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Perfect Maple Pecan Pumpkin Pie Bars Recipe with Brown Butter Crust

maple pecan pumpkin pie bars - featured image
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These pumpkin pie bars feature a rich brown butter crust, smooth pumpkin custard filling, and a sticky maple pecan topping, perfect for fall gatherings and easy to make in under an hour.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (60ml) maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (120g) chopped pecans, toasted
  • 1/3 cup (80ml) maple syrup
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (25g) light brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 1/2 cup (115g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams, then starts to turn golden brown with toasted nutty aroma (about 5 minutes). Remove from heat immediately once browned to avoid burning.
  2. Make the crust: In a large bowl, combine 1 1/2 cups (190g) all-purpose flour, 1/4 cup (50g) granulated sugar, and 1/4 teaspoon salt. Pour in the warm brown butter and stir with a spatula until a crumbly dough forms. Press this mixture evenly into the bottom of a 9×13 inch baking pan. Bake in a preheated 350°F (175°C) oven for 15 minutes or until golden brown at the edges.
  3. Prepare the pumpkin filling: While the crust bakes, whisk together 1 cup (245g) pumpkin puree, 2 large eggs, 1/2 cup (100g) packed brown sugar, 1/4 cup (60ml) maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until smooth. Set aside.
  4. Toast the pecans: In a dry skillet over medium heat, toast 1 cup (120g) chopped pecans for 3-5 minutes, stirring often, until fragrant. Remove from heat and let cool slightly.
  5. Mix the topping: In a small bowl, combine toasted pecans, 1/3 cup (80ml) maple syrup, 2 tablespoons (28g) melted butter, 2 tablespoons (25g) light brown sugar, and 1 teaspoon vanilla extract. Stir until well combined.
  6. Assemble and bake: Pour the pumpkin filling over the pre-baked crust, spreading evenly with a spatula. Spoon the pecan topping over the pumpkin layer, gently pressing it down so it sticks but doesn’t sink. Bake at 350°F (175°C) for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
  7. Cool and slice: Allow bars to cool completely in the pan on a wire rack (about 2 hours). Refrigerate for at least an hour before slicing into squares to help them hold their shape. Use a sharp knife, wiping between cuts for clean edges.

Notes

Use King Arthur all-purpose flour for best texture or almond flour for gluten-free. For dairy-free, substitute butter with plant-based alternatives that brown well. Watch the bars closely in the last 10 minutes of baking and tent with foil if nuts darken too fast. The filling should jiggle slightly when done. Chill bars before slicing for clean cuts.

Nutrition

Keywords: pumpkin pie bars, maple pecan bars, brown butter crust, fall dessert, easy pumpkin recipe, holiday dessert, pumpkin custard bars

Find it online: https://bakebelle.com/perfect-maple-pecan-pumpkin-pie-bars-recipe-with-brown-butter-crust-easy-steps/