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Pumpkin Pecan Custard Pie Bars

Bring the family together this fall with a fantastic no-bake dessert that everyone will love! These Pumpkin Pecan Custard Pie Bars are the perfect family-friendly treat to enjoy during cozy gatherings and festive celebrations. Make a batch ahead of time for Thanksgiving or any autumn occasion, and watch as they become a seasonal favorite! NoBakeDessert FamilyFriendlyDessert FallBaking PumpkinDessert PecanTreats ThanksgivingRecipes Afterka
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Ingredients
  

Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 egg yolk

1 tablespoon cold water

Filling:

1 cup pure pumpkin puree (not pumpkin pie filling)

¾ cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup pecans, chopped

Topping:

Whipped cream (optional)

Extra chopped pecans for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

      - In a mixing bowl, combine the flour and powdered sugar. Add the softened butter and mix until crumbly.

        - Stir in the egg yolk and cold water until the dough comes together. If too dry, add a little more water.

          - Press the dough evenly into the bottom of the prepared dish. Bake for 15 minutes or until lightly golden. Remove from oven and let cool.

            Make the Filling:

              - In a large bowl, whisk together the pumpkin puree, brown sugar, and granulated sugar until well combined.

                - Add the eggs, one at a time, mixing well after each addition.

                  - Pour in the heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.

                    Combine and Bake:

                      - Fold in the chopped pecans into the pumpkin mixture.

                        - Pour the pumpkin pecan custard filling over the pre-baked crust, spreading it evenly.

                          - Bake for 40-45 minutes or until the filling is set and slightly jiggles in the center.

                            Cool and Serve:

                              - Allow the pie bars to cool at room temperature for at least 2 hours. Then refrigerate for at least another hour to fully set.

                                - Once chilled, cut into bars. Serve topped with whipped cream and extra chopped pecans if desired.

                                  Prep Time: 30 minutes | Total Time: 3 hours (including cooling) | Servings: 12 bars