This year marks the beginning of establishing family traditions at our dining table. Our little baby is growing into a boy and is beginning to experience the world through all his senses, feeling the crunch of fall leaves beneath his feet and savoring the buttery smoothness of pumpkin pie. The two essential components of a Thanksgiving feast, roasted turkey and pumpkin pie, now have reliable recipes that will be cherished for many years ahead!
It took me some time, several Thanksgivings, and numerous pies (none of which were wasted, of course!), but I have finally discovered the ideal pumpkin pie. The secret is found in a few key ingredients, one of which is vanilla beans (I prefer Rodelle Madagascar Vanilla Beans), along with a few other enhancements that I will share today!
Pumpkin pie, while it may seem like a simple recipe, can be challenging to perfect. Some recipes tend to be overly sweet, excessively pumpkin-flavored, or include too many ingredients that I do not favor. This particular recipe consists solely of pure ingredients, without any processed sugar, yet it remains sweet, smooth, and rich, just as it ought to be!
So, what are my additional secrets? This recipe does not rely solely on pumpkin; it incorporates a blend of pumpkin and sweet potato for natural sweetness. The pie is then infused with maple syrup, vanilla bean, and autumn spices. Unlike most pumpkin pie recipes, this one does not use evaporated milk; instead, I opt for almond milk or heavy cream. Both options yield excellent results. To top it all off, there is no sugar required; this pie is delightful as it is. Trust me, or better yet, try it for yourself!
Notes
We have tested this recipe using both almond milk and heavy cream and thoroughly enjoyed both variations. Naturally, the cream version is richer, but the full flavor is preserved in both pies!
INSTRUCTIONS
Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled. The home made pumpkin is ready...enjoy it ! real-pumpkin-pie
This recipe for pumpkin pecan pie bars originates from my friend Erin at Texanerin Baking. She shared it with us several years ago, and I was recently reminded of how much I adore these bars.
I mean, merging two classic Thanksgiving pies into a single delectable bar dessert? That’s a tough combination to surpass.
Sliced pumpkin pecan pie bars displayed on a sheet of parchment paper.
Fuss-free pumpkin pecan pie bars
I have been eager to combine pumpkin and pecan pie for some time. The fusion of the two seemed far more appetizing than a standard pumpkin or pecan pie!
Initially, I intended to create a pumpkin pecan pie, but the filling and topping proved to be a bit excessive for a pie dish. I then attempted mini pies, which, while adorable, took an eternity to prepare and tended to stick to the muffin liners.
Thus, we arrive at the simplest and least complicated version – pumpkin pecan pie bars!
My favorite aspect of these bars is the crust. I have never been particularly fond of crust (unless it’s a chocolate cookie crust, like in these mini pumpkin cheesecakes!), but this crust is anything but ordinary.
With half a cup of sugar included, this crust resembles a sugar cookie more than a typical pie crust. And it’s fantastic.
If you have any family members who are gluten-free, this is a wonderful treat that can be easily adapted to be gluten-free. I prefer using Bob’s Red Mill 1-to-1 gluten-free flour – it’s a simple substitute for all-purpose flour.
This is all that is required to prepare this gluten-free recipe! In all honesty, it is just as delightful as the version made with all-purpose flour. If you possess that flour, you can also create my pumpkin cupcakes, which are truly the finest pumpkin cupcakes I have ever tasted!
Three pumpkin pecan pie bars are arranged on a white plate.
Instructions for preparing these pumpkin pecan pie bars
Although this recipe consists of three components – the crust, the pumpkin pie filling, and the pecan topping – there is no need to worry. These bars are, in fact, quite simple to prepare!
Necessary ingredients
Rather than using a conventional pie crust, we will be creating a sugar-cookie-like crust for these bars. The ingredients you will require are:
½ cup unsalted butter at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
1 cup + 2 tablespoons all-purpose flour, or a 1-to-1 gluten-free baking mix for a gluten-free alternative
Ensure that your butter is softened prior to mixing the crust. If you forget to take it out in advance, refer to my tips for quickly softening butter.
Ingredients for the pumpkin pecan pie bars displayed on a countertop.
Next, we will prepare the pumpkin pie filling. For this, you will need:
When purchasing your pumpkin, ensure that you select pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains additional ingredients that could disrupt the proportions for this recipe.
I enjoy incorporating some brown sugar into this filling. If you find yourself without brown sugar, you can quickly create a substitute to use instead.
Evaporated milk is available in two sizes: 5-ounce and 12-ounce cans. This recipe requires the smaller can size, so be certain that is what you are selecting at the store.
