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Delicious Pumpkin Chiffon Pie Bars

This tasty fall recipe for pumpkin chiffon pie is cut into bars and made with pecans and a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Refrigerate 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 12 bars

Equipment

  • 1 13 x 9 baking dish

Ingredients
  

  • 2 cups graham crackers crushed
  • 1 stick butter softened
  • 1/4 cup brown sugar
  • 1 29 oz can 100% pumpkin puree I use Libby's
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 2 eggs
  • 1 12 oz can evaporated milk
  • 1 1/2 cup raw pecans chopped, divided
  • 1 8 oz container frozen whipped topping I use Cool Whip

Instructions
 

  • Pre-heat your over to 400F. 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.
  • In another large mixing bowl, add the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix well and split in half, place one of the halves aside in the refrigerator.
  • Next, add vanilla, eggs, and evaporated milk, mix well, then pour the mixture into your graham cracker crust. Bake at 400 degrees for 25-30 minutes or until a toothpick comes out clean. Allow the pumpkin pie to cool completely.
  • Take out 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 remaining cup of pecans over the top, slightly pressing them into the whipped topping. Refrigerate for a few hours, or overnight if possible.