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Pumpkin Pie Bars Recipe (Easy Fall Dessert for Thanksgiving & Beyond)

Why You’ll Love Pumpkin Pie Bars

When fall arrives, pumpkin recipes instantly take center stage. While pumpkin pie is the classic, Pumpkin Pie Bars are quickly becoming the new favorite. They deliver all the creamy, spiced goodness of pumpkin pie but in an easier, handheld format that’s perfect for sharing at holiday gatherings, potlucks, and bake sales.

Unlike traditional pie, these bars don’t require rolling or crimping pie crust. Instead, you press a simple graham cracker crust into a pan, bake it briefly, then pour in a luscious pumpkin custard filling. Once baked and chilled, slice into neat squares and top with whipped cream for the ultimate fall dessert.

If you’re looking for a pumpkin dessert recipe that’s stress-free yet impressive, these bars are it.

Ingredients for Pumpkin Pie Bars

You only need simple pantry staples to create these irresistible bars.

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Pumpkin Filling

1 (15 oz) can pumpkin purée
¾ cup granulated sugar
2 large eggs
1 (12 oz) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

For Topping

Fresh whipped cream (or store-bought, if short on time)

Step-by-Step Instructions

Preheat the oven
Heat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides for easy removal later.
Prepare the crust
In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the prepared dish. Bake for 10 minutes, then set aside to cool slightly.
Mix the pumpkin filling
In a large bowl, whisk together pumpkin purée, sugar, eggs, evaporated milk, spices, and salt until smooth and lump-free.
Bake the bars
Pour the pumpkin mixture over the crust, spreading evenly. Bake for 45–50 minutes, or until the center is set but still slightly jiggly. A knife inserted should come out mostly clean.
Cool & chill
Allow bars to cool at room temperature. Then refrigerate for at least 2 hours (or overnight) to let the custard firm up and flavors develop.
Slice & serve
Lift bars from the pan using parchment overhang. Cut into squares and top each piece with whipped cream.

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Pro Tips for the Best Pumpkin Pie Bars

Use parchment paper: This makes it easy to lift and slice clean bars.
Don’t overbake: The filling will continue setting as it cools—look for a slight jiggle in the center.
Chill thoroughly: Refrigeration ensures the custard is firm and flavorful.
Make ahead friendly: These bars taste even better the next day.

Pumpkin Pie Bars Variations

One of the best things about pumpkin desserts is how customizable they are. Try these delicious twists:

Spiced crust: Swap graham crackers for gingersnaps, vanilla wafers, or Biscoff cookies for a bolder flavor.
Nutty crunch: Add crushed pecans or walnuts to the crust for texture.
Cheesecake swirl: Drop spoonfuls of sweetened cream cheese filling on top of the pumpkin custard and swirl for a marbled effect.
Maple whipped cream: Whip heavy cream with a touch of maple syrup for a cozy seasonal topping.

Serving Ideas

Pumpkin pie bars are perfect on their own, but you can elevate them with:

A drizzle of caramel sauce
Candied pecans for garnish
A dusting of cinnamon or pumpkin pie spice

Storage & Freezing

Refrigerator: Store covered bars for up to 4 days.
Freezer: Freeze without whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving.

Why Pumpkin Pie Bars Are the Best Fall Dessert

Easy preparation: No rolling pie crust required.
Perfect for sharing: Easy to slice and portion.
Make ahead friendly: Great for Thanksgiving or Friendsgiving prep.
Crowd-pleasing flavor: Warm spices, creamy custard, buttery crust—classic fall comfort in each bite.

Frequently Asked Questions (FAQs) About Pumpkin Pie Bars

Q: Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but make sure it’s well-cooked and puréed until smooth. Canned pumpkin offers consistent results.

Q: Can I use pumpkin pie spice instead of individual spices?
Absolutely. Replace cinnamon, ginger, nutmeg, and cloves with 1 ½ teaspoons pumpkin pie spice.

Q: Why are my bars soggy?
This usually means the crust wasn’t baked long enough or the bars were cut before fully chilling.

Q: Can I double the recipe?
Yes, but you’ll need two pans. Baking time may vary slightly.

Nutrition Information (Per Serving, Approximate)

Calories: 210
Fat: 10g
Carbs: 27g
Protein: 3g
Fiber: 1g

Final Thoughts

If you love pumpkin desserts, these Pumpkin Pie Bars will become a staple in your fall baking lineup. They’re simple to make, versatile, and guaranteed to impress at any autumn gathering. Whether for Thanksgiving dessert, a weekend treat, or a holiday potluck, pumpkin pie bars prove that sometimes the easiest recipes are the most unforgettable.

So next time you’re craving the classic taste of pumpkin pie but want something a little easier (and maybe even tastier), skip the pie dish and bake a batch of pumpkin pie bars instead. Your family and friends will thank you.

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