BROWN BUTTER PECAN PUMPKIN CRUNCH BARS
These Brown Butter Pecan Pumpkin Crunch Bars combine a rich, creamy pumpkin-pie filling with a buttery, toasted pecan topping that gets beautifully crisp in the oven. They’re low-carb, sugar-free, gluten-free, and packed with warm fall flavor—an easy pumpkin dessert that may just beat traditional pumpkin pie.
Video Tutorial: https://youtu.be/3pB23n8dUCY
BROWN BUTTER PECAN PUMPKIN CRUNCH BARS
Ingredients
PUMPKIN LAYER
- 1 can (15 oz) pumpkin
- 2 large eggs + 1 large egg yolk
- 1/2 cup powdered sweetener
- 3/4 cup heavy cream
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 Tbsp coconut flour
BROWN BUTTER PECAN CRUNCH
- 5 Tbsp salted butter
- 3/4 cup chopped pecans
- 1/2 cup almond flour
- 1/3 cup brown sweetener
- 2 Tbsp unflavored whey protein isolate
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- 1. Brown the butter over medium-low, 4-6 min, until it's golden and it smells nutty. Cool slightly
- 2. Whisk pumpkin, eggs, yolk, sweetener, cream, vanilla, spices and salt. Whisk in coconut flour. Rest 5 min
- 3. Pour into the greased pan and smooth.
- 4. Combine topping dry ingredients, pour the warm brown butter over, stir until crumbly
- 5. Sprinkle over the pumpkin. DO NOT press it down — loose is what makes it crisp
- 6. Bake 45-55 min: edges set, slight jiggle in the center, topping golden. Top third of the oven the last 5 min for extra crunch
- 7. Cool 45 min. Then refrigerate 3-4 hours before slicing. This is the difference between clean bars and pudding