These Pumpkin Pie Bars taste just like a pumpkin pie, but are so much easier to make. They have a simple graham cracker crust instead of a standard pie crust. Cut them into squares and serve as the perfect fall treat!
Make-ahead
Easy cleanup
You’ll Learn: How to simplify pumpkin pie into grab-and-go bars
Worth It: Less effort than pumpkin pie with the same great taste
Bonus: No fuss graham cracker crust
Why You’ll Love This Recipe
- Easy fall favorite – These pumpkin pie bars are a fun update on a classic pumpkin pie. With only a handful of ingredients, you’ll have a tasty dessert in no time. The simple crust makes them much easier to make than a standard pumpkin pie.
- Make ahead dessert – Because these bars need to cool completely before serving, they are great to make ahead of time.
- Great for parties – This dessert is one of my favorites to bring to a party! You can cut the bars into small squares for a perfect bite-size treat.
Serving suggestions
Pumpkin pie bars are quintessential fall! I love serving them alongside some other fall favorites. This fall harvest salad is great, or this spicy pumpkin pasta if you want to keep it all pumpkin recipes.
For drinks, you could make this apple cider sangria, or make some coffee with this pumpkin spice latte syrup.
Ingredients
- Honey graham crackers – I love the honey graham crackers for some extra sweetness in the pie crust
- Salted butter – make sure to use salted butter, otherwise the crust will be a bit bland
- Pumpkin purée – canned pumpkin will provide a bit of pumpkin flavor, but it mostly provides the texture for your pumpkin pie filling
- Heavy cream – the heavy cream brings all that amazing creaminess to your bars
- Eggs – eggs provide the binding to help your bars stay together. Allow them to come to room temperature for the best results
- Light brown sugar – I love using brown sugar because it caramelizes and deepens all the flavors in the bars
- Cornstarch – the cornstarch thickens up the pumpkin mixture
- Pumpkin pie spice – because pumpkin doesn’t have a ton of flavor on its own, the pumpkin pie spice will provide that perfect taste
Ingredient Substitutions
If you don’t have graham crackers, you can make this pumpkin pie bar recipe with a traditional pie shortbread crust using all purpose flour. If you only have unsalted butter, be sure to add in a teaspoon salt. You could also use spice wafers in place of graham crackers
In place of the heavy cream, you can also use evaporated milk. If you don’t have pumpkin pie spice, you can use the individual spices instead. Combine cinnamon, cloves, ginger, and nutmeg to create a few teaspoons of pumpkin pie spice.
How to make
Step 1: Make Crust
Preheat oven to 375F and line an 8×8 baking pan with parchment paper.
Blend graham crackers into crumbs in a food processor (Image 1). Mix crumbs with the melted butter until evenly combined (Image 2).
Step 2: Make the Filling
Press breadcrumb butter mixture into an even layer in the bottom of the baking dish. I use the bottom of a measuring cup to make sure its flat (Image 3).
In a large bowl whisk 15 ounces pumpkin puree, heavy cream, large eggs, and brown sugar together until smooth (Image 4). Then, whisk in cornstarch and pumpkin pie spice (Image 5).
Step 3: Layer and bake
Pour the creamy pumpkin filling into the baking pan over the crust (Image 6) and carefully place in the oven. Bake at 375F for 45 minutes. The center should jiggle a little while hot, but will set fully as it cools.
Allow to cool completely to room temperature before cutting into squares and serving with a dollop of fresh whipped cream or ice cream! Top with cinnamon for a bit of extra fall flavor on top!
Storage and reheating
Once the pumpkin pie bars cool completely, cover in plastic wrap or transfer to an airtight container and store in the fridge for up to 5 days.
Check out these other Fall Dessert Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Pumpkin Pie Bars
Ingredients
- 1 pack honey graham crackers 9 full crackers
- 4 tbsp salted butter melted
- 1 can pure pumpkin puree 15 oz
- 1 cup heavy cream
- 3 eggs
- 1 cup light brown sugar packed
- 2 tbsp cornstarch
- 2.5 tsp pumpkin pie spice
Instructions
- Preheat oven to 375F and line an 8×8 baking pan with parchment paper.
- Blend graham crackers into crumbs in a food processor. Mix crumbs with the melted butter until evenly combined.
- Press breadcrumb butter mixture into an even layer in the bottom of the pan. I use the bottom of a measuring cup to make sure its flat.
- In a large mixing bowl whisk pumpkin puree, heavy cream, eggs, and brown sugar together until smooth. Then, whisk in cornstarch and pumpkin pie spice.
- Pour pumpkin mixture into the baking pan over the crust and carefully place in the oven. Bake at 375F for 45 minutes. The center should jiggle a little while hot, but will set fully as it cools. Allow to cool completely before cutting into squares and serving with whipped cream or ice cream! Store leftovers in an airtight container in the refrigerator.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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