Pecan Topped Pumpkin Pie Squares
Indulge in the perfect harmony of autumn flavors with these irresistibly rich Pecan Topped Pumpkin Pie Squares. This decadent dessert layers a buttery, crumbly shortbread crust with creamy spiced pumpkin pie filling, all crowned with a sweet, nutty pecan topping for the ultimate fall treat. With the cozy warmth of pumpkin pie spice and the crunch of caramelized pecans, every bite captures the essence of seasonal comfort food. Easy to slice and serve, these dessert bars are ideal for potlucks, holiday gatherings, or simply savoring alongside a dollop of whipped cream. Ready in just over an hour and designed to impress, these pumpkin pie squares are the perfect addition to your fall baking lineup.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, cold and cubed
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 2 large eggs
- 0.75 cups packed brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 0.5 cups light corn syrup
- 3 tbsp unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easier cleanup.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden. Set aside to cool slightly.
In another large bowl, whisk together the canned pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
Pour the pumpkin mixture over the baked crust and spread it out evenly. Bake for 20 minutes, then remove from the oven.
In a small mixing bowl, combine chopped pecans, light corn syrup, and melted butter. Stir until the pecans are well coated.
Sprinkle the pecan mixture evenly over the pumpkin layer. Return the dish to the oven and bake for another 20 minutes, or until set and the topping is golden brown.
Allow the pumpkin pie squares to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to fully set.
Once chilled, slice into 12 squares and serve. Optionally, top with whipped cream for an extra touch of indulgence.
Nutrition Facts
Calories |
5084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 590.8 g | 215% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 419.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1480 mg | 114% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
