Description
These easy pumpkin pie bars have all the creamy, spiced flavor of classic pumpkin pie in a simple-to-serve dessert. A buttery graham cracker and toasted pecan crust supports a smooth pumpkin filling made with brown sugar, cream, and warm fall spices. Chill before slicing for neat, delicious bars.
Ingredients
Crust
- 1 1/2 cups (180 g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/2 cup (62 g) chopped pecans
- 2 tablespoons (25 g) granulated sugar
- 5 tablespoons (71 g) unsalted butter, melted
Filling
- 1 can (15 oz/425 g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (200 g) packed light or dark brown sugar
- 2 large eggs
- 1 1/2 cups (360 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Optional Toppings
- Whipped cream
- Chopped pecans
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift out the bars easily.
- Make the crust: Add the graham crackers and pecans to a food processor. Pulse until they form crumbs; a few larger pieces of pecan are fine.
- Add the granulated sugar and melted butter. Pulse until combined.
- Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 15 minutes.
- Let the crust cool for at least 15 minutes while preparing the filling.
- Make the filling: In a large bowl, beat or whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt, and black pepper until smooth.
- Pour the filling evenly over the cooled crust.
- Bake for 40–50 minutes, or until the center is no longer jiggly.
- Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely.
- Cover the pan and refrigerate for at least 1 hour, or up to 3 days.
- Use the parchment paper overhang to lift the chilled bars from the pan. Cut into squares and serve cold.
- Top with whipped cream and chopped pecans, if desired.
- Cover and refrigerate leftovers for up to 1 week.
Notes
- Make ahead: Prepare the filling, cover it, and refrigerate for up to 3 days before pouring it into the crust and baking. Cooled pumpkin pie bars can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Pumpkin: Canned pure pumpkin is recommended for a firmer, tastier filling. Do not use pumpkin pie filling. Fresh pumpkin puree can be used if needed.
- Pumpkin pie spice substitute: Use 1/2 teaspoon each ground allspice and ground ginger, plus 1/4 teaspoon each ground nutmeg and ground cloves. These spices are in addition to the 1 teaspoon cinnamon already listed.
- If your homemade pumpkin pie spice blend includes black pepper, you can omit the additional black pepper from the filling.
- Crust without pecans: Omit the pecans and add 1/4 cup (30 g) extra graham cracker crumbs and 1 tablespoon (14 g) additional melted butter. Pre-bake as directed.
- No graham crackers? Use 200 g ground digestive biscuit crumbs (about 2 cups or 13–14 biscuits), 3 tablespoons (38 g) granulated sugar, and the same amounts of pecans and butter. Pre-bake for 14–15 minutes.
- Whipped cream topping: For a spiced topping, add 1/4 teaspoon pumpkin pie spice to the whipped cream and use vanilla bean paste instead of vanilla extract.
- For clean slices, chill the bars thoroughly before cutting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bars
- Method: Bake
- Cuisine: American