Pumpkin Pie Bars

Pumpkin Pie Bars taste just like the classic pie, but without the prep work. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall!

Course Dessert

Cuisine American

Keyword pumpkin dessert, pumpkin pie bars

Prep Time 15

Cook Time 1

Chilling Time 2

Total Time 3 15

Servings bars

Calories 297

Author Gayle

Equipment

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 9x13 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.

Nutrition