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pumpkin pie bars
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Pumpkin Pie Bars

Prep Time15 minutes
Cook Time45 minutes
Chill Time1 hour
Total Time2 hours

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.