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Mr. Sam

Maple Pumpkin Pie Bars with Gingersnap Crust

These bars have a creamy maple-pumpkin filling, a crisp gingersnap crust, and toasted pecans on top. Bake them the day before Thanksgiving and serve them chilled with lightly sweetened whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
4 hours
Total Time 5 hours 20 minutes
Servings: 16 Servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • GINGER SNAP CRUST
  • 1 1/2 Cups Ginger Snaps Finely Crushed.
  • 5 Tbl Unsalted Butter Melted.
  • 1 Pinch Salt
  • Maple-pumpkin filling
  • 15 Ounces Pumpkin Puree Plain.
  • 2 Eggs Large.
  • 1/2 Cup Pure Maple Syrup
  • 1/2 Cup Heavy Cream
  • 2 Tbl Dark Brown Sugar Packed.
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Gingerbread
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Salt
  • To finish
  • 1/2 Cup Pecans Chopped.
  • Lightly sweetened whipped cream, for serving

Method
 

  1. Bake the crust. Heat the oven to 350°F. Line an 8-inch square metal baking pan with parchment, leaving enough overhang on two sides to lift out the bars. Mix the gingersnap crumbs, melted butter, and salt. Press firmly into the bottom of the pan and bake for 8–10 minutes, until fragrant. Let cool slightly.
  2. Make the filling. Whisk the pumpkin, eggs, maple syrup, cream, brown sugar, vanilla, spices, and salt until smooth. Pour over the crust and smooth the top.
  3. Bake the bars. Bake for 38–45 minutes, until the edges are set and the center jiggles slightly when you gently shake the pan. Cool on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
  4. Toast the pecans and serve. Stir the pecans in a dry skillet over medium heat for 3–5 minutes, until fragrant, then let them cool. Lift the chilled bars out by the parchment and slice with a sharp knife, wiping the blade between cuts. Top each square with whipped cream and toasted pecans just before serving.

Notes

Make-ahead note. Bake and chill the bars the day before. Store the cooled pecans separately so they stay crisp.