Creamy Pumpkin Pie Bars with Brown Butter Crust
These Brown Butter Pumpkin Pie Bars have everything you love about pumpkin pie, but better! A graham cracker base made with nutty brown butter, custardy pumpkin filling, and a oat streusel come together for the perfect mix of flavors and textures.
Equipment
Ingredients
For the crust:
- 14 sheets Graham crackers about 2 packs
- 8 tbsp Unsalted butter
- 1/3 cup Brown sugar
- 1 tsp Ground cinnamon
For the pie filling:
- 1, 15 oz. can Pumpkin puree not pie filling
- 3 Eggs room temperature
- 3/4 cup Brown sugar, packed
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1 1/4 cup Heavy whipping cream
For the streusel:
- 3/4 cup Old-fashioned oats
- 1/2 cup Butter cold, cut into chunks
- 1/4 cup Brown sugar
- 1/4 cup Chopped pecans or walnuts
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- Fresh whipped cream for topping
Instructions
- Preheat oven to 350 degrees F. Heavily grease and/or line an 8x8 baking pan, set aside.
- In the base of a food processor combine graham crackers sheets, brown sugar, and cinnamon. Pulse to combine until the graham crackers are crushed completely and you have a fine mixture. Transfer to a bowl.14 sheets Graham crackers, 1/3 cup Brown sugar, 1 tsp Ground cinnamon
- Add butter to a large skillet, heat over medium-high heat stirring constantly for 4-6 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.8 tbsp Unsalted butter
- Add butter to the graham cracker mixture and mix to combine, transfer to the prepared baking pan and press down to pack the crust down. This is easiest done with the back of a small measuring cup or stiff silicone spatula. Bake at 350 for 10 minutes.
- While the crust bakes in a large bowl combine the pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, vanilla, and cream. Whisk to combine. Pour over the baked graham cracker crust.1, 15 oz. can Pumpkin puree, 3 Eggs, 3/4 cup Brown sugar, packed, 1 tbsp Pumpkin pie spice , 1/4 tsp Salt , 1 tsp Vanilla extract , 1 1/4 cup Heavy whipping cream
- In a separate mixing bowl combine the oats, butter, brown sugar, nuts, cinnamon, and salt for the streusel. Use you hands to combine the mixture until is resembles the size of peas. Sprinkle gently over the pumpkin pie filling, covering evenly.3/4 cup Old-fashioned oats, 1/2 cup Butter, 1/4 cup Brown sugar , 1/4 cup Chopped pecans or walnuts , 1/4 tsp Salt, 1 tsp Ground cinnamon
- Bake uncovered at 350 for 55-65 minutes or until the bars are set. They will have a slight jiggle when done but the filling should not be runny. Allow to cool slightly before slicing. Serve with whipped cream and enjoy!Fresh whipped cream
Notes
- Let the butter brown slowly: remove from heat once it smells nutty and turns golden, don’t skip this step!
- Use pure pumpkin puree: Skip pumpkin pie filling, it contains sugar and spices that will throw off the flavor balance.
- Chill before slicing: Let the bars set completely in the fridge before cutting to get clean slices and allow the custard to set up.
- Make it ahead: These bars keep beautifully for a few days, making them perfect for holidays or entertaining. Wait to top with whipped cream until serving.
- Pan size: if you want thinner bars, these can be baked in a 9x13" the graham cracker crust will be thinner and will only need to bake for 5-7 minutes. The custard will be thinner also and will need to bake for 35-40 minutes.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 41gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 296mgPotassium: 128mgFiber: 1gSugar: 28gVitamin A: 909IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg