These Pumpkin Pie Bars are a pumpkin lover’s dream! With a creamy pumpkin filling nestled on a buttery crust, they are simple to make and taste amazing.
Whenever I make these, my kitchen smells like fall, and I just can’t help but sneak a few bites before serving. They disappear in no time!
I love how easy they are to slice and serve, making them perfect for parties or cozy nights in. Grab some whipped cream, and you’re all set for a yummy treat!
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a sweet and crunchy texture. If you can’t find them, digestive biscuits work great too! You can even use crushed vanilla wafers for a different flavor.
Pumpkin puree: Opt for canned pumpkin puree, as it’s smooth and consistent. Make sure it’s not pumpkin pie filling, which contains added sugars and spices. If you’re feeling adventurous, you can roast and puree your own pumpkin!
Evaporated milk: This ingredient adds creaminess. If you want a dairy-free option, substitute with coconut milk. It adds a subtle coconut flavor that pairs well with pumpkin.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates a warm fall flavor. You can swap these out for pumpkin pie spice if you have it on hand! It’s a quick shortcut.
What’s the Best Way to Achieve a Perfect Crust?
The crust is the foundation of these bars, so here’s how to get it just right:
- Mix graham cracker crumbs with sugar and melted butter until combined. The mixture should hold together when pressed.
- Press it firmly into the bottom of your pan to create a solid layer. You can use the bottom of a measuring cup to help with this!
- Bake for just 8-10 minutes until it’s slightly golden. This helps it stay firm when the filling is added.
- Let it cool a bit before adding the filling to avoid sogginess.
By following these steps, you’ll have a delicious, sturdy crust that perfectly complements the creamy pumpkin filling!
How to Make Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or finely crushed digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 cup evaporated milk
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For Topping:
- Whipped cream, for garnish
- Ground cinnamon or pumpkin pie spice, for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take about 15-20 minutes to prep, followed by 40-50 minutes of baking. After baking, you’ll need to cool the bars completely, then refrigerate for at least 2 hours before serving. In total, plan for about 3 hours and 15 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, line a 9×9-inch baking pan with parchment paper, letting the edges hang over for easy removal later. If you don’t have parchment paper, just lightly grease the pan to avoid sticking.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until everything is combined and looks like wet sand. Press this mixture evenly into the bottom of your prepared pan to form a crust.
3. Bake the Crust:
Place the pan in the oven and bake for 8 to 10 minutes or until the crust is set and lightly golden. Then, remove it from the oven and set it aside to cool a bit.
4. Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, nutmeg, and salt until it’s smooth and well-blended. This is where all the yummy pumpkin flavor comes from!
5. Combine and Bake:
Pour the pumpkin filling mixture evenly over the baked crust. Make sure it’s spread out nicely. Next, return the pan to the oven and bake for 40-50 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center when you gently shake the pan.
6. Cool and Chill:
Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. After it’s cooled, place it in the refrigerator for at least 2 hours to let it fully set.
7. Cut and Serve:
When you’re ready to serve, cut the bars into squares. Top each one with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if you like. These bars can be enjoyed chilled or at room temperature.
Enjoy your delicious and easy-to-make Pumpkin Pie Bars, perfect for any occasion!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a different base, you can use crushed vanilla wafers or even a traditional pie crust instead of the graham cracker crust. Just be sure to adjust the baking time as needed, especially if you use a pre-made pie crust.
How Do I Store Leftover Pumpkin Pie Bars?
To keep your bars fresh, store leftovers in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving, or enjoy them chilled!
Can I Freeze Pumpkin Pie Bars?
Yes, these bars freeze well! Wrap them tightly in plastic wrap and then foil, or place them in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
What If I Don’t Have Evaporated Milk?
If you’re out of evaporated milk, you can substitute it with an equal amount of whole milk combined with a bit of cream for extra richness, or even use coconut milk for a dairy-free option!
