Pumpkin Pie Bars

Pumpkin Pie Bars

Creamy pumpkin filling meets a buttery graham crust in easy sliceable bars.

Total 4 hr 30 min Makes 16 bars Calories 215/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These bars layer a spiced pumpkin custard over a press-in graham cracker crust, baked until just set and cooled to a clean slice. They offer all the flavor of pumpkin pie with less fuss, making them a practical choice for fall gatherings, potlucks, or holiday dessert tables.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 15 ounces pumpkin puree
  • 14 ounces sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream, for topping

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.

  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

  4. Bake the crust until lightly golden and set, about 10 minutes, then remove and let cool slightly.

  5. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, salt, and vanilla extract until smooth.

  6. Pour the pumpkin filling over the warm crust and spread into an even layer.

  7. Bake until the filling is set around the edges but still slightly jiggly in the center, 35 to 40 minutes.

  8. Cool the bars in the pan to room temperature, about 1 hour.

  9. Refrigerate the bars until fully chilled and firm, at least 3 hours or overnight.

  10. Lift the bars from the pan using the parchment overhang, slice into 16 bars, and top each with whipped cream before serving.

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    Pumpkin Pie Bars

    These bars layer a spiced pumpkin custard over a press-in graham cracker crust, baked until just set and cooled to a clean slice. They offer all the flavor of pumpkin pie with less fuss, making them a practical choice for fall gatherings, potlucks, or holiday dessert tables.

    4 hr 30 min 16 bars 215 cal

    Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 6 tablespoons unsalted butter, melted
    • 1/3 cup granulated sugar
    • 15 ounces pumpkin puree
    • 14 ounces sweetened condensed milk
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup whipped cream, for topping

    Method

    1. 1

      Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

    2. 2

      In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.

    3. 3

      Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

    4. 4

      Bake the crust until lightly golden and set, about 10 minutes, then remove and let cool slightly.

    5. 5

      In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, salt, and vanilla extract until smooth.

    6. 6

      Pour the pumpkin filling over the warm crust and spread into an even layer.

    7. 7

      Bake until the filling is set around the edges but still slightly jiggly in the center, 35 to 40 minutes.

    8. 8

      Cool the bars in the pan to room temperature, about 1 hour.

    9. 9

      Refrigerate the bars until fully chilled and firm, at least 3 hours or overnight.

    10. 10

      Lift the bars from the pan using the parchment overhang, slice into 16 bars, and top each with whipped cream before serving.