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!

pumpkin pie bar on a plate, topped with whipped cream, with a fork on the side.

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)
overhead view of a pumpkin pie bar on a white plate topped with whipped cream

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.

Tips for Making Pumpkin Pie Squares

  • If you don’t feel like crushing the graham crackers for the crust, you can buy prepackaged crushed graham crackers.
  • To make sure the bars are done baking, you want the jiggle slightly in the center only. Also use the toothpick test to be sure the filling isn’t undercooked.
  • It’s best to chill the bars for at least two hours before serving so that they’ll firm up.

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.

pumpkin pie bar on a white plate, topped with whipped cream

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 Pie Bars
4.34 from 3 ratings

Pumpkin Pie Bars

Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 2 hours
Total Time: 3 hours 15 minutes
Pumpkin Pie Bars taste just like the classic pie but without all the prep work. An easy graham cracker crust and a smooth, creamy filling make this dessert perfect for fall.

Ingredients
 

Crust

  • 2 cups graham cracker crumbs, (about 15-6 graham crackers)
  • 2 tablespoons packed light brown sugar
  • Pinch of salt
  • ½ cup unsalted butter, melted

Filling

  • 2 cans (15 ounce) pure pumpkin
  • 2 cans (12 ounce) evaporated milk
  • 4 eggs
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • Whipped cream for topping, if desired

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray. Set aside.
  • 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.
  • To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment.
  • Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. The center should be slightly jiggly.
  • Let cool to room temperature and then refrigerate until ready to serve. Cut into bars and top with whipped cream, if desired.

Notes

  • Pumpkin Pie Bars will keep refrigerated for up to five days.
  • See my tips and tricks for making these Pumpkin Pie Bars above the recipe box.
Serving: 1bar, Calories: 297kcal, Carbohydrates: 43g, Protein: 6g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 69mg, Sodium: 247mg, Potassium: 308mg, Fiber: 2g, Sugar: 32g, Vitamin A: 8610IU, Vitamin C: 3mg, Calcium: 165mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.