Pumpkin Pie Bars
Introduction
Pumpkin pie is a holiday classic, but sometimes you want the flavor without the fuss of rolling out pie crusts and slicing wedges. That’s where Pumpkin Pie Bars come in. They deliver all the cozy, spiced goodness of traditional pumpkin pie in an easy-to-make, easy-to-serve bar form.
Perfect for Thanksgiving dessert tables, fall potlucks, or even a casual weeknight treat, these bars combine a buttery graham cracker crust with a creamy pumpkin filling. Topped with whipped cream and a sprinkle of cinnamon, they’re festive, comforting, and guaranteed to disappear quickly.
Ingredients Breakdown
For the Crust
1 ½ cups graham cracker crumbs – Provides a sweet, crunchy base.
¼ cup granulated sugar – Adds sweetness and helps bind crumbs.
½ cup unsalted butter, melted – Richness and structure.
For the Pumpkin Filling
1 (15-ounce) can pumpkin puree – The star ingredient; make sure it’s pure pumpkin, not pie filling.
1 (14-ounce) can sweetened condensed milk – Adds sweetness and creaminess.
2 large eggs – Bind the filling and add richness.
1 teaspoon vanilla extract – Enhances flavor.
2 teaspoons pumpkin pie spice – Classic blend of cinnamon, nutmeg, ginger, and cloves.
½ teaspoon ground cinnamon – Extra warmth.
¼ teaspoon ground ginger – Adds subtle spice.
Pinch of ground nutmeg – Earthy depth.
Pinch of salt – Balances sweetness.
For the Topping (Optional)
Whipped cream or cool whip – Creamy finish.
Sprinkle of cinnamon or pumpkin pie spice – Adds festive flair.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease or line a 9×13-inch pan with parchment paper.
Step 2: Make the Crust
Combine graham cracker crumbs and sugar.
Stir in melted butter until evenly moistened.
Press firmly into pan.
Bake 8–10 minutes until lightly golden.
Step 3: Prepare the Filling
Whisk pumpkin puree, condensed milk, eggs, and vanilla until smooth.
Stir in spices and salt.
Mix until uniform.
Step 4: Assemble
Pour filling over crust.
Smooth with spatula.
Step 5: Bake
Bake 40–50 minutes until edges are set and center is slightly jiggly.
Cool completely.
Step 6: Chill
Refrigerate 3–4 hours or overnight.
This ensures firm texture and deep flavor.
Step 7: Serve
Lift bars out using parchment overhang.
Cut into squares or rectangles.
Top with whipped cream and cinnamon.
Baking Tips
Use parchment paper for easy removal.
Don’t overbake—center should jiggle slightly.
Chill overnight for best flavor.
Compact crust firmly to prevent crumbling.
Use pure pumpkin puree—not pumpkin pie filling.
Variations
Gingersnap Crust: Swap graham crackers for gingersnaps.
Chocolate Pumpkin Bars: Add mini chocolate chips to filling.
Nutty Pumpkin Bars: Sprinkle chopped pecans on top before baking.
Maple Pumpkin Bars: Replace sugar with maple syrup for deeper flavor.
Vegan Version: Use coconut milk and flax eggs.
Serving Ideas
Serve chilled with whipped cream.
Pair with hot apple cider or coffee.
Add caramel drizzle for indulgence.
Garnish with candied pecans for crunch.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze bars for up to 2 months.
Reheat: Best served chilled, but can be warmed slightly.
Nutrition (per bar, approx.)
Calories: ~210
Protein: ~4g
Fat: ~9g
Carbs: ~28g
Why You’ll Love This Recipe
Easy to make: No pie crust rolling.
Perfect for gatherings: Easy to slice and serve.
Festive flavor: Classic pumpkin spice.
Customizable: Endless variations.
Crowd-pleaser: Loved by kids and adults alike.
Conclusion
These Pumpkin Pie Bars are the perfect blend of convenience and tradition. With their buttery crust, creamy spiced filling, and optional whipped topping, they’re a dessert that feels both nostalgic and fresh. Bake a batch for your next holiday gathering and watch them disappear—because one bite is all it takes to fall in love.