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Ingredients
Scale
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/2 cup (62g) chopped pecans
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- 1 can (15-ounce; 425g) pure pumpkin
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 and 1/2 cups (360ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- Optional for topping: whipped cream and chopped pecans
Instructions
- Preheat oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
- Pulse graham crackers and pecans in a food processor until finely crumbed, then mix in sugar and melted butter.
- Press mixture into prepared pan and bake for 12 minutes.
- In a large bowl, combine filling ingredients and mix until smooth.
- Pour pumpkin filling into warm crust and spread evenly.
- Bake for 40–50 minutes until the center is set.
- Allow bars to cool on a wire rack, then refrigerate for at least 1 hour before cutting.
Notes
It’s important to keep both eggs and cream at room temperature to blend flavors effectively.
Do not skip the chilling step; it allows the filling to set properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 40