Sheet Pan Pumpkin Pie Bars

Three thick pecan bars stacked on a green plate, topped with a scoop of vanilla ice cream. A fork is beside the bars, and more pecan bars and dessert items are in the background on a speckled countertop.

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Sheet Pan Pumpkin Pie Bars

These Sheet Pan Pumpkin Pie Bars have a brown-butter graham cracker crust, a silky pumpkin filling, and a sweet pecan topping. They slice beautifully, serve a crowd, and deliver all the classic Thanksgiving flavor—minus the fuss of a traditional pie. Perfect with whipped cream or ice cream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 358kcal

Author Nicole Modic

Equipment

Food Processor
Sheet Pan
Mixing Bowls
Measuring Cups and Spoons
Saucepan

Ingredients

For the Crust

1 ½ Cups Graham Crackers processed into crumbs like sand (the 1 ½ cups is after processing and should be packed lightly in a measuring cup)
2 Tablespoons Coconut Sugar optional, makes a sweeter crust
½ Teaspoon Kosher Salt
½ Cup Unsalted Butter

For the Pumpkin Filling

15 Ounces Pumpkin Puree 1 can
2 Eggs
14 Ounces Coconut Condensed Milk or regular (1 can)
2 Tablespoons Pumpkin Pie Spice

For the Pecan Topping

1 ¼ Cups Raw Pecans chopped
3 Tablespoons Melted Butter unsalted
2 Tablespoons Coconut Sugar

Instructions

To make these sheet pan pumpkin pie bars, begin by preheating your oven to 350F.
Next, prepare the crust. In a food processor, add the graham crackers and process until the texture is like sand.
Add the graham cracker crumbs, coconut sugar (if using), and kosher salt in a medium bowl and mix to combine. Set aside.
Then, brown the butter. Place the butter into a small saucepan over medium-low heat and let it melt, swirling the pan as it cooks. Continue cooking until the butter turns golden, smells nutty, and becomes fragrant. This should take about 3 minutes, but watch carefully so it doesn't burn.
Pour the browned butter into the bowl with the graham cracker mixture and mix well. It should look like wet sand.
Transfer the mixture to the sheet and press it down firmly into an even layer. Bake it for 10 minutes.
While the crust is in the oven, prepare the pumpkin filling. Add the pumpkin puree, eggs, coconut condensed milk, and pumpkin pie spice to a large bowl and whisk until smooth.
Pour the filling over the warm crust and return the pan to the oven and bake for 35-37 minutes, until the top looks puffy (it will settle as it cools).
Finally, prepare the pecan topping. Add the chopped pecans, melted butter, and coconut sugar to a small bowl and mix to combine.
Spread the mixture evenly over the pumpkin layer. Let bars cool completely before slicing—you can refrigerate them to help them firm up.
Slice into squares and enjoy!

Video

Nutrition