Caramel Pumpkin Pie Bars
November 9th, 2012
In case you were wondering what the greatest Thanksgiving dessert of all time could possibly be, let me just stop you. I am pretty sure that I invented it in my kitchen last week. I am pretty sure it goes by the name: “Caramel Pumpkin Pie Bars.”
In some ways I am prepared to gush: (Like that this is three distinct layers of perfection. A pecan shortbread crust, a vanilla pumpkin pie filling, and a topping of amber colored maple caramel which all combine into a melt in your mouth dessert that is more like a fantasy.)
And in other ways, I feel like there just isn’t a lot to say. Make these and taste the magic. Make these and watch your guests FREAK OUT.
Preheat the oven to 350 degrees.
For the Pecan Shortbread Crust Layer:
In the bowl of a food processor, combine all of the dry ingredients and the pecans and pulse until well combined. Add the butter and pulse until the dough has become uniform and smooth.
Pour the dough out into an 8×12 inch baking pan (a 9×13 will work too).
Evenly spread the dough over the bottom of the pan.
Bake in the oven for 12 minutes. Remove from the oven and press down firmly with the back of a metal spatula.
For the Pumpkin Pie Layer:
In the bowl of a food processor, combine all of the ingredients and pulse until well combined and smooth.
Pour the filling over the pre-baked shortbread crust.
Bake the pumpkin pie layer for 30 minutes. Set aside to cool.
For the Maple Caramel layer:
In a large saucepan over medium heat cook the sugar until it all begins to melt and turns an amber color. Stir it with a spoon if you need to. Add the cream and the extract to the sugar. (It will seize up completely, but just keep stirring until the sugar has melted back into the cream and thickened the caramel.
Pour the caramel over the pumpkin pie layer. Let sit until warm, then refrigerate for a few hours or up to over night.
Using a sharp knife, slice the pan into 16 bars. Keep refrigerated until ready to serve.
Recipe: Caramel Pumpkin Pie Bars
Summary: makes 16 bars
Ingredients
- For the Pecan Shortbread Crust Layer:
- -2 cups flour
- -1 cup powdered sugar
- -1 cup pecans
- -½ teaspoon salt
- -1 cup cold butter, cut into chnks
- For the Pumpkin Pie Layer:
- -1 ½ cups pumpkin puree
- -1 1/3 cups sugar
- -1 tablespoon vanilla
- -2 teaspoons cinnamon
- -½ teaspoon nutmeg
- -½ teaspoon ginger
- -½ teaspoon salt
- -2 eggs
- -2/3 cup heavy cream
- For the Maple Caramel Layer:
- -1 cup white sugar
- -1 ½ cups heavy cream
- -2 teaspoons maple extract
Instructions
- 1. Preheat the oven to 350 degrees.
- For the Pecan Shortbread Crust Layer:
- 2. In the bowl of a food processor, combine all of the dry ingredients and the pecans and pulse until well combined. Add the butter and pulse until the dough has become uniform and smooth.
- 3. Pour the dough out into an 8×12 inch baking pan (a 9×13 will work too).
- 4. Evenly spread the dough over the bottom of the pan.
- 5. Bake in the oven for 12 minutes. Remove from the oven and press down firmly with the back of a metal spatula.
- For the Pumpkin Pie Layer:
- 6. In the bowl of a food processor, combine all of the ingredients and pulse until well combined and smooth.
- 7. Pour the filling over the pre-baked shortbread crust.
- 8. Bake the pumpkin pie layer for 30 minutes. Set aside to cool.
- For the Maple Caramel layer:
- 9. In a large saucepan over medium heat cook the sugar until it all begins to melt and turns an amber color. Stir it with a spoon if you need to.
- 10. Add the cream to the sugar. (It will seize up completely, but just keep stirring until the sugar has melted back into the cream and thickened the caramel.
- 11. Pour the caramel over the pumpkin pie layer. Let sit until warm, then refrigerate for a few hours or up to over night.
- 12. Using a sharp knife, slice the pan into 16 bars. Keep refrigerated until ready to serve.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
These are absolutely beautiful. I cannot wait to try these & share them with everyone.
3:37 am on November 9th, 2012
Another hit! Oh my, this looks fabulous!
5:43 am on November 9th, 2012
Oh Dawn- you won’t be disappointed if you do. They are so unbelievably beautiful!
6:08 am on November 9th, 2012
lol! Thanks Katrina!!
6:08 am on November 9th, 2012
Such a decadent treat for the holidays ~ great for parties!!
6:30 am on November 9th, 2012
Decadent, but well worth the splurge!!
7:21 am on November 9th, 2012
Oh.my.gosh. WHO ARE YOU?!?!?!?!? How did you create the most PERFECT DESSERT IMAGINABLE for the party I am having tomorrow night?!?!?!? (long squeal of joy)
7:37 am on November 9th, 2012
These look amazing! This is going on my menu for Thanksgiving dinner.
8:36 am on November 9th, 2012
ok I think Im going to have to make these!! I got some new finishing salts and may have to sprinkle a little of the vanilla salt on top!
10:09 am on November 9th, 2012
yessss…… please tell me how these turn out!!
1:53 pm on November 9th, 2012
oh Suzanne- everyone will love them- I swear!!!
