PUMPKIN PECAN CRUNCH BARS — These pumpkin pie-style bars feature a nutty crust and a brown sugar and pecan streusel topping. A great alternative to pumpkin pie that will feed a Thanksgiving crowd!
It just wouldn’t feel like fall if I didn’t try a few new pumpkin recipes, and these Pumpkin Pecan Crunch Bars are my new favorite pumpkin treat!
The filling is very much like traditional pumpkin pie. It’s baked over a shortbread-style crust, made easy with the help of biscuit baking mix and chopped pecans.
Then the biscuit mix is combined with brown sugar, more pecans and butter to form a crunchy, streusel topping that makes these bars stand out from all the other pumpkin desserts out there.
Speaking as someone who loves pumpkin pie, I actually think I love these pumpkin bars even more! And even my husband and children, who don’t care for pumpkin pie, loved these bars.
I would absolutely consider serving this dessert in place of pumpkin pie for Thanksgiving dinner. I loved it that much.
And it’s the perfect fall dessert for serving a crowd, because it’s baked in a 9 x 13 pan, so you get more servings than you do with a pie.
I don’t know about you, but I like my pumpkin pie cold with a big dollop of whipped cream. These pumpkin bars were absolutely delicious served the same way.
Although I can see them being pretty tasty served warm with a scoop of vanilla ice cream too.
If you’re in charge of bringing dessert for Thanksgiving dinner, I highly recommend these nutty pumpkin bars. Just be prepared to get asked for the recipe!
Be sure to save this recipe for Pumpkin Pecan Crunch Bars recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Pumpkin Pecan Crunch Bars
- Bisquick baking mix
- Canned pumpkin
- Evaporated milk
- Spices: pumpkin pie spice, cinnamon, salt
- Brown sugar
For the crust
- 1 1/2 cups Bisquick mix
- 1/2 cup chopped pecans
- 1/2 cup butter, softened
For the filling
- 1 cup sugar
- 1 (15 oz.) can pumpkin
- 1 (12 oz.) can evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
For the topping
- 1 cup Bisquick mix
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 3/4 cups chopped pecans
- Heat oven to 350 degrees. Spray 9 x 13-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup chopped pecans. Using a pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of prepared pan. Bake 10 minutes or until just firm.
- Meanwhile, in large bowl, beat the filling ingredients with a wire whisk until smooth. Set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using a pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot crust. Sprinkle the streusel topping over the filling. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 436mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 6g
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Who Dished It Up First: Adapted from Betty Crocker