Pumpkin Pie Bars with Pecan Streusel
Creamy spiced pumpkin custard over a crisp gingersnap crust, finished with buttery pecan-oat streusel.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 365 minutes
- Yield: 16 bars
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fine gingersnap crumbs
- 6 tablespoons unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3/4 teaspoon kosher salt, divided
- 3/4 cup chopped pecans
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar, for streusel
- 4 tablespoons unsalted butter, softened
Instructions
- Prepare: Heat oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment and grease lightly.
- Bake crust: Mix gingersnap crumbs with melted butter, press firmly in pan, and bake 8 minutes.
- Mix filling: Whisk pumpkin, 3/4 cup brown sugar, granulated sugar, eggs, milk, vanilla, spices, and 1/2 teaspoon salt until smooth. Pour over crust.
- Start baking: Bake 20 minutes. Meanwhile mix pecans, oats, flour, 1/3 cup brown sugar, remaining salt, and softened butter into crumbs.
- Add streusel: Sprinkle streusel over the partially set filling. Bake 25 to 30 minutes more until edges are set and center wobbles slightly.
- Cool: Cool completely, refrigerate at least 4 hours, lift out, and cut into 16 bars.
Notes
Use plain pumpkin puree, not pie filling. Refrigerate for up to 4 days. Contains milk, wheat, egg, and tree nuts. Images are AI-generated illustrations; recipe not kitchen-tested.