1:53 pm on November 9th, 2012
Cheryl- that is a genius idea!!
1:54 pm on November 9th, 2012
Umm, I licked the screen. I think that means I’d better go to the store for ingredients and start baking. I love anything pumpkin and these look too delicious.
3:28 pm on November 9th, 2012
All my favorite flavors in one bar! They look delicious, I will definitely be making them. Thanks!
6:36 pm on November 9th, 2012
Awesome Barbara! They are all of my favorites too!
7:08 pm on November 9th, 2012
lol!! They are so good they deserve to have their picture licked. no question :)
7:08 pm on November 9th, 2012
Hi Heather,
I am thinking of making this recipe for thanksgiving…but am confused at step number 9. I’m new at making caramel, but how does the sugar melt without there being any liquid added to it? Wondering if I am missing something?
Let me know. This recipe looks heavenly :)
8:17 am on November 10th, 2012
A cookie crust, pumpkin filling and caramel topping!!!!! What’s not to love?
11:13 am on November 10th, 2012
Absolutely gorgeous!
3:43 pm on November 10th, 2012
Hi Sarah!
The sugar will melt without liquid, but when it cools it would be rock hard. the cream will make it loose and creamy caramel!
I wish I had pictures! I found some on this post that will show you how the caramel looks.
3:50 pm on November 10th, 2012
just made these today – amazing! had to increase oven time because I used a smaller pan. I also sprinkled each bar with some coarse sea salt and served with a dollop of whipped cream – perfect! A also put a few chocolate chips under the pumpkin layer on half the pan – this side was great too. thanks for the recipe!
12:42 am on November 11th, 2012
I don’t even know what to say…These are breathtaking. Once I make these and bring to Thanksgiving, they will easily be my favorite too!
7:16 am on November 11th, 2012
Thanks, Heather! The pictures on that post really help. Can’t wait to make it!
8:14 am on November 11th, 2012
great Sarah! glad to help!
10:13 am on November 11th, 2012
Awesome Allison :) Thanks!
10:13 am on November 11th, 2012
great!!! I am so excited that you made them!
12:30 pm on November 11th, 2012
that looks great!
6:19 pm on November 11th, 2012
Yup! Amazing! I have a recipe for pumpkin squares from Williams-Sonoma and they call for a cake mix… they are amazing, but I feel like I could do better than something involving a cake mix! These are that something!!
8:47 am on November 12th, 2012
Pumpkin and caramel? How unique! As a lover of all things caramel, this sounds like the perfect autumn snack or dessert. Thanks so much!
12:28 pm on November 12th, 2012
I can’t wait to make this! But, I think maple is vile. Would vanilla extract work? What about some Grand Marnier? I’ve never made caramel before – would it even work with the Grand Marnier? Or would something else be better?? Please help!! Thanks in advance.
12:16 pm on November 15th, 2012
One more question: in the caramel, when is the extract added. I don’t see it above. Am I missing it?? Thanks again!
12:20 pm on November 15th, 2012
Vanilla would be absolutely wonderful! (as would Grand Marnier or any other dark liquor!)
12:55 pm on November 15th, 2012
great catch! I just add it with the cream to the melting sugar. I fixed it in the instructions- Thank you!
12:57 pm on November 15th, 2012
These look so amazingly delicious! I would really like to take these to school, but the caramel looks a bit drippy. Do you think that it would turn into a mess?
4:52 am on November 17th, 2012
no! Just keep them in the fridge until you go- the ones in the pictures were cut not long after they were made- but by the next day they were more set up. These lasted like 5 days in the fridge.
8:40 am on November 17th, 2012
Heather, your recipes are fantastic!!! I have tried several! I would like to make this one for Thanksgiving, but purchased crushed walnuts instead of pecans :( would it work with walnuts?
3:43 pm on November 17th, 2012
For sure it would work with walnuts!! I am so excited you are going to make these!
3:55 pm on November 17th, 2012
Well I just made these and I did freak out in a variety of ways. I screwed up several measurements, and blamed my crappy kitchen and tools, but in the end it still came out beautifully and when I tasted it yes, I freaked out some more =] Awesome, even when fumbled!
12:05 am on November 18th, 2012
YAY Jadine!!! so happy that it worked out, and that you found the recipe to be flexible- those are the best kind :)
11:18 am on November 18th, 2012
I made these for Thanksgiving (THEY WERE A HUGE HIT), but i had a hard time cutting them into bars. I even heated up and cleaned a sharp knife in between. Even with a prepared knife, the carmel layer was really hard and was smushing the pumpkin layer. Any pointers for next time? Excellent recipe!!! Seriously, everyone was obsessed with them!
7:58 pm on November 25th, 2012
FABULICIOUS…..will never make another pumpkin pie again. Made two..one with caramel and one without but topped with fresh sweetened whip cream. Its out “new” tradition. Thx!
8:30 pm on November 25th, 2012
Sheri- thank you so mcuh. Very happy to hear that it went so well :)
7:30 am on November 26th, 2012
CRAZY!! did you add all of the cream? It just sounds like the caramel was more sugar than cream? The only “off” experience I have had was with the caramel being really soft- but not too hard. So sorry Corey- I am glad that the flavor was great!
7:32 am on November 26th, 2012