These pumpkin pie bars are like a warm hug in dessert form! They have a creamy pumpkin filling on a buttery crust that’s hard to resist.
Every bite is full of fall flavors, making it perfect for cozy gatherings. I love to sprinkle a bit of cinnamon on top—yum! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These add a nice crunch to your crust. If you’re looking for a gluten-free option, crushed gluten-free cookies or almond flour can work well.
Pumpkin Puree: Canned pumpkin puree is super convenient. If you have fresh pumpkin, you can roast and puree it, but be sure it’s well-drained for the right consistency.
Evaporated Milk: For a richer taste, you can substitute whole milk or even heavy cream. If dairy-free is what you need, try coconut milk for a different flavor.
Spices: Freshly grated spices can elevate the flavor! If you’re out of a specific spice, pumpkin pie spice is a great all-in-one substitute.
How Do I Get the Perfect Crust?
To achieve a tasty and sturdy crust, be sure to press the graham cracker mixture firmly into the pan. This helps it hold together once baked.
- Combine the crumbs, sugar, and cinnamon thoroughly before adding the melted butter.
- After pressing it down, bake it just until it’s set, which enhances its crunchy texture.
Let it cool for a few minutes before adding the pumpkin filling! This ensures it won’t become soggy. A great crust sets the stage for delicious bars!
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 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12 oz) can evaporated milk (or whole milk or cream)
For Garnish:
- Whipped cream
- A pinch of ground cinnamon or pumpkin pie spice (optional)
How Much Time Will You Need?
This delicious dessert takes about 15 minutes of prep time and 50 minutes of baking time, plus extra time for chilling. You’ll be enjoying your pumpkin pie bars in about 3 hours, including cooling time!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Get your 9×9 inch baking pan ready by lining it with parchment paper or lightly greasing it. This will make it easy to remove the bars later!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and ground cinnamon. Then, pour in the melted butter and stir until everything is combined and looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake it for 8-10 minutes until it sets. Once done, take it out and let it cool.
3. Whisk Together the Pumpkin Filling:
In a large bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk these ingredients together until smooth. Add the eggs and whisk again until everything is fully combined. Now, gradually stir in the evaporated milk until your filling is creamy and lump-free.
4. Assemble and Bake:
Pour the pumpkin filling over your pre-baked crust, spreading it out evenly. Place it in the oven and bake for about 40-50 minutes. Keep an eye on it—it’s ready when the filling is set and a knife inserted into the center comes out clean.
5. Cool and Chill:
After baking, let the bars cool completely in the pan on a wire rack. Then, place the bars in the refrigerator to chill for at least 2 hours. This step helps the flavors deepen and makes it easier to cut.
6. Serve Your Delicious Bars:
Once chilled, cut the pumpkin pie bars into squares. Serve them with a dollop of whipped cream on top and sprinkle a little cinnamon or pumpkin pie spice for a lovely presentation. Enjoy every bite!
These creamy pumpkin pie bars are a delightful treat for fall and holiday gatherings. Enjoy your baking adventure!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a shortbread cookie crust or an almond flour crust for a gluten-free option. Just ensure the crust is pressed firmly into the pan and baked until set.
How Long Do Pumpkin Pie Bars Stay Fresh?
These bars can be stored in an airtight container in the refrigerator for up to 5 days. If you need to store them longer, consider freezing them for up to 3 months. Just thaw them in the fridge before serving!
What Can I Substitute for Evaporated Milk?
If you don’t have evaporated milk, you can use whole milk, cream, or even a non-dairy milk like coconut milk for a unique flavor in the filling. Just ensure you’re using an equivalent amount for a similar texture.
Can I Make These Bars Vegan?
Yes! To make these pumpkin pie bars vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use plant-based milk instead of evaporated milk. For the crust, ensure the graham crackers are vegan-friendly or use a different cookie base.
