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These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

Pumpkin pie squares on a cooling rack
Prep Time
15 min
Cook Time
1h 30 min
Yields
12 to 16 squares

It’s fall! Which means, it’s time to celebrate with a pumpkin dessert. Pumpkin bars, cookies and loaves are among my favourite, but you can’t forget the most important of all — pumpkin pie. These Baking Therapy pumpkin pie bars have a rich and smooth filling blended with warming spices like cinnamon, ginger and clove, as well as a gingery cookie crust. Serve with fresh whipped cream and spiced candied pecans for a little crunch. Once you try these babies, I promise you’ll be hooked!

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ingredients

Crust

1
cup gingersnap cookie crumbs
1 ⅓
cup (9 full sheets) graham cracker crumbs
¼
cup brown sugar
¾
tsp ground cinnamon
7
Tbsp butter, melted

Filling

cup brown sugar
2
eggs
2
egg yolks
1
can (300 ml) sweetened condensed milk
3 ⅓
cup (796 ml can) pumpkin puree
2
tsp ground cinnamon
1
tsp ground ginger
½
tsp ground nutmeg
¼
tsp ground cloves
2
tsp vanilla extract
½
tsp salt

Pecans

½
egg white
2
Tbsp granulated sugar
2
Tbsp brown sugar
1
tsp cinnamon
¼
tsp salt
½
tsp vanilla extract
1 ½
cups whole pecans
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directions

ingredients for pumpkin pie squares
Step 1

Preheat oven to 350°F. Line and grease a 9-inch square pan.

Step 2

Start making the crust. Pulse the gingersnap cookies and graham crackers into a fine crumb in a food processor or use a resealable plastic bag and crush with rolling pin. Add to a bowl with brown sugar, cinnamon and melted butter. Mix together until it resembles wet sand. Transfer to pan, press mixture down and bake for 10 minutes.

Step 3

While the crust is baking, whip up the filling. In a large bowl, whisk together the brown sugar, eggs and egg yolks. Add the condensed milk, pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla and salt. Whisk until fully combined.

Step 4

Pour the filling over the crust and bake in the oven for 20 minutes, then lower the oven to 325°F and bake for another 30 minutes. The centre should be firm and the sides will start to pull away from the pan. Let cool completely in pan.

Pumpkin filling being poured into a baking dish
Step 5

Whisk together egg white, sugar, brown sugar, cinnamon, salt and vanilla. Toss in the pecans. Bake at 300°F for 25-30 minutes, stirring every 15 minutes.

A bowl of spiced pecans
Step 6

Slice into 12 or 16 squares.

Pumpkin pie squares, sliced
Step 7

Serve with fresh whipped cream and candied pecans for crunch.

Pumpkin pie squares, ready to serve

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