Pumpkin Pie Bars

Introduction

Pumpkin Pie Bars are the perfect blend of comfort and convenience. They deliver all the flavors of a classic pumpkin pie but in an easy-to-serve bar form. Whether you’re preparing dessert for a holiday feast, a cozy autumn gathering, or simply craving a sweet treat with coffee, these bars are a crowd-pleaser. With a buttery graham cracker crust and a creamy spiced pumpkin filling, every bite feels like a warm hug in fall.

My recipe story

Growing up, pumpkin pie was always a staple on our holiday table. But when I started hosting friends and family, I quickly realized that slicing and serving a traditional pie could be messy and time-consuming. That’s when I decided to transform the classic into easy-to-share bars. The first time I served them at a Friendsgiving, they were gone before the main course hit the table. Since then, these Pumpkin Pie Bars have become a tradition, often requested at every fall gathering I host. They strike the perfect balance between nostalgia and practicality—bringing the taste of the season in a modern, fuss-free way.

Ingredient breakdown

These bars require a simple lineup of ingredients, most of which you probably already have in your pantry. The crust is made with graham cracker crumbs, sugar, and melted butter—creating a buttery, slightly sweet base that complements the spiced pumpkin filling beautifully.

The filling features pumpkin puree, eggs, sugar, and warming spices like cinnamon, nutmeg, and cloves. Evaporated milk helps create that silky-smooth custard texture you’d expect from pumpkin pie. A touch of vanilla rounds everything out, enhancing the natural sweetness of the pumpkin. Together, these ingredients deliver the cozy, nostalgic flavors that define fall desserts.

Equipment you’ll need

• 9×13-inch baking pan
• Parchment paper (optional for easier removal)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Sharp knife for slicing bars

Step-by-step directions

Step 1: Prepare the crust
Start by combining graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a greased or parchment-lined 9×13-inch baking pan. Use the back of a spoon or a flat-bottomed glass to ensure an even, compact crust. Bake the crust at 350°F (175°C) for about 10 minutes to set, then remove it from the oven to cool slightly while you prepare the filling.

Step 2: Mix the filling
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in cinnamon, nutmeg, cloves, and salt. Finally, pour in evaporated milk and vanilla extract, mixing until fully combined. The filling should be smooth, creamy, and pourable, with a rich pumpkin-spice aroma that fills the kitchen.

Step 3: Assemble and bake
Pour the pumpkin filling over the pre-baked crust, spreading it evenly with a spatula. Return the pan to the oven and bake at 350°F (175°C) for 40–45 minutes, or until the center is set but still slightly jiggly. To test for doneness, insert a toothpick into the center—it should come out mostly clean with just a hint of moisture. Remove from the oven and let the bars cool completely on a wire rack.

Step 4: Chill and slice
Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2–3 hours, or overnight for best results. Chilling allows the filling to firm up, making it easier to cut into clean slices. Use a sharp knife to cut into squares or rectangles, wiping the blade between cuts for neat edges.

Variations & substitutions

If you prefer a different crust, you can swap graham crackers for crushed gingersnaps, digestive biscuits, or even Oreo cookies for a chocolate twist. For a slightly lighter option, try using reduced-fat graham crackers. To accommodate dietary needs, you can make the filling with coconut milk instead of evaporated milk for a dairy-free version. For an added crunch, sprinkle chopped pecans or walnuts on top before baking. And if you love extra spice, feel free to increase the cinnamon or add a pinch of cardamom for a unique flavor boost.

Storage, freezing & make-ahead

These bars store beautifully, making them an excellent make-ahead dessert. Keep them in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze them, wrap each bar individually in plastic wrap, then store them in a freezer-safe bag or container for up to 2 months. To serve, thaw in the refrigerator overnight. For holiday prep, you can bake the bars a day or two in advance, ensuring they’re ready to serve when guests arrive.

Serving ideas & pairings

Pumpkin Pie Bars pair wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or sprinkle with toasted pecans. They also pair beautifully with warm beverages like spiced chai, apple cider, or a rich cup of coffee. Serve them on a dessert platter alongside other seasonal favorites like apple crisp, pecan pie, or ginger cookies for a stunning fall dessert spread.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, just be sure to cook and puree the pumpkin until smooth, then drain any excess liquid to prevent a watery filling.

How do I know when the bars are done baking?
The center should be set but slightly jiggly. A toothpick inserted in the middle should come out mostly clean.

Can I make these bars gluten-free?
Absolutely—use gluten-free graham crackers or another gluten-free cookie for the crust.

Can I double the recipe?
Yes, simply bake it in two 9×13-inch pans. Cooking time remains about the same.

Do they need to be refrigerated?
Yes, because of the custard-style filling, they should be stored in the refrigerator.

Final thoughts

Pumpkin Pie Bars are an effortless way to enjoy a classic fall dessert with a modern twist. They’re simple to make, easy to share, and full of cozy autumn flavor. Whether you’re preparing for Thanksgiving, a fall potluck, or just craving a seasonal treat, these bars are sure to become a family favorite. Try them once, and they’ll likely earn a permanent spot on your holiday dessert table.

Pumpkin Pie Bars

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• Author: Sarah White
• Total Time: 3 hours 10 minutes (includes chilling)
• Yield: 12–16 bars 1x
• Diet: Vegetarian

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Description

Pumpkin Pie Bars are a creamy, spiced fall dessert with a buttery graham cracker crust. Perfect for holidays, potlucks, or cozy gatherings.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 1 can (15 oz) pumpkin puree

• 3/4 cup granulated sugar

• 1/4 cup brown sugar, packed

• 3 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 can (12 oz) evaporated milk

• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

2. Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan and bake for 10 minutes.

3. In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well.

4. Stir in cinnamon, nutmeg, cloves, salt, evaporated milk, and vanilla until combined.

5. Pour filling over the crust and spread evenly with a spatula.

6. Bake for 40–45 minutes, or until the center is set but slightly jiggly.

7. Let cool completely, then refrigerate for at least 3 hours before slicing into bars.

Notes

Chill thoroughly before slicing for clean cuts. Serve with whipped cream, caramel drizzle, or toasted pecans. Store in the refrigerator for up to 4 days or freeze for 2 months.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American