Pumpkin Pie Bars

Why You’ll Love This Recipe

I love these bars because they’re so much easier than making a traditional pie, but they still deliver the same warm spices and creamy pumpkin filling. They’re great for parties, potlucks, or anytime I want a make-ahead dessert. Plus, cutting them into squares means I can serve more people without worrying about perfect pie slices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the pumpkin filling:

• 1 (15-ounce) can pure pumpkin puree

• ¾ cup granulated sugar

• 2 large eggs

• 1 cup evaporated milk

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

Optional topping:

• Whipped cream or a dusting of cinnamon before serving

Directions

I start by preheating the oven to 350°F and lining a 9×13-inch baking dish with parchment paper, leaving a little overhang for easy removal.

To make the crust, I mix the graham cracker crumbs, sugar, and melted butter together until the mixture resembles wet sand. I press it firmly into the bottom of the pan to create an even layer, then bake it for 8–10 minutes to set.

For the filling, I whisk together the pumpkin puree, sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. I pour the mixture over the baked crust and spread it evenly.

I bake the bars for 40–45 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean. Once baked, I let the bars cool completely at room temperature before transferring them to the fridge to chill for at least 2 hours.

When ready to serve, I lift the bars out of the pan using the parchment, cut them into squares, and top with whipped cream or a sprinkle of cinnamon.

Servings and timing

This recipe makes 12 to 16 bars, depending on how large I cut them.

• Prep Time: 15 minutes

• Bake Time: 45 minutes

• Chill Time: 2 hours

• Total Time: 3 hours

Variations

Sometimes I use a crushed gingersnap crust instead of graham crackers for extra spice. I’ve also added a pecan topping for crunch or swirled in cream cheese for a marbled effect. If I want to make them more indulgent, I drizzle caramel sauce over the top before serving.

storage/reheating

I keep these bars covered in the refrigerator for up to 4 days. They taste best chilled, but I take them out about 15 minutes before serving so the flavors shine. For longer storage, I freeze them (uncut) for up to 2 months, then thaw overnight in the fridge before slicing.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin, then strain it to remove excess liquid. The filling may be a little lighter in texture.

Do these bars need to be refrigerated?

Yes, since they contain eggs and milk, I always store them in the fridge.

Can I make these ahead of time?

Definitely. I often make them the day before serving—they slice even cleaner after chilling overnight.

Can I substitute the evaporated milk?

Yes, I’ve used half-and-half or heavy cream with great results. The texture stays creamy and rich.

How do I cut neat squares?

I chill the bars completely, then use a sharp knife wiped clean between cuts for even slices.

Conclusion

Pumpkin Pie Bars are one of my favorite fall desserts to make when I want all the flavor of pumpkin pie with less effort. They’re creamy, spiced just right, and perfect for sharing. Whether I serve them at Thanksgiving or just on a crisp autumn day, they always bring comfort and smiles with every bite.