For much of my childhood I was a selective eater. I was picky and stubbornly convinced certain foods were off limits. No discussion would change my mind. Today I’m a different person. I missed out on a lot of great meals in the 80s and 90s and now I make up for it. Almost nothing is off-limits—I’ll happily sample a plate of new things. The one exception remains an overripe tomato; no matter how hard I try, I can’t make it taste good to me.
Back in 1994 I lived on cottage cheese with Goldfish crackers (don’t knock it until you try it) and my dad’s homemade mac and cheese. Salad, vegetables or anything remotely adventurous—like quiche—were out of the question. At family gatherings my selective habits contrasted sharply with my cousins, who would eagerly try anything. While I carefully kept my plain mashed potatoes away from other foods, they were cracking crab legs in high chairs without hesitation.
The biggest challenge of the year was Thanksgiving, when I confronted my childhood nemesis: pumpkin pie. I could not fathom why anyone would serve a pureed vegetable as dessert. Fast forward a few years and my opinion changed completely. Now I fight for the last slice and savor every bite of pumpkin custard.
Every fall the new, inventive Thanksgiving menus appear, and too often they swap classic pumpkin pie for fancier desserts. But sometimes you want just a single taste of pumpkin without making an entire pie. That’s where these bars come in. They’re a perfect seasonal treat for Friendsgiving or a fall gathering—easy to share and a great way to get everyone excited for pie season. These pecan shortbread–crusted pumpkin bars hit that sweet spot between cookie and pie.
These bars are built on a base of burnt sugar caramel, which adds depth and a toasty richness that pairs beautifully with pecans and pumpkin. Making caramel at home can feel intimidating—it sputters and spits and demands attention—but it’s also oddly empowering. When it turns out, you feel like a kitchen wizard. The result here—shortbread, caramel, pecans and pumpkin—creates a festive, crowd-pleasing bar perfect for the season.
Pumpkin and Burnt Sugar Shortbread Bars
Makes 25 small squares
For the filling:
1 1/2 cups (355 ml) whole milk
1 1/2 cups (350 grams) pure pumpkin purée*
1/3 cup (70 grams) sugar
1 teaspoon (4 grams) ground cinnamon
1 teaspoon (4 grams) ground ginger
1/2 teaspoon (2 grams) ground nutmeg
1 1/2 teaspoon (7 ml) vanilla
3 eggs
For the crust:
1 1/2 cups (187 grams) flour
1/2 cup (50 grams) powdered sugar
1/2 cup (63 grams) raw pecan halves, very finely chopped
1/2 teaspoon (2 grams) salt
1/2 cup (1 stick or 113 grams) butter, cold and cut into pieces
For the burnt sugar base:
3/4 cup (142 grams) sugar
3 tablespoons (45 ml) water
Plan ahead: Preheat the oven to 350°F. Butter an 8 x 8-inch pan, line it with two overlapping sheets of parchment, and set aside. Measure the milk and set aside. Whisk together pumpkin, sugar, spices and vanilla in a medium bowl and set aside. Whisk the eggs in a small bowl and have a wire cooling rack ready.
Make the crust: In a medium bowl, whisk together flour, powdered sugar, finely chopped pecans, and salt. Add the butter and rub the pieces into the dry ingredients with your fingers until a crumbly dough forms and it holds together when pressed. Alternatively, pulse the flour, powdered sugar, whole pecans and salt in a food processor until the nuts are finely chopped, then add the butter and pulse until combined. Press the crumbs evenly over the bottom and up the sides of the prepared pan. It may seem crumbly, but it will hold together. Bake the crust for 15 minutes and then let it cool briefly on a rack.
Make the filling: Combine the sugar and water in a large, heavy pot, tilting the pan so the sugar gets evenly moistened. Heat over medium-high, swirling occasionally. As the sugar boils it will darken from amber to a deeper caramel. When it reaches a deep amber, reduce the heat and remove the pot from the flame. Carefully add a small splash of milk—the caramel will sputter—then whisk to combine. Continue whisking while slowly adding the remaining milk. Return the pot to medium-low and whisk in the pumpkin mixture until smooth and slightly thickened.
With one hand re-whisking the eggs, slowly add a small amount of the warm pumpkin mixture to the eggs to temper them, preventing curdling. Pour the tempered egg mixture back into the pot and whisk until smooth and well combined, about 2 minutes.
Assemble and bake: Pour the pumpkin filling over the warm crust and return the pan to the oven. Bake 30–35 minutes, or until the center no longer jiggles. Cool completely in the pan on a rack before removing and cutting into squares. Serve chilled or at room temperature, optionally with a dollop of bourbon whipped cream. Store the bars in the refrigerator for several days.
*If you have a little pumpkin left in the can, use it in a seasonal shake or another small recipe so nothing goes to waste.