Description
Creamy pumpkin pie filling baked on a buttery graham cracker crust, cut into bars for an easy and shareable fall dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan to form crust.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour pumpkin mixture over the crust and spread evenly.
- Bake for 45-50 minutes, or until the center is set and a knife inserted comes out clean.
- Cool completely before cutting into bars. Refrigerate for at least 2 hours before serving.
- Top with whipped cream if desired.
Notes
- For a nutty twist, use crushed gingersnaps or pecans instead of graham crackers for the crust.
- Bars can be made a day ahead and stored in the refrigerator.
- Serve chilled for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American