The Ultimate Pumpkin Pecan Custard Pie Bars Recipe for Fall Bliss

Whipping up a delectable pumpkin pecan custard pie bar brings pure autumn comfort to your kitchen.

Seasonal ingredients dance together in this delightful dessert.

Creamy pumpkin meets crunchy pecans for a mouthwatering experience.

Subtle spices weave through each tender bite, creating warmth and nostalgia.

Homemade treats always spark joy around the table.

Smooth custard and crisp pastry layers promise a delightful indulgence that will have everyone asking for seconds.

You won’t be able to resist this irresistible fall favorite.

Pie Bars That Mix Custard, Pumpkin, and Nutty Crust

• Effortless Baking Bliss: Whip up these delectable bars with minimal kitchen skills, making them perfect for novice bakers looking to impress.
• Crowd-Pleasing Comfort: Combining the rich flavors of pumpkin custard and crunchy pecans, these bars are guaranteed to be a hit at family gatherings, potlucks, or holiday celebrations.
• Versatile Dessert Delight: Enjoy these bars as a quick sweet treat, elegant dessert, or make-ahead option that's equally delicious served warm or chilled, offering flexibility for any occasion.
• Textural Sensation: Experience a delightful contrast between the smooth, creamy pumpkin custard and the crispy, caramelized pecan topping that adds an irresistible crunch to every bite.

Ham & Potato Casserole (Crockpot) Ingredient Breakdown

• All-Purpose Flour: Provides the base for the crisp bottom layer.
• Salt: Enhances the flavor of the crust.
• Cold Butter: Creates flaky texture in the crust.
• Water: Helps bind the crust ingredients.

• Eggs: Gives structure to the creamy filling.
• Granulated Sugar: Sweetens the custard base.
• Heavy Whipping Cream: Adds richness and smooth texture.
• Flour: Helps thicken the custard.
• Salt: Balances the sweetness.
• Pumpkin Puree: Provides signature autumn flavor.
• Pumpkin Spice: Adds warm, seasonal spice notes.

• Pecans, Chopped: Adds crunch and nutty flavor.
• Brown Sugar: Creates a sweet, caramelized topping.
• Butter, Melted: Helps bind the pecan topping.

Pumpkin Pecan Custard Pie Bars Baking Guide

Step 1: Prep the Baking Surface

Warm up your oven to 350°F. Generously grease a 9″x9″ baking pan to ensure easy removal of your delicious bars.

Step 2: Create the Crust Foundation

• Flour
• Salt

Work the cold butter into the dry ingredients using a pastry blender or two knives until the mixture looks like rough, crumbly pebbles. Splash in water and gently mix until the dough just comes together. Press the dough evenly across the bottom of the prepared pan, creating a smooth base.

Step 3: Whip Up the Creamy Custard Filling

• Eggs
• Granulated sugar
• Heavy whipping cream
• Flour
• Salt
• Pumpkin puree
• Pumpkin spice

Blend until the mixture becomes silky smooth. Pour this luscious custard directly over the prepared crust.

Step 4: Bake the Initial Layer

• Melted butter
• Chopped pecans
• Brown sugar

Stir until the pecans are completely coated with the sweet, buttery mixture.

Step 5: Add the Pecan Crunch

After 40 minutes, pull the pan out of the oven. Sprinkle the pecan mixture evenly across the top of the custard. Return the pan to the oven and continue baking for an additional 20-30 minutes. The filling should be set but still have a slight jiggle in the center.

Step 6: Cool and Serve

Let the bars cool completely at room temperature. This allows the custard to set perfectly. Slice into squares and serve with a dollop of whipped cream or your preferred topping for a decadent dessert experience.

Bar Tips for Pumpkin Pecan Custard Perfection

• Chill the Crust Dough: Refrigerate the crust mixture for 15-20 minutes before pressing into the pan to ensure a flakier texture and prevent spreading during baking.
• Control Pecan Crunch: Toast pecans briefly before mixing with brown sugar and butter to enhance their nutty flavor and add extra depth to the topping.
• Check Custard Doneness: Insert a knife near the center of the bars – if it comes out clean with just a slight wobble, the custard is perfectly baked and will set as it cools.
• Swap Spice Blend: Create your own pumpkin spice mix using ground cinnamon, nutmeg, ginger, and cloves for a personalized and fresher flavor profile.
• Dairy-Free Option: Replace heavy whipping cream with coconut cream and use dairy-free butter alternatives to make the bars suitable for lactose-intolerant guests.

Storing Pumpkin Custard Pie Bars With Ease

• Store the pumpkin pecan custard pie bars in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual bars or the entire pan in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 325°F. Place bars on a baking sheet and warm for 10-15 minutes until heated through. Cover with foil to prevent over-browning.
• Let chilled bars sit at room temperature for 15-20 minutes before serving to soften the texture and enhance flavor.

