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Delicious homemade Pumpkin Pie Bars are showcased as the featured image for this recipe.

Perfect Pumpkin Pie Bars

These Pumpkin Pie Bars deliver all the cozy autumnal flavors of pumpkin pie in a convenient, handheld form. They're perfect for potlucks, parties, or a delightful afternoon indulgence. These bars are surprisingly easy to make and are sure to become a fall favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream optional
  • Caramel sauce optional
  • Chopped pecans or walnuts optional
  • Cinnamon sugar optional

Equipment

  • 9x13 inch baking pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • Wire rack
  • Parchment paper (optional)
  • Knife or pizza cutter

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking pan. You can use the bottom of a measuring cup to help create an even layer.
  4. Bake the crust for 8-10 minutes, or until lightly golden brown. Let cool slightly while you prepare the filling.
  5. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well combined.
  6. Pour the pumpkin filling evenly over the pre-baked graham cracker crust.
  7. Bake for 30-35 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. Don't overbake, as the filling will continue to set as it cools.
  8. Remove from the oven and let cool completely in the pan on a wire rack.
  9. Once cooled, cover and refrigerate for at least 2 hours before cutting into bars. This will allow the filling to fully set and make them easier to slice.
  10. Cut the cooled Pumpkin Pie Bars into squares or rectangles.
  11. Serve chilled and garnish with your favorite toppings, such as whipped cream, caramel sauce, or chopped nuts.

Notes

Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Don't overbake the bars; the filling should still have a slight jiggle in the center. Let the bars cool completely at room temperature and then chill them in the refrigerator for at least 2 hours for the filling to set properly. Feel free to adjust the spices to your liking. You can bake the bars up to 2 days in advance and store them in the refrigerator. Store, covered tightly with plastic wrap or in an airtight container. They will keep in the refrigerator for up to 3-4 days. Consider adding chocolate chips, pecan streusel topping, maple glaze or cream cheese swirl for variations.