cooling rack

WHY THIS RECIPE WORKS

Silky pumpkin pie filling - the filling is just like traditional pumpkin pie with pure pumpkin puree, brown sugar, egg, evaporated milk, pumpkin spice and then elevated by the richness of brown butter.
Buttery pecan shortbread crust - the base is tender and crisp with rich flavor from toasted pecans.
Homemade pumpkin spice - I use my own homemade pumpkin spice blend which is a fragrant combination of cinnamon, ginger, clove, allspice and nutmeg.
Whipped cream topping - a little bit of cream on top is the finishing touch, like how you would serve a slice of pumpkin pie.

sliced pumpkin pie bars on cooling rack with whipped cream

WHAT IS PUMPKIN PUREE FOR BAKING?

Pumpkin puree for baking is a canned product that is sold seasonally in grocery stores. You can also make pumpkin puree at home, but the results may be less consistent depending on how you cook it (i.e. roasted or boiled) and how watery the pumpkin is. I recommend using canned pumpkin puree for baking because it is more consistent in texture and moisture content since commercial products must meet defined industry standards and specifications.

pumpkin pie bars sliced into squares on cooling rack

Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter for the crust, then reduce the added salt by half. For the filling, you will need to brown the butter and it adds so much depth and dimension.
Brown sugar - this recipe uses brown sugar to sweeten the crust and the filling. Molasses in brown sugar adds a subtle caramel flavor that complements the pumpkin and pecans.
Egg - one large egg will set the filling to a smooth consistency.
Canned pumpkin - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe.

pumpkin pie bar on cooling rack with whipped cream

Pumpkin pie spice - use your favorite brand, or use my recipe to make your own homemade pumpkin pie spice - it's so easy!
Evaporated milk - classic pumpkin pie typically uses evaporated milk in the filling, so I've used that here too. It adds a certain caramel-like flavor, however you can also use light cream.
All-purpose flour - I use unbleached all-purpose flour for the crust.
Pecans - roast or toast the pecans before finely chopping them to add rich flavor to the crust.
Cream - I decorate these bars with fresh whipped cream which has 35% milk fat, just like how you would serve a slice of pumpkin pie. I sprinkle it with a bit of cinnamon for a special touch.

HOW TO MAKE PUMPKIN PIE SPICE

To make pumpkin pie spice at home, blend certain proportions of ground cinnamon, ginger, nutmeg, allspice and clove. Here is my recipe for homemade pumpkin pie spice that yields about 3 tablespoons of total spice.

slice of pumpkin pie bars on a plate with bite

HOW TO MAKE BROWN BUTTER PUMPKIN PIE BARS

STEP 1). Make the crust. Combine flour, brown sugar, salt and finely chopped pecans in a medium bowl and mix to blend well. Add cooled, melted butter and mix it in so it is evenly incorporated. Tip the mixture into the prepared pan and press evenly and firmly over the bottom and about ½ inch up the sides.
STEP 2). Bake the crust. Bake for 12-14 minutes until lightly golden. Transfer pan to a wire rack to cool slightly while you prepare the filling. Increase oven temperature to 375°F.
STEP 3). Make the filling. Combine pumpkin puree, brown sugar, egg, evaporated milk or cream and brown butter in a large bowl and whisk to blend well. Add flour, spices and salt and whisk until evenly incorporated.
STEP 4). Bake. Pour the filling over the slightly warm crust and bake for 5 minutes. Reduce oven temperature to 350 and bake for 25-30 minutes until set and the filling no longer jiggles in the middle.
STEP 5). Cool. Transfer pan to a wire rack and let cool completely. Once cool, cover and place in the refrigerator for at least 1 hour or overnight. Remove chilled bars from the pan using the parchment overhang on the sides and cut into squares.
STEP 6). Make the topping. Combine cold cream and powdered sugar in a medium bowl and whip to soft peaks using an electric hand mixer. Pipe it over the sliced bars using an open star tip fitted to a piping bag and sprinkle cinnamon on top.

pumpkin pie bars in baking pan fresh from the oven

EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make the crust dry and crumbly while not enough flour means the it won't set up firm.
Do not over-bake. Unlike cheesecake, the filling will not jiggle when set, however it should not be puffed up or look dry. It may look a bit puffed around the edges, but the center should still look a tad wet. Over-baked pumpkin pie will have a curdled texture.
Let the baked bars chill in the fridge for at least 2 hours or overnight for the best texture.

RECIPE FAQ

Can I make this recipe without brown butter?

Yes, you can add regular melted butter to the filling instead of brown butter without making any other adjustments since the amount of butter is small. However, browning it takes just a few minutes and adds so much flavor!

What is a substitute for evaporated milk?

Evaporated milk has about 6% milkfat and a cooked, caramelized, slightly acidic flavor. It balances the sweetness and enhances the pumpkin, however you can also use light cream or half & half (10%) coffee cream.

Can I use fresh pumpkin for pumpkin pie bars?

I use canned pumpkin puree for baking for two main reasons: 1). Consistency - if I buy the same brand all the time then I am guaranteed to have the same results. Homemade pumpkin puree will vary in moisture content depending on how long you cook it; and 2). Ease! - it's so much easier to use canned pumpkin and the quality is just as good.

Do I need to dry the pumpkin puree for pumpkin pie bars?

No, blotting the pumpkin puree to remove moisture is not necessary for this recipe since it is a wet filling and we control the amount of moisture by controlling how much evaporated milk is in it.

Can I double this recipe?

Yes! You can double the recipe to feed a crowd and bake it in a 13x9-inch pan. It will need about another 10 minutes.

Do I need to chill pumpkin pie bars?

Yes. It is very important to refrigerate the cooled bars for at least 2 hours before slicing and serving. The filling is essentially a pumpkin custard and the texture will not be smooth until it is fully chilled and set.

How do I store these pumpkin pie bars?

Store these bars in an airtight container in the fridge for up to 3 days.

Can I freeze pumpkin pie bars?

I do not recommend freezing these bars as it will compromise the texture of the pumpkin filling.

If you love baking with pumpkin, check out these recipes:

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