There’s something about fall that makes us crave the warm, cozy flavors of pumpkin and spice, and these Pumpkin Pecan Custard Pie Bars are the perfect treat to satisfy that craving. Imagine a soft, velvety pumpkin custard nestled on top of a buttery, pecan-studded crust, finished off with a subtle crunch. It’s like a pumpkin pie transformed into deliciously portable bars, making them ideal for everything from casual get-togethers to elegant holiday spreads. Whether you’re a pumpkin lover or simply looking for a new dessert to add to your fall baking rotation, these bars are a must-try!
Why Make These Pumpkin Pecan Custard Pie Bars?
There are a ton of pumpkin recipes out there, so why should you pick this one? Let’s break down some of the reasons these Pumpkin Pecan Custard Pie Bars stand out:
- Easy to Make: Unlike traditional pie recipes, which require you to make pie dough from scratch, this recipe uses a simple press-in crust that comes together in minutes. Perfect for bakers of all skill levels!
- Perfect for Fall: Pumpkin, cinnamon, ginger, and cloves – this recipe is filled with those iconic fall flavors that make every bite taste like the season itself.
- Great for Entertaining: These custard bars are easy to slice into neat portions, making them great for parties or potlucks. Plus, they travel much better than traditional pie slices!
- Texture Contrast: The combination of creamy custard with a nutty, buttery crust gives these bars an irresistible texture contrast that will have your guests coming back for seconds.
- Make-Ahead Friendly: These bars taste even better the next day after the flavors have had time to meld, making them perfect for prepping ahead of time for events like Thanksgiving or Friendsgiving.
Ingredients You’ll Need
Here’s everything you’ll need to make Pumpkin Pecan Custard Pie Bars:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans
For the Pumpkin Custard Filling:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs
- 1 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Instructions for Making Pumpkin Pecan Custard Pie Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan, making sure to coat the sides as well. In a medium-sized bowl, combine the flour, melted butter, granulated sugar, and chopped pecans. Stir the mixture until it becomes crumbly and evenly moist. Press the mixture into the bottom of the prepared pan, using your hands or the back of a spoon to ensure it’s spread out evenly and packed tightly.
Step 2: Bake the Crust
Once the crust is pressed into the pan, place it in the preheated oven. Bake for about 15 minutes or until the crust is golden brown and slightly firm to the touch. This step gives the crust a lovely buttery texture and prevents it from becoming soggy when you add the custard filling. Remove from the oven and let it cool slightly while you prepare the pumpkin custard.
Step 3: Make the Pumpkin Custard Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, and brown sugar until the mixture is smooth and well combined. Add in the cinnamon, ginger, cloves, salt, and vanilla extract, and whisk until all the spices are evenly distributed throughout the mixture.
Step 4: Pour and Bake
Pour the pumpkin custard filling over the pre-baked crust, spreading it out evenly with a spatula. Place the pan back into the oven and bake for 40-45 minutes, or until the custard is set. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 5: Cool and Slice
Once the bars are done baking, remove the pan from the oven and let it cool completely on a wire rack. The cooling process helps the custard set fully, ensuring clean slices. Once cooled, cut the bars into 12 equal squares. For an extra touch, serve each bar with a dollop of whipped cream or a sprinkle of cinnamon.
Tips and Substitutions
- Make it Gluten-Free: To make this recipe gluten-free, simply swap out the all-purpose flour for a 1:1 gluten-free flour blend.
- Use Fresh Pumpkin: If you prefer, you can use fresh pumpkin puree instead of canned. Just be sure to cook and strain it well to remove any excess water.
- Pecan Alternatives: If you’re not a fan of pecans or have a nut allergy, feel free to substitute them with walnuts, or omit them entirely. The crust will still be delicious!
- Spice It Up: Don’t hesitate to adjust the spices to your liking. You can add nutmeg for a warmer flavor or even a pinch of cardamom for something a little different.
Recipe Variations
- Pumpkin Chocolate Chip Bars: Stir in 1/2 cup of mini chocolate chips into the pumpkin custard mixture for a chocolatey twist.
- Maple Pumpkin Custard Bars: Replace the brown sugar with maple syrup to create a richer, more complex sweetness that pairs beautifully with pumpkin and spices.
- Nut-Free Version: If you’re catering to a nut-free crowd, simply leave out the pecans in the crust. The buttery shortbread crust will still provide a delicious base for the custard.
Nutritional Information (Per Serving)
Each serving of Pumpkin Pecan Custard Pie Bars contains approximately:
- Calories: 280 kcal
- Carbohydrates: 33g
- Fat: 15g
- Protein: 4g
- Fiber: 2g
- Sugar: 22g
These bars are a great source of vitamin A, thanks to the pumpkin, which provides over 100% of your daily requirement in just one serving! The pecans also add healthy fats, and you can easily modify the recipe to fit different dietary needs by making a few simple swaps.
Storage and Serving Suggestions
These bars are incredibly versatile and can be served in a number of ways:
- Storage: Store the bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months – just be sure to wrap them tightly in plastic wrap and foil before freezing.
- Serving Suggestions: Serve these bars chilled or at room temperature with a dollop of freshly whipped cream, a drizzle of caramel sauce, or a sprinkle of toasted pecans on top for added crunch. They pair beautifully with a warm cup of coffee or a spiced chai tea.
Frequently Asked Questions (FAQs)
Can I make these bars ahead of time?
Absolutely! In fact, these bars taste even better the next day once the flavors have had time to meld together. You can bake them up to two days in advance and store them in the fridge.
Can I double the recipe?
Yes, you can easily double the recipe and bake it in a 9×13-inch pan. You may need to increase the baking time slightly, so just keep an eye on it and test with a toothpick to ensure it’s fully set.
Can I use sweetened condensed milk instead of evaporated milk?
It’s best to stick with evaporated milk for this recipe. Sweetened condensed milk would make the custard overly sweet and could affect the texture. If you’re in a pinch and only have sweetened condensed milk, you can use it but reduce the amount of sugar in the recipe.
Related Recipes
If you loved these Pumpkin Pecan Custard Pie Bars, here are a few more fall-inspired recipes to try:
- Pumpkin Cheesecake Bars: A creamy cheesecake layer paired with spiced pumpkin on a graham cracker crust.
- Maple Pecan Pie Bars: A rich and gooey pecan pie filling on a buttery shortbread crust.
- Apple Cinnamon Crumble Bars: Tender apple filling with a crunchy oat crumble, perfect for apple season.
Conclusion
These Pumpkin Pecan Custard Pie Bars are the perfect way to bring the flavors of fall to your dessert table. With a buttery pecan crust and a smooth, spiced pumpkin custard, they’re a delicious twist on classic pumpkin pie – without all the fuss. Whether you’re serving them at a family gathering, holiday party, or simply enjoying them with a cup of tea on a crisp autumn afternoon, they’re sure to be a hit. So grab your baking pan and start whipping up a batch today! Let us know in the comments how they turned out, and don’t forget to explore our other mouthwatering recipes for more inspiration.
