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Perfect Pumpkin Pie Bars with Brown Butter Pecan Crumble

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These pumpkin pie bars feature a buttery shortbread crust, a silky spiced pumpkin filling, and a crunchy brown butter pecan crumble. They’re easy to make, slice beautifully, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup unsalted butter (for crust)
  • 2 cups all-purpose flour (for crust)
  • ½ cup powdered sugar (for crust)
  • ½ teaspoon salt (for crust)
  • 1 (15-ounce) can pumpkin puree (for filling)
  • 1 (14-ounce) can sweetened condensed milk (for filling)
  • 2 large eggs (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 ½ teaspoons pumpkin pie spice (for filling)
  • ½ teaspoon ground cinnamon (for filling)
  • ¼ teaspoon salt (for filling)
  • ½ cup unsalted butter (for crumble)
  • 1 cup all-purpose flour (for crumble)
  • ½ cup packed brown sugar (for crumble)
  • ½ cup chopped pecans (for crumble)
  • ½ teaspoon ground cinnamon (for crumble)
  • ¼ teaspoon salt (for crumble)

Instructions

  1. Brown the butter for the crust: In a small saucepan over medium heat, melt 1 cup unsalted butter. Stir constantly until it foams, then the foam subsides and brown specks form. Once it smells nutty and turns golden amber (5-7 minutes), remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Make the crust: In a food processor, pulse 2 cups flour, ½ cup powdered sugar, and ½ teaspoon salt. Add the cooled brown butter and pulse until the mixture looks like damp sand and holds together when pinched. (Alternatively, stir dry ingredients together, then pour in butter and mix with a fork.)
  3. Press and par-bake the crust: Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Press the crust mixture evenly into the bottom. Bake at 350°F for 15 minutes, until edges are just golden. Set on a rack to cool.
  4. Brown the butter for the crumble: In the same saucepan (wiped clean), melt ½ cup butter and repeat the browning process. Once amber and fragrant, pour into a small bowl and let cool for 5 minutes.
  5. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and glossy.
  6. Make the pecan crumble: In a medium bowl, stir together 1 cup flour, ½ cup brown sugar, ½ cup chopped pecans, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour in the cooled brown butter and stir with a fork until clumps form.
  7. Assemble the bars: Pour the pumpkin filling over the warm par-baked crust and spread evenly. Sprinkle the pecan crumble evenly over the top.
  8. Bake at 350°F for 35-40 minutes, until the filling is set around the edges but still slightly jiggly in the center. If the crumble browns too quickly after 25 minutes, tent loosely with foil.
  9. Cool completely on a wire rack for at least 2 hours at room temperature, then refrigerate for at least 2 more hours (overnight is best).
  10. Slice and serve: Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t rush the browning of the butter; use room temperature eggs; don’t overbake (center should jiggle slightly); chill before slicing for clean cuts; toast pecans for extra flavor. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use vegan butter. Bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin pie bars, brown butter pecan crumble, fall dessert, pumpkin bars, easy pumpkin dessert

Find it online: https://prismtaste.com/perfect-pumpkin-pie-bars-with-brown-butter-pecan-crumble/