Pumpkin Pie Bars are just another great way to enjoy pumpkin during the fall season. These Caramel Macadamia Nut Pumpkin Pie Bars are truly heaven on Earth! These easy pumpkin bars are a twist on a classic that will be the absolute WINNER on your Thanksgiving Menu!
Pumpkin Pie Bars
Pumpkin Pie Bars are a twist on the classic pumpkin pie. We added caramel and macadamia nuts, and turned this delicious treat into an easy pumpkin bars recipe!
Pumpkin Pie is my very favorite dish at Thanksgiving every single year. I love a classic pumpkin pie, and there’s no shortage of amazing recipes on the internet to keep us all fat and happy. But these Caramel Macadamia Nut Pumpkin Pie Bars are a new winner!
These easy pumpkin bars are a fun twist on classic pumpkin pie. You get the classic pie flavor with a caramel and macadamia nut topping, served in bar form! This is an absolutely amazing Thanksgiving dessert that’s sure to please all your guests. That is, if they last long enough for your guests to eat them…When they’re in my kitchen, they certainly don’t last very long! Back off, Pat!
These Caramel Macadamia Nut Pumpkin Pie Bars are the perfect Thanksgiving dessert. A twist on classic pumpkin pie, they have a sweet topping that is to die for!
Easy Pumpkin Bars Recipe with Caramel and Macadamia Nuts
A few years back mom made this Caramel Macadamia Nut Cheesecake and the topping had me like WHOA. SO GOOD and SO CRAVE-WORTHY! Something about caramel and macadamias together…I’m just telling you. It’s the perfect topping for classic pumpkin pie bars. You’ll be drooling in no time!
These Caramel Macadamia Pumpkin Pie Bars are the perfect size, the perfect sweetness, and the perfect wow factor. Top with some whipped cream and you’re REALLY in business. Thanksgiving is going to be awfully delicious this year! But don’t limit yourself to just Thanksgiving, these dessert can be made year round. I’m never the person that only wants pumpkin recipes in the Fall. Give me pumpkin ALL THE TIME. Pumpkin pie is simply the best, don’t you agree?
How to Make Caramel Macadamia Pumpkin Pie Bars
These pumpkin pie pie bars are the perfect dessert to make ahead of time. They’ll need to sit in the refrigerator overnight (or at least for a few hours) so the caramel topping can set. Which means you can get your Thanksgiving dessert ready well beforehand and then not worry about it until it’s time to serve!
The general process for making these pumpkin pie bars goes like this:
- Use pre-made pie crusts and form them into a rectangular shape in a jelly roll pan or baking sheet, and blind bake the crust.
- While that’s baking, make the pumpkin pie filling (similar to a regular pumpkin pie recipe).
- When the crust is ready, pour in the pumpkin filling and bake until the filling has set.
- Let the “pie” cool while you prepare the topping.
- Combine ingredients to make the caramel macadamia topping, then spread it onto the cooled pumpkin pie bars.
- Let the bars set in the fridge, and cool completely before cutting.
See the recipe card below for more detailed instructions. You can save any leftover bars in the refrigerator for up to a few days.
The only problem with these is that they’re a tad bit difficult to cut with all that caramel. But in what world is that a problem? I say the more caramel the better! Especially on top of these Caramel Macadamia Nut Pumpkin Pie Bars! You’ll be as hooked as me in no time. Happy Thanksgiving!
See the recipe card below for details on how to make Caramel Macadamia Pumpkin Pie Bars. Enjoy!
If you like these easy pumpkin bars, try some more of our favorite pumpkin recipes:
- Pumpkin Chocolate Chip Bread
- Pumpkin Brownies
- How to Make Pumpkin Puree
- Pumpkin Muffins Recipe
- Pumpkin Pie Monkey Bread
- Pumpkin Mac and Cheese
- Spiked Pumpkin Pie Hot Chocolate
Caramel Macadamia Nut Pumpkin Pie Bars
Ingredients
Ingredients for the Pie:
- 2 premade pie crusts – enough for 2 single crust pies
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 2 large eggs slightly beaten
- 1 can 15 oz. Libby’s 100% Pure Pumpkin
- 1 can 12 fl. oz. evaporated milk
- Garnish: freshly whipped cream or whipped topping
Ingredients for the Caramel Macadamia Topping:
- 1 cup Hot Caramel Topping Smucker’s works well
- 1 cup dry roasted Macadamia nuts rough-chopped
Instructions
Directions for the Pie:
- Preheat oven to 450 degree F.
- If using premade piecrusts, remove from the crusts from the refrigerator 15 minutes before using.
- Line a jellyroll baking pan* (10 1/2 x 15 1/2 x 1) with parchment paper, allowing 2 inches of overhang on the two longer sides. Roll pie dough discs into one rectangular piecrust, and transfer dough to the pan. Press the dough up the sides and across the bottom of the pan. Trim any overhanging dough.
- Now, it is time to “blind bake” the crust: cover the top crust with parchment paper or aluminum foil. Cover the parchment paper with beans and bake the crust until it is partially cooked – about 10 minutes. Remove the crust from the oven and remove the beans and parchment (or foil). Save the beans for another “blind bake” and set the crust aside to cool until filling is ready.
- In a medium bowl, combine sugar, salt, cinnamon, ginger, pumpkin pie spice and cloves. Mix well and set aside.
- In a larger bowl (or in a mixer bowl), combine eggs and canned pumpkin and mix together two minutes. Add sugar/spice mixture and mix well. Slowly add evaporated milk and mix until completely incorporated.
- Pour filling into prepared crust and bake 10 minutes at 425F. Reduce temperature to 350F and bake 19-24 minutes more, until filling is set
- (a toothpick inserted in the middle should come out clean).
- Transfer pan to a cooling rack to cool completely before topping with caramel macadamia sauce.
Directions for Caramel Macadamia Sauce:
- Mix together caramel and macadamia nuts. Spread mixture evenly over the pumpkin pie bars.
- Refrigerate at least 3 hours or overnight to allow caramel to set.
- Cool completely before cutting into bars.
- Optional: top with whipped cream and sprinkle with pumpkin pie spice
- Enjoy!
- *If using a ½ sized baking sheet, double the filling recipe and use 1-2 more pie crusts.
- **Refrigerate unused pumpkin pie bars.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Hello,
This recipe is really amazing my Kids gonna love it!!
Awesome!
very delicious . i love to eat this agian and agian
so delicious. i like to make it. today is my birthday. and i m going to make this thanks for share it with us
This is really delicious
Im a firm believer that pumpkin season never ends– and I think this proves it! Absolutely love this, and cannot wait to try it!
I’m with you, Becky. Too much caramel is never a problem. These look divine!
MUAH!
I love following your blogs! Thanks for the recipe!
This recipe is really amazing my Kids gonna love it!!
For some reason, I seem to always push pumpkin pie aside as if it were the ugly stepchild. Then when Thanksgiving rolls around I finally succumb to the pressures of eating a slice of this season favorite only to find myself kicking myself in the booty for not gorging on it the entire fall season. I guess in my world it sadly can’t complete with the allure of other cakes and cookies. But one thing is for certain. . . these macadamia nut bars would never, ever take back seat. I mean. . .that ooey, gooey caramel topping is enough to get my heart racing.
Thanks for the sweet comment Lynn! I”m the same way! I need to start eating it year round!!!