By popular demand, I am sharing this outrageously delicious bar recipe today (with another variety of perfect cookie bars coming soon!!) Instagram voted and these won. I can see why- I mean, they are basically perfect.
They have a gorgeous flaky seemingly buttery shortbread crust and then a lovely layer of what I can only describe as a pumpkin maple syrup custard? With a sugary crackly pecan layer above that. YESSSSSS.
I kept seeing all of these pecan bars all over the internet and when I see things like that I can’t have but want, I always know I have to get to work. Like really fast. I spent all yesterday afternoon baking these and another type of bar and I was so full last night I could barely eat dinner- but it was WELL worth it!
At this time, Coco probably has to work on Thanksgiving, because it is not a holiday here in Canada. But Pete has promised to go with her that day so that I can spend all day cooking a wonderful feast up for us. But I am thinking that sending these bars and other treats to work that day for the school room, might help to take some of the sting out of missing such a wonderful holiday at home with our family. It’s worth a try!
I also think that these are so delicious that they could sub in for dessert this year. I have no idea what we will actually make this year, or who will be eating with us, but in some ways this feels like the perfect opportunity to experiment and try stuff that is easy and a little different. Like these bars! They have the traditional flavors of a pecan pie (with a touch of pumpkin!) with the ease of a bar and these can be made way ahead of time if you are trying to save oven space or effort on the big day.
By the way though- these are in no way relegated to Thanksgiving. These are just absolutely delicious for anytime at all, as I thought to myself while nibbling one for breakfast this morning…
- Shortbread Crust:
- 2 cups Gluten-free 1:1 flour (I used Bob's Red Mill GF 1:1 flour in the light blue bag)
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon ginger
- ¾ cup cold vegan butter, cut into chunks
- 2 teaspoons vanilla
- 2 cups whole pecans
- Maple Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1 ½ cups maple syrup
- 1 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon ginger
- ½ cup 1:1 flour
- Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
- For the crust:
- In the bowl of a food processor, combine the Gf flour, sugar, salt and ginger until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
- Dump the crust, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust.
- For the Maple Pumpkin Filling:
- Reuse the food processor bowl, (it’s ok if there is some remaining flour inside of it) and add the pumpkin puree, sugar, maple syrup, vanilla, salt and ginger. Pulse until you have a fluffy uniform batter and then sprinkle in the flour and pulse until well combined.
- Scatter the pecans evenly over the crust in a single layer. There should be just enough pecans to loosely cover the crust. Gently pour the pumpkin maple batter over the pecans. I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 35-40 minutes or until the pan has barely any jiggle.
- I let the pan cool completely and then place in the freezer for at least an hour before slicing to get nice clean edges. These bars are best stored in the freezer until you are ready to serve them, then take them out to briefly thaw before serving.
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What can I substitute for maple syrup? It’s so expensive where I live that I am reluctant to use that much in one recipe. Thank you. They sound yummy.
Hi Alene! You could use corn syrup or brown rice syrup!
Or honey
These look delicious! I can’t wait to make them. Could I substitute coconut sugar or maybe applesauce to cut down on the sugar in the filling?
Absolutely on the coconut sugar! I would maybe add more of the canned pumpkin as opposed to applesauce- but let me know if you try that!
Your picture shoes a sort if ‘topping’. Couldyou provide more information?
Hi Jill, that is just where the pecans have risen to the top during baking. It creates three layers: crust, pumpkin caramel custard, and then crispy pecans on top.
Thanks for sharing, these look yummy! What’s 1:1 flour? Also, I don’t use cane sugar… do you have a substitution you would recommend for this recipe? I usually use maple syrup, honey or coconut sugar. Thanks!
Omg Risa- I am so sorry! I realized I wrote 1:1 in short hand when I made the recipe and didn’t even notice! I fixed it- It’s Bobs Red mill Glutenfree 1:1 flour in the light blue bag- I think it’s the easiest to find of all varieties at this point. So I used organic non-GMO Beet sugar which is a direct 1:1 swap in terms of sweetness. If you can’t find that (I get it on amazon) I would try coconut sugar. It’s not going to be as sweet as cane sugar, but I am sure it will still be plenty sweet with all the maple syrup!