Pumpkin season is here, and I couldn’t be more excited to share one of my all-time favorite recipes: Pumpkin Pie Bars.

These bars are the perfect way to enjoy the flavors of a classic pumpkin pie with the ease of a handheld treat.

Whether you’re hosting Thanksgiving or just craving something cozy, these bars will quickly become a staple in your kitchen.

How To Make Perfect Pumpkin Pie Bars Every Time

These creamy pumpkin pie bars feature a buttery crust, a luscious pumpkin filling, and a flavor that’s pure fall magic. They’re everything you love about classic pumpkin pie but so much easier to make and share.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes

Total Time: 1 hour 10 minutes
Cuisine: American
Course: Dessert

Difficulty Level: Easy
Yield: 12 bars
Calories Per Serving: 240

Ingredients

For The Crust:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For The Filling:

1 can (15 oz) pumpkin puree (not canned pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup packed brown sugar

1 1/2 teaspoons homemade pumpkin pie spice
1/2 teaspoon salt
3 large eggs

1 can (12 oz) evaporated milk

Instructions

Step 1: Prepare The Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

To create a uniform crust, firmly press the mixture into the pan’s bottom.
Bake for 10 minutes, then set aside to cool slightly.

Step 2: Make The Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt.

One by one, add the eggs, stirring thoroughly after each addition.
Gradually stir in the evaporated milk until the filling is smooth and creamy.

Step 3: Assemble And Bake

Pour the pumpkin filling over the baked crust, spreading it evenly.

Bake for 40-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
Let the bars cool completely before slicing. For best results, chill them in the refrigerator for at least 2 hours.

Are Pumpkin Pie Bars Easy To Make?

Absolutely! With a simple graham cracker crust and a straightforward filling, these pumpkin bars are a breeze to whip up. You don’t need special equipment – just a bowl, whisk, and your favorite baking pan.

What Flavors Go Best With Pumpkin?

Warm spices like cloves, ginger, nutmeg, and cinnamon go very well with pumpkin. You can also enhance the flavor with a touch of vanilla or maple syrup. For toppings, a dollop of whipped cream or a drizzle of caramel sauce works wonders.

What Are 2 Types Of Pumpkins Perfect For Pies?

Sugar Pumpkins: These are smaller, sweeter pumpkins that are ideal for purees.
Pie Pumpkins: Similar to sugar pumpkins but slightly denser and richer in flavor.

If you’re not starting from scratch, pumpkin puree is a convenient and reliable option.

What Pairs Well With Pumpkin Pie?

Serve your pumpkin pie bars with:

A cup of hot coffee or spiced chai.

Vanilla ice cream or whipped cream.
A sprinkle of toasted pecans for added crunch.

How Many Bars Does Pumpkin Pie Give?

This recipe yields approximately 12 bars, depending on how you slice them. They’re the perfect size for sharing or enjoying solo (no judgment here!).

What Is The Liquid On Top Of Pumpkin Pie?

Sometimes, pumpkin pie can develop a thin layer of liquid on top due to overbaking or high oven temperature. To prevent this, bake at a moderate temperature and check for doneness early.

Is Pumpkin Puree The Same As Canned Pumpkin Pie Filling?

No! Pumpkin puree is 100% pumpkin with no added ingredients. Canned pumpkin pie filling, on the other hand, contains sugar and spices, which can throw off your recipe’s balance.

How Do You Keep The Bottom Of The Bars From Getting Soggy?

To avoid a soggy crust:

Prebake the crust for 10 minutes.
Ensure the filling isn’t overly watery.
Chill the bars thoroughly before slicing to help them set properly.

Expert Tips & Troubleshooting

Make it Dairy-Free: Swap evaporated milk for coconut milk.
Add a Crunch: Sprinkle chopped pecans or walnuts over the filling before baking.
Storage: Store leftovers in the refrigerator for up to four days in an airtight container.

Reheating: In the microwave, reheat each bar for ten to fifteen seconds.

Frequently Asked Questions

Can I Freeze Pumpkin Pie Bars?

Yes! Wrap each bar individually in plastic wrap and store them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Can I Use A Store-Bought Crust?

Definitely! A pre-made graham cracker crust can save time and still tastes delicious.

How Do I Make Pumpkin Pie Spice At Home?

Mix 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Adjust to taste.

Can I Make These Bars Gluten-Free?

Yes! Use gluten-free graham crackers for the crust.

I hope you’re as excited as I am to try these Pumpkin Pie Bars. They’re the perfect combination of creamy, spiced filling and buttery crust. Give them a go, and let me know how they turn out in the comments below.

Don’t forget to share this recipe with friends and family – everyone deserves a bite of fall bliss!

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Naznin Aktar

Author & Recipe Developer at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.