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Best Brown Butter Pumpkin Pie Bars with Pecan Crust

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These brown butter pumpkin pie bars feature a nutty pecan crust and silky pumpkin filling. They’re portable, sliceable, and actually better than traditional pumpkin pie.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 ¼ cups all-purpose flour
  • ¾ cup finely chopped pecans
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • ¼ cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter: Cut the stick of butter into pieces and place in a light-colored saucepan over medium heat. Swirl occasionally until the butter melts, foams, and turns a deep amber color with brown specks (about 5-7 minutes). Immediately pour into a heatproof bowl to stop cooking.
  2. Make the crust: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides. In a food processor, pulse flour, chopped pecans, powdered sugar, and salt until sandy. Drizzle in browned butter and vanilla, then pulse until the mixture clumps when pinched.
  3. Press the crust mixture evenly into the prepared pan using the bottom of a measuring cup. Prick all over with a fork. Bake for 15-18 minutes until edges are golden. Cool on a rack.
  4. Make the filling: In a large bowl, whisk pumpkin puree and sweetened condensed milk until smooth. Add brown sugar, pumpkin pie spice, cinnamon, and salt; whisk again. In a small bowl, lightly beat eggs, then add to pumpkin mixture with vanilla. Whisk gently until combined—do not overmix.
  5. Assemble and bake: Pour filling over pre-baked crust and spread gently to edges. Bake at 350°F for 35-40 minutes until edges are set and center jiggles slightly. If crust browns too fast, tent with foil after 25 minutes.
  6. Cool and chill: Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight. Lift out using parchment handles, slice into squares with a sharp knife, wiping blade clean between cuts.

Notes

Don’t skip pre-baking the crust—it prevents sogginess. Watch the brown butter carefully; it goes from perfect to burnt in about 30 seconds. Use room temperature eggs to avoid lumps in the filling. The center should jiggle slightly when done; overbaking causes cracks. Chill completely before slicing for clean edges. Bars taste even better the next day.

Nutrition

Keywords: pumpkin pie bars, brown butter, pecan crust, Thanksgiving dessert, fall baking, pumpkin dessert, easy pumpkin bars

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