Pumpkin Custard Pie Bars Pairings

• Pair with Spiced Bourbon Whipped Cream: Whip heavy cream with a splash of bourbon and a pinch of cinnamon for a luxurious, warming accompaniment that complements the pie's rich, autumnal flavors.
• Enhance with Caramel Espresso: Drizzle a small amount of salted caramel sauce and serve with a shot of smooth espresso to balance the sweet, nutty profile of the pumpkin pecan bars.
• Match with Maple Cream Liqueur: Pour a chilled maple cream liqueur alongside the dessert to echo the warm, seasonal notes and add a creamy, indulgent touch to each bite.
• Complement with Cinnamon Apple Cider: Serve a warm, spiced apple cider that highlights the pie's pumpkin spice and provides a refreshing, tangy contrast to the rich, custard-like texture.

Pumpkin Pecan Custard Pie Bar Styles

• Gluten-Free Pumpkin Pecan Bars: Replace wheat flour with almond flour or gluten-free flour blend to create a celiac-friendly version that maintains the rich, creamy texture.
• Vegan Pumpkin Custard Squares: Substitute eggs with silken tofu, use coconut cream instead of heavy whipping cream, and replace butter with plant-based margarine for a dairy-free alternative.
• Keto-Friendly Pumpkin Pecan Dessert: Swap granulated sugar with erythritol or stevia, use almond flour for the crust, and increase nut content to create a low-carb, ketogenic-friendly treat that's equally delicious.
• Nut-Free Pumpkin Custard Bars: Remove pecans and replace with sunflower seeds or pumpkin seeds for those with nut allergies, maintaining the same crunch and nutritional profile.

FAQs

• What makes the crust different from traditional pie crusts?

The crust is pressed directly into the pan instead of being rolled out, making it easier to prepare and creating a more rustic, homemade texture.

• Can I use salted butter instead of unsalted butter?

Yes, but reduce or eliminate the added salt in the recipe to prevent the bars from becoming too salty.

• Is pumpkin spice the same as ground cinnamon?

No, pumpkin spice is a blend of cinnamon, ginger, nutmeg, and allspice, which provides a more complex and rich flavor profile compared to plain cinnamon.

• How do I know when the custard is properly baked?

The custard should be set around the edges but still slightly jiggly in the center, which indicates it’s done and will continue to set as it cools.

Pumpkin Pecan Custard Pie Bars Recipe

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• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Indulgent pumpkin pecan custard pie bars blend seasonal warmth with rich, creamy textures that dance across your palate. Sweet autumn memories emerge in each delectable square, inviting you to savor classic holiday comfort with a sophisticated twist.

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Ingredients

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Pumpkin Filling Ingredients:

• 15 ounces (425 grams) pumpkin puree
• 3 eggs, beaten
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin spice

Crust Ingredients:

• 1 cup flour
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1 tablespoon water

Pecan Topping Ingredients:

• 1 cup chopped pecans
• 1/4 cup brown sugar
• 2 tablespoons melted butter

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Instructions

1. Meticulously grease a 9″x9″ baking pan and warm the oven to a precise 350°F (175°C).
2. Craft the pie crust by blending flour and salt, then methodically incorporate cold butter until the mixture transforms into delicate, crumbly texture. Introduce water sparingly, gently mixing until the dough coheres, then press uniformly across the pan’s bottom.
3. Create a silky custard base by whisking eggs, granulated sugar, heavy whipping cream, flour, salt, pumpkin puree, and pumpkin spice until achieving a velvety, homogeneous consistency. Delicately cascade this luxurious filling over the prepared crust.
4. Position the pan in the preheated oven and bake for 40 minutes, during which prepare the pecan topping by combining melted butter, chopped pecans, and brown sugar, ensuring each pecan is luxuriously coated.
5. After the initial baking period, carefully extract the pan and generously distribute the pecan mixture across the partially set custard surface. Return to the oven for an additional 20-30 minutes, monitoring until the filling sets with a subtle center jiggle.
6. Permit the bars to cool completely at ambient temperature, allowing the flavors to harmonize and stabilize before slicing into elegant portions. Optional: Embellish with a dollop of whipped cream for enhanced indulgence.

Notes

• Ensure butter is ice-cold for the flakiest, most tender crust that practically melts in your mouth.
• Gently press crust mixture without overworking to maintain a delicate, crumbly texture that won’t become tough.
• Strain pumpkin custard through a fine-mesh sieve for an ultra-smooth, silky filling without any lumps or inconsistencies.
• Swap pecans with other nuts like walnuts or almonds for a personalized twist that keeps the recipe exciting and adaptable.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg