Did you know that pumpkin pie bars can serve up to 24 people when cut into bars, compared to a traditional pie that typically yields only 8 slices? This remarkable difference makes Pumpkin Pie Bars the ultimate crowd-pleasing dessert for fall gatherings, holiday parties, and cozy family dinners. These Pumpkin Pie Bars deliver all the cozy, spiced goodness of the classic dessert in a portable, crowd-friendly form, offering the same beloved flavors without the intimidation factor of rolling out perfect pie crusts.

Making a homemade pie crust for a traditional pumpkin pie can be a little intimidating. These pumpkin pie bars are made with a super easy, buttery, 4-ingredient shortbread crust, making them accessible to bakers of all skill levels. Whether you’re hosting Thanksgiving dinner or simply craving the warm spices of autumn, these bars transform the classic pumpkin pie experience into something beautifully manageable and deliciously satisfying.

Ingredients List

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs – The foundation of our buttery, sweet base. For a flavor twist, try substituting with gingersnap cookies or vanilla wafers
• 1/4 cup granulated sugar – Adds just the right amount of sweetness to complement the crumbs
• 1/2 cup unsalted butter, melted – Creates that perfect binding texture and rich flavor

For the Luscious Pumpkin Filling:

• 1 (15 oz) can pumpkin purée – Canned pumpkin is better for baking than homemade pumpkin puree. Unlike homemade pumpkin puree, canned pumpkin lends more consistent baking results and doesn’t require hours of labor to make
• 3/4 cup granulated sugar – The perfect amount to enhance pumpkin’s natural sweetness
• 2 large eggs – Room-temperature eggs provide better texture and structure than cold eggs
• 1 (12 oz) can evaporated milk – Evaporated milk is preferred over whole milk as it is denser and richer, creating a velvety texture in recipes
• 1 teaspoon ground cinnamon – The warm, comforting spice that defines fall baking
• 1/2 teaspoon ground ginger – Adds a subtle zing and complexity
• 1/4 teaspoon ground nutmeg – Provides aromatic depth to the spice blend
• 1/4 teaspoon ground cloves – A touch of warmth and intensity
• 1/2 teaspoon salt – Enhances all flavors and balances sweetness

For the Perfect Finishing Touch:

• Whipped cream – Light, airy, and the traditional accompaniment that makes each bite heavenly

Substitution Ideas: In place of the heavy cream, you can also use evaporated milk. If you don’t have pumpkin pie spice, you can use the individual spices instead. Combine cinnamon, cloves, ginger, and nutmeg to create a few teaspoons of pumpkin pie spice.

Timing

Preparation Time: 15 minutes
Baking Time: 55-60 minutes (10 minutes for crust + 45-50 minutes for filling)
Cooling and Chilling Time: 2+ hours
Total Time: Approximately 3 hours 15 minutes

This timing represents a significant advantage over traditional pie-making, which often requires pastry preparation, blind baking, and more complex assembly. With a traditional pie you typically get about 6-8 slices; not to mention the added pressure to cut the slices evenly. But these pumpkin pie bars are unbelievably easy to cut into 9 squares or more and they’re very easy to serve. Basically, if you’re looking for a simple and stress-free dessert to make this season, it’s definitely going to be this one!

Step-by-Step Instructions

Step 1: Prepare Your Foundation

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper for effortless removal. Using parchment for easy lifting and clean slices ensures professional-looking results every time.

Step 2: Create the Perfect Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into your prepared dish, using the bottom of a measuring cup to ensure uniform thickness. Bake for 10 minutes until lightly golden, then set aside to cool while you prepare the filling.

Step 3: Master the Pumpkin Filling

In a large bowl, whisk together pumpkin purée, sugar, eggs, and evaporated milk until completely smooth. Beat the pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg on medium speed until smooth. Add all your warm spices—cinnamon, ginger, nutmeg, cloves, and salt—whisking until no lumps remain and the mixture is silky.

Step 4: Assemble and Bake

Pour the pumpkin filling over your pre-baked crust, spreading it evenly to the corners. The filling should be level and smooth. Bake for 45-50 minutes, or until the center is set and a knife inserted in the center comes out clean.

Step 5: The Patience Game

Allow your bars to cool completely at room temperature, then refrigerate for at least 2 hours or overnight. Tastes even better when made a day ahead, making this an excellent make-ahead dessert for entertaining.

Step 6: Serve with Style

Cut into bars using a sharp knife, wiping clean between cuts for neat edges. Top each bar with a dollop of fresh whipped cream just before serving.

Nutritional Information

Based on cutting the 9×13-inch pan into 16 generous servings, each Pumpkin Pie Bar contains approximately:

• Calories: 285-320 per bar
• Total Fat: 11-14 grams
• Saturated Fat: 6-8 grams
• Carbohydrates: 42-48 grams
• Dietary Fiber: 2-3 grams
• Sugar: 28-35 grams
• Protein: 5-6 grams
• Sodium: 280-320 milligrams

Nutritional Highlights:

• Vitamin A: A slice of pumpkin pie has a lot of vitamin A (490 micrograms). That’s more than half of the recommended dietary allowance (RDA)
• Vitamin E: Supports skin health and acts as an antioxidant
• Potassium: Important for heart health and blood pressure regulation
• Iron: Essential for healthy blood oxygen transport

Pumpkin pie (depending on the recipe) generally has fewer calories and less fat and sugar than apple pie and pecan pie. Plus, pumpkin pie offers unique nutritional benefits with vitamins and nutrients like vitamin A, vitamin C, and potassium.

