Chewy & Creamy Pumpkin Pie Bars Recipe
So you’re craving pumpkin pie… but you’re not in the mood to wrestle with a pie crust, chill dough, or pretend you enjoy precision baking?
Same. That’s where Pumpkin Pie Bars come in—everything you love about pumpkin pie, minus the drama.
They’re creamy, spiced, sliceable, and honestly way more forgiving than traditional pie. Basically, this is pumpkin pie’s chill, low-maintenance cousin.
Pumpkin Pie Bars
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs store-bought = zero shame
- ⅓ cup melted butter real butter, please
- 2 tablespoons sugar just enough sweetness
- For the Pumpkin Filling:
- 1 can 15 oz pumpkin purée (not pumpkin pie filling—don’t mix those up)
- ¾ cup brown sugar for that cozy vibe
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves optional but classy
- ½ teaspoon salt
- ¾ cup evaporated milk creamy magic in liquid form
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper because future-you will appreciate easy cleanup.
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool slightly.
- Mix the Filling: In a large bowl, whisk pumpkin purée, brown sugar, eggs, vanilla, spices, and salt until smooth. Stir in evaporated milk last.
- Assemble: Pour the pumpkin filling over the warm crust and smooth the top. Try not to lick the spoon. (Or do. I won’t tell.)
- Bake: Bake for 40–45 minutes, until the center is set but still slightly jiggly. That jiggle means creamy, not underbaked.
- Cool & Chill: Let bars cool at room temp, then refrigerate for at least 1 hour before slicing. This step matters if you want clean, Instagram-worthy bars.
Why This Recipe is Awesome
First of all, it’s pumpkin pie without the stress, and that alone deserves applause. These bars bake evenly, slice cleanly, and don’t crack if you look at them funny.
They’re also crowd-pleasers. Potluck? Holiday table? Random Tuesday night where you need emotional support dessert? Covered.
And yes, it’s idiot-proof. Even I didn’t mess it up, and I once forgot sugar in a cake. These bars are sturdy, creamy, and basically impossible to ruin unless you actively try.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs (store-bought = zero shame)
- ⅓ cup melted butter (real butter, please)
- 2 tablespoons sugar (just enough sweetness)
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling—don’t mix those up)
- ¾ cup brown sugar (for that cozy vibe)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves (optional but classy)
- ½ teaspoon salt
- ¾ cup evaporated milk (creamy magic in liquid form)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper because future-you will appreciate easy cleanup.
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool slightly.
- Mix the Filling: In a large bowl, whisk pumpkin purée, brown sugar, eggs, vanilla, spices, and salt until smooth. Stir in evaporated milk last.
- Assemble: Pour the pumpkin filling over the warm crust and smooth the top. Try not to lick the spoon. (Or do. I won’t tell.)
- Bake: Bake for 40–45 minutes, until the center is set but still slightly jiggly. That jiggle means creamy, not underbaked.
- Cool & Chill: Let bars cool at room temp, then refrigerate for at least 1 hour before slicing. This step matters if you want clean, Instagram-worthy bars.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of purée: Rookie mistake. Your spices will go rogue.
- Skipping the chill time: Warm pumpkin bars fall apart. Patience = perfect slices.
- Overbaking: If it looks dry, it is dry. Slight jiggle is your friend.
- Not lining the pan: Enjoy scraping bars out with a spoon… unless you use parchment.
Alternatives & Substitutions
- Crust swap: Use gingersnaps or vanilla wafers instead of graham crackers. Highly recommend for extra flavor.
- Dairy-free: Coconut milk works surprisingly well in place of evaporated milk. IMO, it’s delicious.
- Sugar: Swap brown sugar for coconut sugar or maple syrup (reduce milk slightly).
- Spice level: Add pumpkin spice if you’re feeling festive—or double the cinnamon if you’re bold.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Absolutely. They actually taste better the next day, which feels illegal but amazing.
Can I freeze pumpkin pie bars?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Do I need a mixer?
Nope. A whisk and mild arm strength will do just fine.
Can I add a topping?
Whipped cream, caramel drizzle, or powdered sugar all work. Choose your personality.
Can I cut this recipe in half?
Yes, use an 8×8 pan and adjust bake time to about 30–35 minutes.
Can I use margarine instead of butter?
Technically yes… but why hurt your soul like that?
Final Thoughts
These Pumpkin Pie Bars are proof that dessert doesn’t need to be complicated to be impressive. They’re cozy, creamy, perfectly spiced, and way easier than pie—without sacrificing flavor. Make them for a crowd or keep them all to yourself (no judgment).
