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Pumpkin Pie Bars

Pumpkin Pie Bars

This pumpkin pie bars recipe proves that you can serve a creamy, spiced Thanksgiving dessert without rolling, crimping, or dropping a pie on the floor. This easy pumpkin bar recipe for a crowd combines a graham pecan crust with a rich pumpkin filling that slices neatly after chilling. Whether you make pumpkin pie bars with shortbread crust for a buttery variation or serve the original at Friendsgiving, these thanksgiving dessert bars deserve a permanent place in your fall baking rotation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 18 servings
Course: Bars, fall recipe
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/2 cup (62g) chopped pecans
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter melted
Filling
  • 1 can (15-ounce; 425g) pure pumpkin
  • 1 cup (200g) light or dark brown sugar
  • 2 large eggs
  • 1 and 1/2 cups (360ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon cornstarch
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • optional for topping: whipped cream and chopped pecans

Equipment

  • Food processor
  • 9x13 baking pan
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.
  3. Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
  4. Bake for 40–50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
  5. Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.

Recipe Notes

Make Ahead & Freezing:
Prepare the filling up to 3 days ahead and refrigerate covered. Pour into the crust and bake when ready. Freeze cooled pie bars for up to 3 months. Thaw overnight in the refrigerator.
Pumpkin:
Canned pumpkin gives the best flavor and firmer texture. Libby’s works well. Do not use pumpkin pie filling.
Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For individual spices, use 1/2 teaspoon each ginger and allspice, plus 1/4 teaspoon each nutmeg and cloves. Keep the 1 teaspoon of cinnamon. If your homemade blend contains black pepper, omit the additional black pepper.
Crust Without Pecans:
Replace the pecans with 1/4 cup (30g) extra graham cracker crumbs and 1 tablespoon (14g) melted butter. Pre-bake as directed.
Non-US Readers:
Replace graham crackers with 200g ground digestive biscuits, 3 tablespoons (38g) sugar, and the same amount of pecans and butter. Pre-bake for 14–15 minutes.