Caramel Macadamia Nut Pumpkin Pie Bars

Caramel Macadamia Nut Pumpkin Pie Bars

Caramel Macadamia Nut Pumpkin Pie Bars are heaven on Earth! A twist on a classic that will be the absolute WINNER on your Thanksgiving Menu! So delicious!

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. These Caramel Macadamia Nut Pumpkin Pie Bars are a fun twist on classic pumpkin pie, and an absolutely amazing Thanksgiving dessert that’s sure to please all your guest!! 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!

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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…I’m just telling you. It’s the perfect topping for classic pumpkin pie bars…you’ll be drooling in no time!

They’re 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! And don’t limit yourself to just Thanksgiving, these can be made year round! I’m never the person that only wants pumpkin in the Fall. Give me pumpkin ALL THE TIME. Pumpkin pie is simply the best, don’t you agree??

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 Caramel Macadamia Nut Pumpkin Pie Bars! You’ll be as hooked as me in no time! Happy Thanksgiving!

Becky Hardin | The Cookie Rookie

Yields 16-24 bars

Caramel Macadamia Nut Pumpkin Pie Bars

20 minPrep Time

Pumpkin Pie Chimichangas

Vegan Pumpkin Soup

Pumpkin Pie Jello Shots

Pumpkin Pie Dessert Lasagna

Pumpkin Pie Ice Cream

Hot Pumpkin Pie Cocktail

Caramel Macadamia Nut Pumpkin Pie Bars

20 minPrep Time

35 minCook Time

55 minTotal Time

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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

Ingredients

  • 1 cup Hot Caramel Topping (Smucker’s works well)
  • 1 cup dry roasted Macadamia nuts, rough-chopped
Read the whole recipe on The Cookie Rookie