Pumpkin Pecan Custard Pie Bars

Pumpkin Bars

If you love classic pumpkin pie, you have got to try these Pumpkin Pecan Custard Pie Bars! It is a rich and creamy dessert with the flavors of the tradition pie, but without having to roll out a pie crust!

Not only are these bars easier to make than pie, but they are also topped with sugared pecans for a delicious crunch.

• pie crust

What is custard?

Custard is simply baked cream, eggs and sugar. Rarely is custard eaten entirely plain. Instead, it is a wonderful base to delicious desserts. From Cranberry Orange Custard Pie to Blueberry Lemon Custard Bars, it adds a creamy richness to any sweet.

Custard pairs particularly well with fruit. Seeing pumpkin is technically a fruit, it fits right in with the rest.

• Cranberry Orange Custard Pie
• Blueberry Lemon Custard Bars

What is the difference between pumpkin pie and pumpkin custard pie?

You might be asking yourself, what makes these pumpkin custard pie bars as opposed to pumpkin pie bars? Technically all pumpkin pie is a custard, as it is made from a cream and egg base.

I distinguish this recipe as custard, because it has MORE custard than traditional pumpkin pie. A bit more cream and egg leave you with a lighter and smoother texture that is amazing.

And if your family can’t decide between pumpkin pie and pecan pie, this dessert is the best of both worlds!

How to make Pumpkin Custard Pie Bars

The first step to these pumpkin bars is the buttery and flaky crust. Unlike traditional pie crust that has to be rolled out, which is frankly kind of a pain, you can just press this crust into the pan.

Flaky Pie Crust

1 cup flour

1/2 tsp. salt

6 Tbsp. cold butter, cubed

1 Tbsp. water

Add the flour, salt and cold butter to a medium bowl. Using a pastry knife or two butter knives, cut the butter into the flour until the butter is well combined.

Mix in the water until the mixture is course and crumbly. Add it to a greased 9×9 baking pan and shake it around until it is even distributed over the bottom of the pan.

Using your hands, press the crust down into the pan. If there are some small lumps of butter, don’t worry about it. It will bake up nicely.

Pumpkin Custard Filling

3 eggs beaten

1 cup granulated sugar

1 cup heavy whipping cream

1/4 cup all-purpose flour

½ tsp. salt

15 oz. can pumpkin puree

1 1/2 tsp. pumpkin spice

In a medium bowl, blend the filling ingredients until the mixture is smooth. Pour the pumpkin custard over the pie crust. Bake the pumpkin bars at 350° for 40 minutes.

Sugared Pecan Topping

2 Tbsp. butter

1 cup chopped pecans

1/4 cup brown sugar

While the pumpkin bars are baking, melt the butter in a small microwave safe bowl. Toss the pecans in the butter until they are well coated. Add the brown sugar and toss until the pecans are evenly coated in sugar.

After 40 minutes of baking, carefully remove the pumpkin bars from the oven. Sprinkle the sugared pecans evenly over the top of the pumpkin custard.

Return the bars to the oven and bake an additional 20-30 minutes, until the custard is mostly set. The custard is done when there is just a small 2-3 inch section in the center of the pan that is jiggly. As the bars cool, this part will set up firm. If any larger of a section is still jiggly, the bars will not completely set up.

What is the difference between pumpkin pie mix and pumpkin puree?

Pumpkin pie mix isn’t the same as pumpkin puree. The pie mix is sweetened and spiced. It is essentially a shortcut for making pumpkin pie.

You shouldn’t interchange the two, or the recipe that calls for pumpkin puree will be overly sweet and spiced too much.

For these Pumpkin Custard Pie Bars, stick with a good old fashioned can of pumpkin puree. My Mom and many fellow Midwesterners swear by Festal pumpkin. Libby and other brands do the job as well.

What should I serve with pumpkin bars?

It is important to let the pumpkin bars cool to room temperature before serving. As difficult as it is to wait when the smell of warm pumpkin is wafting through your house, don’t be impatient and cut into them too soon. If you do, they may not fully be set yet, and the custard can run some.

Whipped cream topping

When you go to serve the pumpkin pecan bars, there is nothing better than a big dollop of homemade whipped cream. You can dust it with a little cinnamon for a beautiful finish.

Cool whip or vanilla ice cream are also good options, but I highly recommend the homemade whipped cream.

1 cup heavy whipping cream

2 Tbsp. granulated sugar

Add the heavy cream and sugar to a small bowl. Beat it with a mixer until soft peaks form. It really is worth the extra 5 minutes effort.

More amazing pumpkin desserts!

If you love pumpkin desserts as much as my family does at holiday dinners, then check out some more of these festive pumpkin recipes.

Pumpkin Ice Cream Sandwiches

Pumpkin Cheesecake Brownies

• Pumpkin Cake Bars
• Pumpkin Swirl Cheesecake
• Pumpkin Mousse Dip with Pie Crust Dippers

Serving: 1 g | Calories: 473 kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 14 g | Polyunsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 375 mg | Fiber: 3 g | Sugar: 30 g