Pumpkin Pie Bars

These Pumpkin Pie Bars are rich, spiced, and baked with a buttery crust that bring all the cozy flavor of classic pumpkin pie in a convenient, handheld form. Ideal for Thanksgiving, Halloween, or cozy weekends at home.

If you enjoy these, you might also love my pumpkin cobbler or pumpkin spice cake!

I absolutely love this time of year. The air turns crisp, the leaves burst into fiery color, and suddenly everything feels a little cozier. It’s apple-picking season, pumpkin spice lattes are back in full force, and the kitchen fills with the sweet, spiced aroma of fall desserts.

I’ve found a new way to enjoy all the best parts of pumpkin pie, the pumpkin pie bars. The filling is just as creamy and spiced, but the whole process is much simpler. These bars are baked in a square pan and cut into portable portions, perfect for feeding a crowd or storing for later. No need to fuss with rolling out dough or perfecting a crimped crust!

Ingredients in Pumpkin Pie Bars

I’m all about easy recipes, and this one delivers with a quick ingredient list. Here’s everything you’ll need to whip up the bars:

• Graham crackers
• Brown sugar
• Salt
• Unsalted butter
• Canned pure pumpkin
• Evaporated milk
• Eggs 
• Granulated sugar
• Spiced (ground cinnamon, ginger, cloves)

How to Make Pumpkin Pie Bars

Making these pumpkin pie bars is a breeze, especially with the graham cracker crust. Just mix crushed graham crackers with sugar and melted butter for a no-fuss, flavorful base. No cold butter or rolling pins needed.

Here’s how to whip up a batch of these easy and delicious pumpkin pie bars:

1. Preheat oven to 350°F and lightly grease a 9×13 baking dish.
2. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the baking dish and bake for 10 minutes. Let cool slightly while you prepare the pumpkin pie filling.
3. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy.
4. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. Let cool to room temperature and then refrigerate until ready to serve.

How To Store:

Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. Bars will last for up to five days when chilled.

Can These Bars Be Made in Advance? 

Yes! In fact, I actually recommend making the pumpkin pie bars a day before you plan on serving them. That way, they have plenty of time to set up in the fridge. 

Can You Freeze These Bars?

You sure can! Simply wrap cooled bars tightly with foil or plastic wrap. You can also cut bars and put into a freezer-safe container for convenience. Bars can be frozen for up to three months.

What Can I Use in Place of Evaporated Milk?

While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. You could also use half and half, but since it’s not as thick, the texture will be slightly thinner.

Looking for Thanksgiving Recipe Ideas? I’ve got you covered!

• Pumpkin Apple Muffins
• Pumpkin Pie Pudding
• Pumpkin Bread Pudding
• Easy Pumpkin Cinnamon Rolls
• Pumpkin Blueberry Muffins
• Pumpkin Scones
• Eggless Pumpkin Pie