Easy Pumpkin Pie Bars With Graham Cracker Crust

June 25, 2022

An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall!I love how short and simple the ingredients list for these pumpkin pie squares is.These pumpkin pie bars with a graham cracker crust couldn’t get any easier.Crushed graham cracker crumbs, a touch of sugar, and butter make this the easiest (and most delicious) base for these bars.To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter.To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy.Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean.Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated.In fact, I actually recommend making the pumpkin pie bars a day before you plan on serving them.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.An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall!½ cup unsalted butter melted Filling 2 cans (15 ounce) pure pumpkin.Whipped cream for topping if desired Instructions Preheat oven to 350°F.To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter.To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt.Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean.See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. .

Pumpkin Pie Bars

Made using a delicious graham cracker crust, these pumpkin pie bars are creamy, decadent, and satisfying.Just like a regular pumpkin pie, only way more convenient to eat and even easier to make from scratch!Pumpkin pie is the most popular dessert in the holiday season for a good reason; it is autumnal, sweet and filling, and manages to make the whole meal feel like a childhood memory, even if you didn’t grow up eating pumpkin pies.In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until well blended.• Combine filling ingredients in a large mixing bowl and then beat it at medium speed for 2 minutes.• Cool on a wire rack and then refrigerate for an hour, remove from the pan, and slice into bars.Smart readers might realize that this recipe is basically just a slightly denser recipe for a normal pumpkin pie, albeit with a crust made from graham crackers rather than regular pie crust.Considering this is so similar, why not just make a pumpkin pie and eat it like a regular Thanksgiving dessert?Well, the big advantage of pumpkin pie bars is that they can be easily sliced and eaten by a crowd, making them the perfect holiday party food.After cooking and cooling the whole thing, you need to carefully slice the bars into perfect little rectangles.If you are still struggling with sticking, run the knife you use to cut the pie under really hot water for a few seconds, and then dry it off with a kitchen towel.The heat will paradoxically keep the filling from sticking, just so long as you make sure to get the knife really dry before cutting into it. .

Pumpkin Pie Bars with Candied Ginger Whipped Cream Recipe

Sure, a tender, flaky crust filled with silky pumpkin custard is a thing of beauty, but it can also be fussy.Instead of hassling with rolling out a traditional pie crust, graham crackers are blitzed in a food processor until fine, along with light brown sugar and melted butter, then pressed into a glass baking dish, lined with parchment, and par-baked.The pumpkin custard gets a heady dose of cinnamon, ginger, cloves, cardamom, nutmeg, and vanilla.For even more of a fiery kick, flecks of finely chopped candied ginger are folded into the whipped cream topping.It’s made by cooking thin slices of peeled ginger in a sugary syrup until sweet and tender.If the candied ginger sticks together while you’re chopping it, toss it with a couple of teaspoons of sugar to break up any large clumps.Spooning dollops of whipped cream on top of each bar works great, but for an extra polished look, use a piping bag fitted with a 1/2-inch star tip.Sliced into bars, they can be stored in a single layer in an airtight container in the refrigerator for up to five days. .

Pumpkin Pie Bars

A Delicious Pumpkin Pie Bars Recipe Our whole family absolutely loves a good pumpkin pie but it feels a bit crazy to make such a large dessert on repeat as soon as fall begins, so we knew we had to make a smaller version that is a bit more manageable.What You Will Need graham crackers & butter (regular, vegan, or grass-fed) – these come together to make the most amazing crust!– feel free to use canned or make your own pumpkin puree!– you can also use regular sweetened condensed milk if you aren’t concerned about it being dairy-free.We love to top our pumpkin pie bars with a dollop of whipped cream (dairy-free or regular) and a light sprinkle of cinnamon.If you are up to it, we also love this Dairy-Free Cream Cheese Frosting or chopped walnuts would be great too!Storing Pumpkin Pie Bars You will want to keep these in an airtight container in the fridge for up to 5 days.Step two – press the crust down firmly in a parchment-lined pan & bake for 10 minutes.We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. .

Pumpkin Pie Bars

But I work a crazy, busy full-time job, so being in charge of the Thanksgiving desserts this year meant that I was making these pumpkin pie bars the night before Thanksgiving.This recipe is definitely much easier to make than pie and takes just a few minutes to whip up and get in the oven!Pumpkin Pie Bars Print Recipe Ingredients NILLA WAFER CRUST:.Remove bowl from microwave and use a fork to stir in the powdered sugar, pumpkin pie spice and Nilla Wafer crumbs.Use the back of a spoon to pack the crumb mixture firmly in the pan.Remove crust from oven and let cool on counter while you prepare the pumpkin pie filling.In a large bowl, combine the two cans of pumpkin, brown sugar, eggs, heavy cream, milk, vanilla extract, cornstarch, pumpkin pie spice and salt.4 Bake in 375-degree oven for 40-45 minutes, or until the filling is only slightly jiggly in the very center.5 Remove pumpkin pie from oven and let set and cool on the counter.Once cool, cover pumpkin pie bars loosely with plastic wrap and place in the refrigerator to chill completely.Notes Store leftover bars in the refrigerator, covered loosely with plastic wrap. .

Gluten-Free Pumpkin Pie Bars {Dairy-Free Option}

It’s such an easy recipe because I make my gluten-free pumpkin pie with a simple crust made with gluten-free Chex cereal.This year I wanted a gluten-free pumpkin dessert I could easily make for parties and to bring to pot-lucks during Thanksgiving and holiday season.I decided to make gluten-free pumpkin bars with an easy gluten-free graham cracker crust.The sweet and crunchy crust really compliments the pumpkin pie filling.They have everything from certified gluten-free bread, to rolls, pizza crust, cookies, crackers, and snacks.I also love that I am able to find my favorite Schär products at my local Walmart.The first step to making the graham crust is to place 2 boxes of Schär Honeygrams into a food processor and pulse into fine crumbs.Add cinnamon, pumpkin pie spice, and vanilla and mix until fully combined.Store leftovers in an airtight container or cover with plastic wrap and refrigerate.Using a baking sheet makes it super easy to cut and serve the pumpkin pie bars.Can I Make These Pumpkin Pie Bars Ahead Of Time?These pumpkin pie bars can be baked ahead of time and stored in the refrigerator.My recipe for dairy-free and gluten-free pumpkin pie filling was made with full-fat canned coconut milk.The crust was made with Schär’s Honeygrams and Smart Balance butter.Everything you love about pumpkin pie made into an easy gluten-free dessert bar. .

Paleo Pumpkin Pie Bars

These Paleo Pumpkin Pie Bars are easy and so delicious!A graham cracker-like crust and rich, smooth filling makes for a perfect treat.But I had to get the recipe for these bars posted because they are so good and they would be perfect for dessert.So when deciding to make these bars, I knew it needed a better crust.So I made a crust using similar ingredients to those graham crackers so all the flavor is still there.It adds a depth of flavor that pairs perfectly with the pumpkin spice.These are the bars to make if you’re looking for a recipe that everyone will love- not just people that eat paleo.So great to make ahead and have ready for Thanksgiving or anytime 🙂.Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.1/2 teaspoon salt Instructions Preheat the oven to 325° and line a 9x9 square pan with parchment paper.Mix until mixture is well combined then press it into the bottom of the prepared pan. .