Pumpkin Pie Bars

5 from 1 vote

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!

Prep Time15

Cook Time45

Chill Time1

Total Time2

Servings: bars

Author: Miranda Couse

Ingredients

Crust

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

Instructions

Crust

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 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and melted ½ cup 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 15 ounces canned pumpkin puree and 2 large eggs in a medium mixing bowl. Beat on low speed with a hand mixer until smooth.
Add the 1 cup light brown sugar and stir until incorporated using a spatula.
Slowly add the 1 cup half and half while mixing on low speed until combined.
Fold in the 1 tablespoon cornstarch and 2 teaspoons 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.

Notes

• Store in an airtight container in the fridge for 3-4 days or in the
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
whipped cream.
• 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
pecans.
• 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