These Easy Pumpkin Pie Bars are made with a graham cracker crust and a creamy pumpkin pie filling. It's the perfect Thanksgiving dessert and doesn't require a pie crust!
Make these gorgeous pumpkin pie bars and get your PSL fix in grand style. The rich flavor of our recipe is going to be a crowd-pleaser for sure!
Pumpkin spice and everything nice come together with the perfect texture in these delicious pumpkin bars. What I love about this recipe is that it is delicious and perfect for the holidays without the heavy lifting of making and rolling out pie crust when we are already busy making other things and have food all over every counter surface in the kitchen. So convenient!
Ingredients for Pumpkin Pie Bars
- Graham Cracker Crumbs - You can buy these in a box or make your own by crushing graham crackers in a food processor.
- Granulated Sugar - Regular white sugar.
- Butter - Real butter or a non-dairy butter will both work. It needs to be melted.
Pumpkin Pie Filling
- Pumpkin Puree - Real pumpkin in the can, not pumpkin pie filling. The cans look very similar. I really like the Walmart brand pumpkin puree.
- Large Eggs - Large eggs work best for my recipes unless another size is specified in the recipe.
- Light Brown Sugar - Dark brown sugar will also work, but has a more intense molasses flavor that can detract from the pumpkin flavor. It's personal preference.
- Half and Half - You can also use heavy whipping cream.
- Cornstarch - This helps to thicken the filling.
- Pumpkin Pie Spice - You can use the store-bought pumpkin pie spice or make your own pumpkin pie spice.
How to Make Pumpkin Pie Bars
First, preheat your oven and line your pan with parchment paper. Clip the paper in place with binder clips on the sides. Mix the crust ingredients and press them down into the pan. Bake for five minutes, and then cool while you are mixing the pie filling.
Next, beat the pumpkin puree and eggs on low until smooth. Then, add the brown sugar and incorporate it using a spatula (not a mixer). Slowly add the half and half while mixing on low speed until just combined. Do not over mix.
Fold in the cornstarch and pumpkin pie spice. To fold ingredients in, use a flat spatula and insert it into the bottom of the mixture. Then raise up the spatula and "flip" the the contents on it back into the mixture gently and softly, pushing the spatula back down to the bottom of the mixture. Keep doing this very gently until everything is evenly mixed.
Pour the pumpkin filling on top of the graham cracker crust and bake. Let it come to room temperature before chilling it in the refrigerator for at least one hour. Allowing it to come to room temperature will help prevent cracking. Serve cold with whipped cream on top!
Tips for Best Results
Gingersnaps or vanilla wafers can be used in place of the graham cracker crumbs for the crust. Crush the gingersnaps in a food processor. For a little extra spice you can throw a dash of pumpkin pie spice in the graham cracker crust as well.
Garnish with whipped cream and ground cinnamon dusting when ready to serve.
You can use store bought or homemade pumpkin pie spice and whipped cream.
Pumpkin bars are delicious even without whipped cream but you can also serve them with vanilla ice cream or finely chopped toasted pecans.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for 3-4 days. They should not be stored at room temperature because of the dairy ingredients. The pumpkin pie bars may start to "weep" or separate and should be discarded when that happens.
Yes! Place them in an airtight container and keep them for up to 3 months. If you freeze individual servings, you can let them thaw in your lunch box for a fun midday treat at school or work. They can be eaten partially frozen, too!
Bars should be mostly firm when done but if they still appear wet or jiggly in the pan they will need more time baking.
More Great Bar Recipes
- Chocolate Chip Cookie Cheesecake Bars
- Pecan Pie Cheesecake Bars
- Banana Bars with Cream Cheese Frosting
- Coconut Chocolate Bars
- Lemon Bars
Pumpkin Pie Bars
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup butter melted
Pumpkin Pie Filling
- 15 ounces canned pumpkin puree
- 2 large eggs
- 1 cup light brown sugar packed
- 1 cup half and half
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with
- parchment paper and set aside. Use binder clips to keep the parchment paper overhang on the sides in place.
- add the graham cracker crumbs, sugar, and butter in a medium bowl. Stir until the butter coats all of the graham cracker crumbs.
- Pour the crust into the prepared pan. Firmly press the crumbs evenly into the bottom of the pan.
- Place in the preheated oven and bake for 5 minutes. Remove from the oven and allow to cool while working on the filling.
Pumpkin Pie Filling
- Add the pumpkin puree and eggs in a medium mixing bowl. Beat on low speed with a hand mixer until smooth.
- Add the brown sugar and stir until incorporated using a spatula.
- Slowly add the half and half while mixing on low speed until combined.
- Fold in the cornstarch and pumpkin pie spice.
- Pour the pumpkin filling on top of the graham cracker crust.
- Place in the preheated oven and bake for 45 minutes or until firm.
- Remove from the oven and allow to come to room temperature.
- Cover with plastic wrap once cooled and chill in the refrigerator for at least an hour.
- Cut and serve.
- Store in an airtight container in the refrigerator.
freezer for up to 3 months.
• Garnish with whipped cream and ground cinnamon dusting when
ready to serve.
• You can use store bought or homemade pumpkin pie spice and
• How will I know they are done cooking? Bars should mostly firm
when done but if they still appear wet or jiggly in the pan they will
need more time.
• Pumpkin bars are delicious even without whipped cream but you
can also serve them with vanilla ice cream or finely chopped
• For a little extra spice you can throw a dash of pumpkin pie spice
in the graham cracker crust as well.
• Heavy Whipping Cream can be substituted for the half and half
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)