Description
Pumpkin pie bars combine the creamy filling of classic pumpkin pie with an easy graham cracker crust, perfect for make-ahead fall desserts.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (gluten-free if needed)
- 6 tablespoons butter, melted
- ¼ cup granulated sugar
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 3 large eggs
- 1 (12-ounce) can evaporated milk
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Pecans or cream cheese swirl
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with parchment.
2. Mix graham cracker crumbs, butter, and sugar. Press firmly into pan.
3. Whisk pumpkin puree, eggs, evaporated milk, sugars, vanilla, and spices.
4. Pour filling over crust and smooth top.
5. Bake 60–70 minutes, until edges set and center jiggles slightly.
6. Cool completely, then chill at least 4 hours before slicing.
7. Top with whipped cream, caramel, or pecans before serving.
Notes
Make ahead: Bake a day early and refrigerate overnight.
Freezing: Wrap tightly in plastic and foil, freeze up to 2 months.
Variations: Gluten-free, vegan, or cheesecake swirl versions.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg