These Pumpkin Pie Bars are a fun twist on the classic dessert. They have a creamy pumpkin filling on a sweet crust, just like grandma used to make!
These bars are perfect for sharing, and trust me, they’ll disappear fast. I love grabbing one with my morning coffee—they’re a tasty treat any time of day!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet, crunchy base. If you don’t have graham crackers, digestive biscuits work great too! For a gluten-free option, use crushed gluten-free cookies or even almond flour mixed with a bit of sugar.
Pumpkin Puree: Canned pumpkin is convenient and gives a great flavor. If fresh pumpkin is on hand, you can roast it, purée it, and use that instead. Just make sure to remove excess moisture for the best texture.
Heavy Cream: This adds richness to the filling. You can substitute half-and-half for a lower-fat option. For a dairy-free version, try coconut cream or almond milk, though it may slightly change the taste.
Eggs: If you’re looking for egg substitutes, ground flaxseed mixed with water or unsweetened applesauce can work well. Use 1 tablespoon of ground flax and 2.5 tablespoons of water to replace one egg!
What’s the Best Way to Ensure My Filling is Smooth and Creamy?
Getting a creamy filling is key to delicious Pumpkin Pie Bars! Here are some tips:
- Make sure your pumpkin puree is smooth; stir it a bit before mixing to remove lumps.
- When mixing ingredients, whisk until completely combined and fluffy. A hand mixer can help with this!
- Don’t overmix once you’ve added the eggs. Just mix enough to blend everything together.
Let these bars cool completely before slicing to help them set properly. Enjoy the creamy texture and the flavorful spices in every bite!
How to Make Delicious Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons 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
- Ground cinnamon or pumpkin pie spice (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 60 minutes total baking time. After baking, let the bars cool for at least 2-3 hours in the fridge. So, plan on about 4 hours from start to enjoy, but most of that is just waiting time!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some paper hanging over the sides—this will make it easier to lift the bars out later.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of the lined baking pan to create an even crust.
3. Bake the Crust:
Pop the crust in the oven and bake for about 8-10 minutes, or until it’s lightly golden. Once baked, take it out and let it cool for a few minutes.
4. Prepare the Pumpkin Filling:
While the crust cools, grab a large bowl and whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, and all those wonderful spices (cinnamon, ginger, nutmeg, cloves), along with the salt. Make sure everything is blended until nice and smooth.
5. Combine and Bake:
Pour the poured pumpkin filling over the cooled crust. Spread it out evenly across the top. Bake the bar mixture in the oven for about 40-50 minutes. You’ll know it’s done when the edges are slightly puffed and a toothpick inserted in the center comes out mostly clean.
6. Cool and Chill:
Once the bars are baked, remove them from the oven and let them cool completely in the pan on a wire rack. For best results, refrigerate them for at least 2-3 hours (or overnight) to let them firm up nicely.
7. Serve and Enjoy:
When you’re ready, lift the bars out of the pan using the parchment paper. Cut them into squares. Serve them topped with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for that extra flair!
Enjoy these creamy, spiced pumpkin pie bars with a delightful crunchy crust! They’re perfect for any fall gathering or just a cozy night in!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed digestive biscuits, shortbread cookies, or even a homemade pie crust. Just ensure the texture is appropriate for pressing into the pan.
How Do I Know When the Filling is Set?
The filling is set when the edges are slightly puffed and a toothpick inserted into the center comes out mostly clean. It might still have a little moisture clinging to it; that’s okay, as it will firm up more while cooling.
Can I Make These Bars Ahead of Time?
Yes! These Pumpkin Pie Bars are great for making ahead. You can prepare them a day or two in advance. Just make sure to store them in an airtight container in the fridge after cooling to keep them fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them! Just wrap each bar tightly in plastic wrap and then aluminum foil, and they’ll last for about 2-3 months. Thaw in the fridge before serving.
