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three pumpkin pie bars on a serving board in front of a plate of more bars

Pumpkin Pie Bars

Pumpkin pie bars are an easy dessert that tastes just like traditional pumpkin pie, except they're made with a buttery graham cracker crust. They're a great make-ahead option for the holidays!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 32 minutes
Chilling time 8 hours
Total Time 52 minutes
Servings 9
Author Kelsie

Ingredients

Graham cracker crust

  • 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt

Pumpkin pie filling

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin puree NOT pumpkin pie filling
  • 1 cup heavy cream
  • Whipped cream for serving optional

Instructions

Graham cracker crust

  1. Preheat the oven to 325 degrees. Spray a 9-inch square baking pan with cooking spray. Line the pan with foil, allowing several inches to hang over the edges. Spray the foil lightly with cooking spray and set pan aside.
  2. Combine the graham cracker crumbs, butter, sugar, and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan. Bake for 5 minutes.
  3. Remove from the oven and let cool on a wire rack while you make the filling.
  4. Turn the oven temperature to 375 and make the filling.

Pumpkin pie filling

  1. Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer set to medium until thick and pale in color, about a minute or two.
  2. Add the vanilla, spices, and salt and beat to combine.
  3. Beat in the pumpkin puree and heavy cream until fully incorporated. Pour into the crust and bake 32 to 40 minutes, until the center is no longer jiggly.
  4. Cool to room temperature on a wire rack, then refrigerate for at least 6 hours (or overnight).
  5. Use the foil overhang to lift the bars out of the pan (you might need to run a knife around the edge of the bars to loosen them first). Set the bars on a cutting board, then slice and serve with whipped cream (if desired).

Recipe Notes

Uneaten bars can be stored, covered, in the fridge for 3 or 4 days. They can also be frozen, tightly wrapped, for about 2 months.