Description
These Pumpkin Pie Bars are a fall favorite—silky pumpkin custard over a buttery graham cracker crust, topped with whipped cream. Perfect for Thanksgiving or cozy gatherings.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
1 (15 oz) can pumpkin purée
¾ cup granulated sugar
2 large eggs
1 (12 oz) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
Topping (optional):
Whipped cream, cream cheese frosting, nuts, or cinnamon sugar
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with parchment.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into pan. Bake for 8–10 minutes.
3. Whisk pumpkin purée, sugar, eggs, evaporated milk, and spices until smooth.
4. Pour filling over crust. Bake 45–50 minutes until the center is set but slightly jiggly.
5. Cool completely, then chill at least 2 hours.
6. Slice into bars and serve with toppings.
Notes
Make ahead: Best made a day ahead for flavor.
Substitutions: Use gingersnap crust or coconut milk for dairy-free.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 160
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 50