Looking for a pumpkin dessert recipe that will knock your socks off? These layered chiffon and pecan pumpkin pie bars are my new top dessert for the holidays!
I always cook for Thanksgiving and Christmas, and I wanted to making something different this year. In college, I worked at a restaurant that made this pumpkin pie with a whipped pumpkin layer on top. It was my favorite seasonal pie, it wasn’t offered year-round so I couldn’t wait for them to start making it again. Well, I decided I would try to make something like it and came up with these amazing layered pumpkin pie bars. A layer of graham cracker pecan crust, then pumpkin pie, add a layer of chiffon and then the pecans. OH MAN.
The verdict: YES.
Here’s the recipe. Make it. Eat it. LOVE IT.
Pumpkin Chiffon and Pecan Pumpkin Pie Bars
- 2 cups graham crackers, crushed
- 1 1/2 cup raw pecans
- 1 stick butter, softened
- 1/4 cup brown sugar
- 1 – 29 oz. can 100% pumpkin puree (I used Libby’s)
- 1 1/2 cup sugar
- 2 tsp. cinnamon
- 1 tsp salt
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1 tsp. vanilla
- 2 eggs
- 1 – 12 oz. can evaporated milk
- 1 – 8 oz. container frozen whipped topping (I used Cool Whip)
Ok, so there are 3 major steps to make these pumpkin pie bars. Make the crust, then the pumpkin pie layer, and then the chiffon layer on top. This is an easy recipe, it took me about an hour to make from start to finish, then I refrigerated overnight and I wanted to eat them ALL the next morning.
First make the graham cracker crust
Preheat your over to 400 degrees F. In a large bowl, combine the graham crackers, butter, brown sugar and 1/2 cup of pecans and mix well. Press the graham cracker crust mixture into the bottom of a 13 x 9 baking dish and bake for 12-15 minutes.
Make the pumpkin pie layer
While your crust is baking, grab another large bowl and add the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix well and split in half, place one of the halves aside into the refrigerator. Add vanilla, eggs and evaporated milk, mix well, and pour into your graham cracker crust. Bake at 400 degrees F for 25-30 minutes or until toothpick comes out clean. Cool completely.
How to make the pumpkin chiffon layer
Grab the other half pumpkin mixture from the refrigerator and stir in your whipped topping. Add this to the top of your baked pumpkin pie layer and spread evenly. Sprinkle your remaining cup of pecans over the top, slightly pressing them into the whipped topping. Refrigerate for a few hours, or overnight if possible, slice and serve!