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Perfect Brown Butter Pecan Pumpkin Pie Bars

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These pumpkin pie bars feature a nutty brown butter shortbread crust, a creamy spiced pumpkin filling, and a crunchy brown butter pecan topping. They’re a crowd-pleasing fall dessert that’s easier than traditional pie.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 1/4 cups (156g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) evaporated milk
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (56g) unsalted butter
  • 1 cup (120g) chopped pecans
  • 1/4 cup (55g) packed light brown sugar
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Brown 1/2 cup butter in a saucepan over medium heat until golden and nutty. Pour into a bowl and cool 5 minutes.
  3. In a food processor, combine flour, 1/4 cup granulated sugar, powdered sugar, and 1/4 teaspoon salt. Pulse to mix. Add cooled brown butter and 1 teaspoon vanilla; pulse until mixture resembles coarse sand. Press into prepared pan. Bake 15 minutes until lightly golden. Cool slightly.
  4. In a large bowl, whisk together pumpkin puree, 3/4 cup granulated sugar, and 1/4 cup brown sugar. Add eggs one at a time, whisking well. Stir in evaporated milk, pumpkin pie spice, cinnamon, 1/4 teaspoon salt, and 1 teaspoon vanilla. Whisk until smooth.
  5. Pour filling over crust. Tap pan to release air bubbles. Bake 30 minutes until edges are set and center jiggles slightly.
  6. While bars bake, brown remaining 1/4 cup butter. Remove from heat and stir in pecans, 1/4 cup brown sugar, honey, 1/4 teaspoon salt, and 1/2 teaspoon vanilla. Cool slightly.
  7. After 30 minutes, remove bars from oven. Spoon pecan topping evenly over surface. Return to oven and bake 10-15 minutes more until topping is bubbly and filling is set.
  8. Cool completely on a rack, then refrigerate at least 2 hours before cutting into bars.

Notes

For cleaner slices, refrigerate bars for at least 2 hours or overnight before cutting. Brown butter can burn quickly—watch closely. If using fresh pumpkin puree, drain excess liquid. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin pie bars, brown butter, pecan, fall dessert, Thanksgiving, pumpkin bars

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