Pumpkin Pie Bars
All the cozy flavors of classic pumpkin pie in easy-to-serve bars with a buttery graham cracker crust—perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Pumpkin Filling:
1 (15 oz) can pumpkin puree
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves (or allspice)
¼ teaspoon salt
1 (12 oz) can evaporated milk
Optional Topping:
Whipped cream
Ground cinnamon for dusting
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
Bake the crust for 8–10 minutes, then set aside to cool slightly.
In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and spices until smooth.
Stir in evaporated milk until fully incorporated.
Pour the filling over the pre-baked crust and smooth the top.
Bake for 45–50 minutes or until the center is set and doesn’t jiggle.
Cool completely in the pan, then chill in the refrigerator for at least 2 hours or overnight.
Lift out using parchment overhang, slice into bars, and top with whipped cream if desired.
Notes
For a firmer crust, press the mixture firmly and chill before baking.
You can substitute gingersnap crumbs or crushed vanilla wafers for the graham crackers.
Make ahead: bars can be refrigerated up to 3 days.
For clean cuts, wipe your knife between each slice.
These freeze well—wrap tightly and freeze up to 2 months.
Find it online: https://allrecipesmade.com/pumpkin-pie-bars/
