These Pumpkin Pie Bars are a tasty fall treat! They have a creamy pumpkin filling on a buttery crust, making them a perfect addition to any dessert table.
Baking these bars is so easy, even if you’re not a pro! I love to sprinkle a bit of cinnamon on top—because who doesn’t love a warm spice smell in the kitchen? 🥧
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the perfect crust! If you’re gluten-free, try using gluten-free graham crackers, or you can blend oats into a fine crumb as an alternative.
Pumpkin Puree: Canned pumpkin is convenient and consistent; however, you can also use homemade pumpkin puree. Just bake and blend fresh pumpkin until smooth for a fresh taste.
Evaporated Milk: This adds creaminess; however, if you’re avoiding dairy, you can use coconut milk or a dairy-free alternative. Just keep the flavors balanced!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves really warms up these bars. You can adjust according to your taste; some people love adding a pinch of allspice for a different twist!
How Can I Achieve a Creamy Pumpkin Filling?
Getting that glorious creamy filling right is key to tasty pumpkin pie bars! Here’s how:
- Use room temperature eggs and milk, as they blend better into the filling.
- Whisk everything together until smooth—no lumps! A hand whisk or electric mixer works great.
- Pour the filling over the crust slowly, ensuring it spreads evenly.
- Bake until the filling is mostly set but still has a slight jiggle—it will firm up as it cools.
Follow these tips, and you’ll have delicious, creamy pumpkin pie bars that everyone will love!
How to Make Pumpkin Pie Bars
Ingredients You’ll Need:
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 puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Topping (optional):
- Whipped cream
- Ground cinnamon or nutmeg for dusting
Time Needed:
This recipe takes about 15 minutes to prepare, plus 50 minutes to bake. After that, you’ll want to chill the bars in the fridge for at least 2 hours before serving. That adds about 2 hours of patience while the flavors develop and the texture firms up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, or give it a light grease with cooking spray. This will help your bars come out easily later!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. The mixture should stick together when pressed. Firmly press this mixture into the bottom of your prepared pan. Bake for about 10 minutes, then take it out and let it cool.
3. Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until everything is smooth and well combined. Make sure there are no lumps!
4. Assemble and Bake:
Pour the pumpkin filling over the crust that you just baked and spread it out evenly. Place the pan back in the oven and bake for 40-50 minutes. You want the filling to be set, and a knife inserted near the center should come out clean.
5. Cool and Refrigerate:
Once it’s baked, remove the pan from the oven and let it cool completely on a wire rack. Once fully cooled, put it in the fridge for at least 2 hours to firm up. This is when they really come together!
6. Serve:
Slice the cold pumpkin pie bars into squares. Top each piece with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg if you’d like. Enjoy your delicious pumpkin pie bars!
These pumpkin pie bars feature a firm but creamy filling atop a buttery crust, making them perfect for fall gatherings or a cozy dessert option!
Can I Use Fresh Pumpkin Instead of Canned?
Definitely! If you prefer using fresh pumpkin, you’ll want to roast a small pie pumpkin, scoop out the flesh, and blend it until smooth. You’ll need about 1 3/4 cups of fresh puree to replace the canned pumpkin.
How Do I Store Leftover Pumpkin Pie Bars?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn!
Can I Make These Bars Ahead of Time?
Absolutely! These pumpkin pie bars can be made a day or two in advance. Just keep them refrigerated until you’re ready to serve. They actually taste better after chilling for a while as the flavors meld together!
What Can I Use as a Topping Instead of Whipped Cream?
If you’re looking for alternatives to whipped cream, try serving the bars with a scoop of vanilla ice cream, Greek yogurt, or a drizzle of caramel sauce for an extra special touch!