Lastly, we will combine a straightforward pumpkin streusel for the pecan topping. The ingredients needed are:
½ cup lightly packed brown sugar
gluten-free baking mix for a gluten-free alternative
1 1/2 teaspoons of cinnamon
¼ teaspoon of fine sea salt
¼ cup of unsalted butter at room temperature
1 1/2 cups of chopped pecans
I prefer using cinnamon for the pecan topping; however, you may opt for pumpkin pie spice if you wish to infuse the dessert with flavors of ginger, nutmeg, allspice, and clove.
Preparation of this recipe
Begin by preparing the sugar-cookie crust. Utilize a mixer to cream the butter and sugar together until the mixture is light and fluffy. This process should take approximately 3-5 minutes.
Incorporate the vanilla, salt, and flour, mixing on low speed until the ingredients are combined and crumbly.
Crust mixture for pumpkin pecan bars in a white bowl.
Baked crust for pumpkin pecan pie bars cooling on a wire rack.
Press the crust dough into a parchment-lined 8×8-inch pan. Bake at 350°F for 15-17 minutes, or until the crust begins to brown at the edges.
Allow the crust to cool for about 15 minutes while you prepare the pumpkin and pecan components.
For the pumpkin pie filling, whisk together all ingredients except the eggs. Once the mixture is thoroughly combined, add the eggs and whisk until fully incorporated. Set this mixture aside.
Pumpkin pie filling in a metal mixing bowl.
Pecan streusel topping mixture in a glass mixing bowl.
For the pecan topping, combine the sugar, flour, cinnamon, and salt in a bowl. Use your fingertips to blend in the softened butter, then stir in the pecans.
Evenly pour the pumpkin filling over the crust, then sprinkle the pecan streusel on top.
Unbaked pumpkin pecan pie bars in a baking pan, ready to be placed in the oven.
Baked and cooling pumpkin pecan pie bars on a wire rack.
Bake the pumpkin pecan pie bars for 40 minutes. The topping should be crisp, and the center should be set.
Allow the bars to cool completely before slicing and enjoying with a dollop of homemade whipped cream.
Overhead view of sliced pumpkin pecan pie bars.
Storage and freezing
These pumpkin pecan pie bars can be kept at room temperature for one day. If longer storage is required, place them in the refrigerator for up to three days.
Since both pumpkin pie and pecan pie can be easily frozen, it follows that these bars can also be frozen!
Allow the bars to cool completely. You can either cut them into individual bars and place them in an airtight container, or you can wrap the entire pan securely with a layer of plastic wrap followed by a layer of foil.
You can freeze them for up to a month. Allow the bars to cool at room temperature for a few hours or refrigerate them overnight.
Fork cutting a bite from the corner of a plated pumpkin pecan pie bar.
Yes, you are welcome to use homemade pumpkin puree in place of canned for these bars. You will require approximately 2 cups of homemade puree for this recipe.
Keep in mind that canned pumpkin puree typically contains various types of squash, resulting in a more vibrant color compared to homemade pumpkin puree. If you opt for homemade, the pumpkin pie filling may not be as dark orange as mine, but it will still be delicious.
Do you have a gluten-free flour you recommend?
My preferred gluten-free flour for this recipe is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. It serves as a straightforward substitute for all-purpose flour.
If you have another brand that you prefer, that is perfectly fine! Just ensure that it is a direct 1-to-1 substitute for all-purpose flour before incorporating it into this recipe.
Notes
Store at room temperature for one day or refrigerate for up to three days.
My preferred 1-to-1 gluten-free flour is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
PREHEAT oven to 350°F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl.
Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream. Cool. Enjoy the PUMPKIN PECAN PIE SQUARES recipes !!!
MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
Cooks Note:
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for additional 15 to 20 minutes or until pies test done.
If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust.
The home made pumpkin recipe is ready to serve...enjoy it with friends ! Nice !
Mix together pumpkin, sugar, salt and spices. Add pumpkin mixture to ice cream and blend well. (If using fresh or frozen pumpkin, squeeze out excess liquid).
Pour into pie shell and freeze until firm.
Top with whipped cream flavored with confectioners' sugar and a few drops of rum or serve with vanilla ice cream. The home made pumpkin recipe frost is ready to serve...!
This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid.
Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.
Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer. The home made pumpkin is ready to serve....enjoy it !
INSTRUCTIONS
PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
CREAM CHEESE FILLING:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
INSTRUCTIONS
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.
