Pumpkin-Pecan Pie Bars


Pumpkin-Pecan Pie Bars

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Pumpkin pie meets pecan pie meets cheesecake. And that's all we need to say about this stellar pie-bar-cheesecake mash-up.

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Servings and Ingredients

Serves 16
c.plus 1/4 c. Hy-Vee unsalted butter, melted, divided
¼ c.plus 1/2 c. Hy-Vee granulated sugar, divided
½ tsp.Hy-Vee ground ginger
1 ¼ c.Hy-Vee graham cracker crumbs
1(8-oz.) pkg. Hy-Vee cream cheese, spftened
1 ¼ c.Hy-Vee canned pumpkin
c.Hy-Vee sour cream
2 ½ tsp.pumpkin pie spice, divided
2 tsp.Hy-Vee vanilla extract
3Hy-Vee large eggs
¼ c.Hy-Vee all-purpose flour
1 c.Hy-Vee brown sugar, packed
1 ½ c.Hy-Vee pecan pieces

Things To Grab

  • 9x9x2-inch baking pan
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • 3 medium bowls
  • Wire cooling rack
  • Electric mixer


  1. Preheat oven to 325 degrees. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Spray foil with nonstick spray; set aside.

  2. Combine 1/3 cup melted butter, 1/4 cup granulated sugar, and ginger in a medium bowl. Add graham cracker crumbs; toss to combine. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes or until light brown. Cool on a wire rack. Increase oven temperature to 350 degrees.

  3. Beat cream cheese with an electric mixer for 30 seconds. Beat in pumpkin, remaining 1/2 cup granulated sugar, sour cream, 2 teaspoons pumpkin pie spice and vanilla, scraping bowl occasionally. Beat in eggs, one at a time, until combined. Spoon filling into crust-lined pan. 

  4. Combine remaining 1/4 cup melted butter, flour, and remaining 1/2 teaspoon pumpkin pie spice. Stir in brown sugar and pecans; combine well. Sprinkle topping on pumpkin filling. Bake for 45 to 50 minutes or until center is set. Cool completely in pan on a wire rack. Refrigerate overnight. Use foil to lift uncut bars out of pan; cut into bars. Store in the refrigerator. 

Nutrition facts


350 Calories per serving
1 bar

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 70mg
  • Sodium: 100mg
  • Total Carbohydrates: 35g
  • Protein: 4g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 4%

Recipe Source:

Hy-Vee Seasons October 2019