Pumpkin Pie Bars are made with a buttery graham cracker and pecan crust, and a classic pumpkin pie filling that’s just delicious!
PUMPKIN PIE BARS
This easy recipe has the classic Pumpkin flavor that everybody loves in the fall. The iconic flavor comes from using pumpkin puree and Pumpkin Pie Spice. It couldn’t be easier to make or more delicious!
Unlike our traditional Pumpkin Pie, which is made with a classic Pie Crust, this Pumpkin Pie Bar recipe uses a simple graham cracker crust. All you have to do is combine graham cracker crumbs, pecans, sugar, and butter in the food processor. Once it’s combined and partially baked, you just pour the creamy pumpkin filling into the center to finish off the super easy recipe.
Not only are Creamy Pumpkin Pie Bars easy to make, but they’re also perfect to serve to a crowd. Baking the Pumpkin Bars in a 9×13 pan means that there will be plenty to share. Just let the bars cool completely before serving. Then you can slice them into squares for everybody to enjoy!
FAVORITE PUMPKIN RECIPES
KEY INGREDIENTS IN PUMPKIN PIE BARS
- Crust: The one ingredient that sets this crust apart from a typical graham cracker crust are the pecans. They add an extra bit of crunch and Autumnal flavor to the recipe.
- Pumpkin: The base of the Pumpkin Pie Bar filling is made easy with canned pureed pumpkin. It adds amazing pumpkin flavor, a creamy texture, and the classic orange color.
- Cream: Heavy cream makes the Pumpkin Bar filling nice and smooth, which helps it to easily pour into the crust and spread evenly.
- Spices: To give the pumpkin recipe some depth of flavor you need the classic seasonal spices: cinnamon, ginger, and nutmeg.
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FREQUENTLY ASKED QUESTIONS
Start by preheating the oven temperature to 350 degrees. Then spray a 9×13 baking dish with nonstick baking spray. You could also line the dish with parchment paper if you’d like.
To make the pie crust add graham crackers, pecans, and sugar to your food processor. Pulse until the mixture is broken down into coarse crumbs. Then add the melted butter and pulse again until it’s blended into the mixture. Press the crumb mixture into the base of the prepared pan and bake for 10 minutes.
While the pie crust is baking, add the canned pumpkin, brown sugar, and eggs to a large mixing bowl. Whisk the mixture at medium speed until smooth. Then add the heavy cream, vanilla extract, flour, pumpkin spice, and salt. Continue stirring at the lowest speed until the wet and dry ingredients are all combined into a smooth mixture.
Pour the pumpkin mixture into the cooling crust. Then pop the dish back into the preheated oven. Bake Pumpkin Pie Bars for 40-45 minutes until the center is set. Once it’s baked, let the dish cool completely before slicing into squares and serving.
VARIATIONS ON PUMPKIN PIE BARS
- Shortbread crust: Instead of the graham cracker crust in this recipe, you can make Pumpkin Pie Bars with a shortbread crust. To make the crust you need 1 cup melted butter, ½ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, and 2 cups all-purpose flour. Start by combining the butter, sugar, vanilla, and salt. Then slowly add the flour. Once it’s all combined, press the dough into the prepared pan and bake for 15-20 minutes until golden brown.
- Chocolate chips: For some delicious chocolate flavor with the Pumpkin Pie Bars, you can add mini chocolate chips to the recipe. Mix half the chocolate chips into the pumpkin filling. Then sprinkle the rest over the top for a beautiful presentation.
- Nuts: Another delicious mix-in you can try is nuts. Mix some chopped pecans, almonds, or walnuts to add a bit of crunch to the velvety pumpkin mixture.
- Toppings: To give the bars a more beautiful presentation you can add a dusting of powdered sugar, sanding sugar, or a sprinkle of cinnamon.
HOW TO STORE PUMPKIN PIE BARS
- Serve: You don’t want to leave fresh Pumpkin Pie Bars at room temperature for more than 2 hours.
- Store: Let the bars cool down before storing them. Then you can cover them in foil to store in the fridge for 3-4 days.
- Freeze: To freeze the Pumpkin Pie Bars, cut them into squares and place them in an airtight container with parchment paper separating the layers. Once properly sealed, they’ll stay good for up to 2 months.
- 10 graham crackers , full sheets
- 1/2 cup pecans
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter , melted
- 15 ounces canned pumpkin puree , about 2 cups
- 1 cup brown sugar , packed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 3 tablespoons flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Preheat oven to 350 degrees and spray a 9×13 baking dish with baking spray.
- Add the graham crackers, pecans, and sugar to a food processor and pulse until the mixture resembles fine crumbs.
- Add in melted butter and pulse until the mixture is moistened.
- Press mixture into the baking pan and bake for 10 minutes, then cool.
- While baking add the canned pumpkin, brown sugar, and eggs to your stand mixer until smooth.
- Add heavy cream, vanilla extract, flour, cinnamon, ginger, nutmeg, and salt on the lowest speed setting until the mixture is smooth.
- Pour the mixture over the cooling crust.
- Bake for 40-45 minutes until the center is set.
- Let cool completely before slicing.