These Pumpkin Pie Bars are a yummy twist on classic pumpkin pie. With a smooth, spiced filling baked on a buttery crust, they’re perfect for fall treats.
Honestly, these bars are as fun to make as they are to eat! They are great for sharing with friends, but I usually keep a few for myself—so delicious! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: This easy-to-use crust can be replaced with cookie crumbs like vanilla wafers or digestive biscuits if you’re in a pinch. Just adjust the sugar as some cookies are sweeter!
Unsalted Butter: Choose unsalted for precise control over saltiness. If you’re dairy-free, coconut oil or a vegan butter alternative works well too!
Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling which contains added sugar. If fresh pumpkin is available, roast and puree it for a fresher taste.
Sweetened Condensed Milk: For a lower sugar option, use evaporated milk along with a bit of sugar or maple syrup to still get that creamy texture. Dairy-free options can also be found!
Spices: If you’re out of ground ginger or cloves, you can use allspice or pumpkin pie spice instead. It keeps the flavor punchy without needing every spice on hand.
What’s the Best Way to Ensure a Perfect Pumpkin Filling?
Getting that pumpkin filling just right is key to delicious bars. Make sure to mix your ingredients well to incorporate air but don’t overbeat—this can lead to cracks while baking.
- Start by whisking the pumpkin and eggs together before adding the condensed milk and spices.
- Mix gently until everything is just combined; no need to stress about it being perfectly smooth.
- Watch the baking time. A light jiggle in the center when done is okay; it will set as it cools!
Letting the bars completely cool in the fridge helps the filling firm up nicely. Trust me, a chilled pumpkin pie bar is a delight!
How to Make Delicious Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 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 for topping
- Ground cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus 40-45 minutes for baking, and then 2 hours to chill in the refrigerator. So, plan for a total of about 3 hours from start to finish—most of that time is just letting your bars cool!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a 9×9 inch baking pan with parchment paper, letting some of the paper hang over the edges. This will help you lift the bars out easily later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until everything is well combined and the mixture looks like wet sand. Firmly press this mixture into the bottom of your prepared pan to create the base for your bars. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s set and lightly golden. Once done, remove it from the oven and set aside.
3. Prepare the Pumpkin Filling:
While the crust is in the oven, grab a large bowl and combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until you achieve a smooth, uniform mixture.
4. Assemble and Bake:
Once the crust has cooled slightly, pour the pumpkin filling over the top. Spread it evenly with a spatula. Bake the bars for 40-45 minutes, or until the filling is set and has just a slight jiggle in the center to keep it creamy. Keep an eye on it as you don’t want to overbake!
5. Chill and Cut:
After baking, let your bars cool completely in the pan at room temperature. Then, refrigerate them for at least 2 hours to firm up further. When you’re ready, use the parchment paper to lift the bars out of the pan and cut into squares.
6. Top and Serve:
Just before serving, add a dollop of whipped cream on each bar and sprinkle a bit of ground cinnamon or pumpkin pie spice on top. Enjoy your delicious Pumpkin Pie Bars with friends and family!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a different flavor, you can use crushed Oreos or vanilla wafers instead of graham crackers. Just remember to adjust the sugar based on the sweetness of the cookies.
Can These Bars Be Made Dairy-Free?
Yes! For a dairy-free version, substitute the butter with coconut oil or a dairy-free butter alternative. Use coconut cream or a dairy-free condensed milk to replace the sweetened condensed milk.
How Do I Store Leftover Pumpkin Pie Bars?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just ensure they are well-wrapped to avoid freezer burn, and consume within 2 months for the best flavor.
Can I Make These Bars Ahead of Time?
Definitely! These bars can be made a day or two in advance. Just prepare, bake, and refrigerate them, then pop them back in the fridge until you’re ready to serve. They actually taste even better after a day in the fridge as the flavors have time to meld!