Pumpkin Pie Bars
These Pumpkin Pie Bars feature a buttery graham cracker crust, creamy spiced pumpkin filling, and a dollop of whipped cream on top. Easier than pie and perfect for sharing at fall gatherings or Thanksgiving.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the pumpkin filling:
- 1 15 oz can pumpkin purée
- 3/4 cup granulated sugar
- 2 large eggs
- 1 12 oz can evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For topping:
- Whipped cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the dish. Bake for 10 minutes, then set aside.
- In a large bowl, whisk pumpkin purée, sugar, eggs, evaporated milk, spices, and salt until smooth.
- Pour filling over crust and spread evenly.
- Bake for 45–50 minutes, until center is set and a knife inserted comes out clean.
- Let cool completely, then refrigerate for at least 2 hours.
- Cut into bars and top with whipped cream before serving.
Notes
- Use parchment for easy lifting and clean slices.
- Tastes even better when made a day ahead.
- Swap graham crackers for gingersnaps or vanilla wafers for a twist.
- Store in fridge up to 4 days or freeze (without whipped cream) up to 2 months.