Why You’ll Love This Recipe
Pumpkin Pie Bars take everything you love about traditional pumpkin pie and transform it into an easy, crowd-friendly dessert. With a buttery crust, creamy pumpkin filling, and warm autumn spices, these bars offer the same nostalgic flavors of classic pie but in a more convenient, sliceable form. They are perfect for potlucks, family gatherings, or holiday dinners when you want the comfort of pumpkin pie without the fuss of rolling out a crust.
These bars are also incredibly versatile. You can enjoy them plain, topped with a dusting of powdered sugar, or served with whipped cream for an extra indulgence. They store and transport well, making them a great make-ahead dessert option for busy holiday seasons. Whether you are an experienced baker or just starting out, Pumpkin Pie Bars are an approachable and foolproof way to bring the flavors of fall to your table.
Pumpkin Pie Bars – A Simple Twist on a Classic Fall Dessert
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 16 bars
- Diet: Vegetarian
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
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the crust, giving it structure while keeping it tender.
Granulated sugar – Adds sweetness to both the crust and the pumpkin filling.
Brown sugar – Contributes a deeper, caramel-like sweetness to the filling, enhancing the pumpkin flavor.
Butter – Unsalted butter creates a rich, buttery crust that holds up under the creamy filling.
Eggs – Essential for binding the filling and giving it a custard-like texture.
Pumpkin purée – The star ingredient, providing natural sweetness and a velvety texture. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
Evaporated milk – Creates a creamy, smooth filling with just the right consistency.
Pumpkin pie spice – A warming blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor of pumpkin desserts.
Vanilla extract – Enhances the overall flavor of the filling and adds a touch of sweetness.
Salt – Balances sweetness and makes the spices pop.
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
- Make the crust: In a bowl, combine flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press evenly into the prepared pan. Bake for 15 minutes until lightly golden.
- Prepare the filling: In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the filling over the pre-baked crust, spreading evenly.
- Bake for 45–50 minutes or until the filling is set and slightly firm in the center.
- Allow the bars to cool completely before refrigerating for at least 2 hours to firm up.
- Slice into squares or bars and serve plain or with whipped cream.
Servings and timing
This recipe makes about 16 bars. Preparation takes around 20 minutes, baking requires about 1 hour, and chilling time is at least 2 hours. Total time is approximately 3 hours and 20 minutes, including cooling and chilling.
Storage/reheating
Pumpkin Pie Bars should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 2 months, separating layers with parchment paper. Thaw overnight in the refrigerator before serving. These bars are best served chilled or at room temperature and do not require reheating.
Variations and Customizations
Pumpkin Pie Bars are versatile and can be customized in many ways to suit your preferences.
For a nutty twist, sprinkle chopped pecans or walnuts over the filling before baking. This adds crunch and a rustic flavor. You could also use a graham cracker or gingersnap crust instead of the flour-based crust for a spiced and flavorful base.
If you enjoy creamier desserts, swirl in a cheesecake mixture made of cream cheese, sugar, and vanilla before baking for a marbled effect. For added indulgence, drizzle caramel sauce or melted white chocolate over the cooled bars.
To make them lighter, you can reduce the sugar slightly in the filling or substitute evaporated milk with coconut milk for a dairy-free version. Pumpkin Pie Bars can also be adapted for gluten-free diets by using almond flour or a gluten-free flour blend in the crust.
These customizations allow you to put your own spin on a classic recipe while still keeping the cozy essence of pumpkin pie intact.
FAQs
Can I use canned pumpkin pie filling instead of purée?
No, pumpkin pie filling already contains sugar and spices, which would make the bars overly sweet and unbalanced.
How do I know when the bars are done baking?
The filling should be set in the center and no longer jiggle when gently shaken.
Can I make these bars ahead of time?
Yes, they can be made up to two days in advance and stored in the refrigerator until ready to serve.
Do I need to refrigerate Pumpkin Pie Bars?
Yes, because of the custard-like filling, they must be stored in the refrigerator.
Can I freeze Pumpkin Pie Bars?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What type of crust works best?
A classic flour-based crust is traditional, but graham cracker or gingersnap crusts add extra flavor.
Can I add whipped cream on top?
Absolutely, a dollop of whipped cream is the perfect finishing touch.
Why do my bars crack on top?
Cracks may occur if they are overbaked. Remove them once the filling is just set.
Can I make them dairy-free?
Yes, substitute coconut milk for evaporated milk and use vegan butter for the crust.
Are these bars sweeter than pumpkin pie?
They are similar in sweetness but slightly more concentrated due to the thinner crust and cut portions.
Conclusion
Pumpkin Pie Bars are an effortless and delicious way to enjoy the timeless flavors of pumpkin pie in a portable, shareable format. With their buttery crust, spiced pumpkin filling, and creamy texture, they are a guaranteed hit at any fall gathering. Whether you keep them classic or customize them with nuts, caramel, or cheesecake swirls, these bars are a versatile dessert that embodies the essence of autumn.
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