Pumpkin Pie Bars Recipe Graham Cracker Crust
Pie Bars

Pumpkin Pie Bars Recipe Graham Cracker Crust

  • May 14, 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

Pumpkin Pie Bars

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. .

Creamy Pumpkin Pie Bars

Creamy Pumpkin Pie Bars

Creamy Pumpkin Pie Bars

These Creamy Pumpkin Pie Bars are an easy, must make dessert to serve this Thanksgiving!For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West.However, this year I thought I’d stray from the traditional and share the recipe for these Creamy Pumpkin Pie Bars with you.There’s two ways you can make these creamy pumpkin pie bars.Crush the graham crackers in a freezer bag using a rolling pin them put them in a mixing bowl with the rest of the crust ingredients.I love using Greek yogurt as a replacement to heavier ingredients because it’s nearly undetectable in many recipes.If you’re like me and love dessert, having one that makes me full and not crave seconds and thirds is a must.For this particular recipe I highly recommend that you stick to using full fat plain Greek yogurt.The full fat will give you that ultra creamy texture similar to cheesecake. .

Easy Swirled Pumpkin Cheesecake Bars

Easy Swirled Pumpkin Cheesecake Bars

Easy Swirled Pumpkin Cheesecake Bars

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!Those swirls of pumpkin and cream cheese just draw me in with their looks and then after one bite, I’m hooked!These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top.We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars.You can make these up to a couple of days ahead and store them in the fridge for an event.They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand.You will need ingredients to make the curst, pumpkin layer and cream cheese swirls.This recipe uses an entire can of pumpkin, so you will thankfully not have any leftover to go to waste!Both crusts are absolutely delicious and I struggled with which one to share for the recipe on the blog post.First we start with the crust: crushed graham crackers (or gingersnaps), butter and sugar pressed into the bottom of a 9×13 casserole dish.Then we beat together the cream cheese, eggs, sugar and vanilla until smooth.Tips for perfect Pumpkin Cheesecake Bars: Use softened/room temperature cream cheese.If you don’t, you run the risk of having lumps in your cream cheese layer.Allow the bars to cool completely before transferring to the fridge to finish chilling.I recommend using a food processor or large ziplock bag with a rolling pin crush them finely.These Swirled Pumpkin Cheesecake Bars are seriously scrumptious and an amazing Fall dessert.Serve them chilled with a warm cup of coffee on a chilly Fall night and they are absolute perfection.Continue to Content Yield: 15 bars Swirled Pumpkin Cheesecake Bars Recipe Print These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!2 teaspoons pumpkin pie spice Cheesecake Swirl: 8 oz cream cheese, softened.Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer.With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.Notes Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week. .

Pumpkin Pie Bars

Pumpkin Pie Bars

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 Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

This is a delicious and crowd-pleasing holiday dessert that is way easier than making traditional cheesecake.There are Pumpkin Cheesecake Bars in my fridge and I can’t think straight because I want to be nibbling on them constantly.How many cheesecake bars is it acceptable for an adult woman to consume in one day?I fell in love with cream cheese-pumpkin combo when I made my Pumpkin Pie Cheesecake.This recipe has a similar flavor profile, but it tastes more like a traditional cheesecake.These bars have been met with rave reviews and I can’t wait for you to make and share them this holiday season.Flavor: A combination of buttery crust, sweet and tangy cheesecake, pumpkin, warm spices, and a touch of vanilla.Quantity: This recipe makes a 9×13 pan of bars – perfect for feeding a crowd. .

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

To make the crust: In a medium bowl, combine the oats, graham crackers, flour, brown sugar, and salt. .

The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

The BEST Pumpkin Cheesecake Bars - A Fall Favorite!

It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them.As we mentioned, these pumping dessert bars take a little bit of time to make, but they’re worth it.To begin, you combine the graham cracker crumbs, sugar and melted butter in a small bowl and then press it into a foil-lined 8×8 pan.In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar.Fold into the pumpkin mixture then spread evenly over cream cheese layer.Garnish with whipped cream and pumpkin pie spice; if desired.The steam from the simmering water will heat the bowl gently and evenly, without burning or sticking.Just make sure the water doesn’t touch the bottom of the bowl on top.Yes – they can be made up to 24 hours in advance and should be stored and covered in the fridge until ready to serve. .

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert.Mama has a new favorite fall recipe that takes the old standard to a new level of yum!They’d be the perfect Friendsgiving dessert or heck, throw the rules out the window and make them on Thanksgiving!Lazy Mom Tip: The easiest way I’ve found to make graham cracker crumbs is in a food processor.It was worth buying one just to make graham cracker crumbs and grate cheese.For The Crust: Mix graham cracker crumbs, brown sugar and melted butter until combined.Spread in a 9x13 baking dish and press evenly into the bottom of the pan.Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles. .

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