Healthier Alternatives for the Recipe

Transform your Pumpkin Pie Bars into a more nutritious treat with these thoughtful modifications:

Crust Alternatives:

• Almond Flour Crust: Using a pecan almond flour crust, grain free and dairy free making them the perfect healthy pumpkin dessert. We’re not making a traditional pie crust, but a crust made with pecans and almond flour
• Oat Crust: Process rolled oats with a touch of honey and coconut oil for a fiber-rich base
• Shortbread Alternative: Use whole wheat pastry flour instead of all-purpose flour

Filling Modifications:

• Natural Sweeteners: Replace granulated sugar with pure maple syrup, honey, or coconut sugar
• Dairy Alternatives: Substitute evaporated milk with coconut cream or cashew cream
• Egg Replacements: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for vegan versions
• Spice Boost: A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie (bars)

Protein Enhancement:

• Add 1/4 cup Greek yogurt to the filling for extra protein and creaminess
• Incorporate 2 tablespoons of protein powder (vanilla or unflavored)

These modifications can reduce calories while maintaining the beloved flavors that make pumpkin pie bars irresistible.

Serving Suggestions

Elevate your Pumpkin Pie Bars with these creative presentation and pairing ideas:

Classic Accompaniments:

• Fresh whipped cream with a dash of vanilla extract
• A drizzle of caramel sauce for extra indulgence
• A sprinkle of cinnamon or pumpkin pie spice on top

Gourmet Touches:

• A dollop of fresh whipped cream on top. Or, if I’m feeling fancy, the topping from pecan pie cheesecake is also fantastic here
• Candied pecans or toasted pumpkin seeds for crunch
• A thin layer of cream cheese frosting for cheesecake lovers

Beverage Pairings:

• Coffee with this pumpkin spice latte syrup for the ultimate fall experience
• Spiced apple cider or chai tea
• A glass of dessert wine like Riesling or Moscato

Seasonal Serving Ideas:

• I love serving them alongside some other fall favorites. This fall harvest salad is great, or this spicy pumpkin pasta if you want to keep it all pumpkin recipes
• Present on rustic wooden boards with autumn leaves for decoration
• Serve at room temperature for the fullest flavor experience

Common Mistakes to Avoid

Ensure perfect Pumpkin Pie Bars every time by avoiding these frequent pitfalls:

Crust Catastrophes:

• Under-pressing the crust: A loose crust will crumble when cut. Press firmly and evenly using the bottom of a measuring cup
• Skipping the pre-bake: Pre-bake for a few minutes. Under direct heat, the pecans take on an incredible toasty flavor

Filling Failures:

• Wrong pumpkin product: There is a difference between canned pumpkin and pumpkin pie filling. Canned pumpkin is just pureed pumpkin, whereas pumpkin pie filling contains pumpkin puree and other ingredients you’d find in a pumpkin pie, such as water, sugar and spices. Our pumpkin pie bars recipe calls for canned pumpkin, so check the labels when you’re at the grocery store
• Overmixing: Mix just until smooth to avoid incorporating too much air, which can cause cracking
• Temperature troubles: Use room-temperature eggs and evaporated milk for smoother blending

Baking Blunders:

• Opening the oven door frequently: This causes temperature fluctuations that can prevent proper setting
• Underbaking: The center should be set and a knife should come out clean
• Rushing the cooling process: Refrigerate the bars for three hours or overnight for the best texture and clean cuts

Cutting Complications:

• Cutting too early: Bars need to be completely chilled for clean, neat slices
• Using a dull knife: A sharp, clean knife prevents dragging and tearing

Storing Tips for the Recipe

Maximize freshness and flavor with these professional storage techniques:

Short-term Storage:

• Cover in plastic wrap or transfer to an airtight container and store in the fridge for up to 5 days
• Store leftover Pumpkin Pie Bars, covered, in the refrigerator for several days
• Always refrigerate due to the dairy and egg content

Make-Ahead Magic:

• The filling can be made, covered, and refrigerated for up to 3 days before pouring into crust and baking
• These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days
• Because these bars need to cool completely before serving, they are great to make ahead of time

Freezer-Friendly Options:

• If you want to freeze them, wrap them tightly in saran wrap and place in a freezer-safe ziploc bag. Store in freezer for up to 3 months
• Cooled pie bars freeze well for up to 3 months. Thaw overnight in the refrigerator
• Freeze without whipped cream topping for best results

Pro Storage Tips:

• Cut into individual servings before storing for easy grab-and-go treats
• Place parchment paper between layers if stacking
• Any leftovers should be covered with saran wrap and stored in the fridge. Let them sit in the room temperature for 20 minutes before serving

Conclusion

These irresistible Pumpkin Pie Bars combine the beloved flavors of traditional pumpkin pie with the convenience of bar desserts, creating a treat that’s both nostalgic and practical. With their buttery graham cracker crust, silky spiced filling, and crowd-pleasing portions, they’re destined to become your new fall favorite.

Ready to create this autumn masterpiece? Try our recipe and share your results in the comments below—we’d love to hear about your variations and serving suggestions! Don’t forget to subscribe to our blog for more seasonal recipes and baking tips that make entertaining effortless and delicious.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin purée?
A: I prefer canned pumpkin, not fresh pumpkin puree in this recipe. I typically use Libby’s brand. Fresh will work in a pinch, but these pie bars are tastier and more firm with canned. Canned pumpkin provides more consistent results and better texture.

Q: How do I know when the bars are properly baked?
A: Bake the bars until a toothpick inserted in the center comes out clean, 50 to 60 minutes. The center should be set and no longer jiggly when you gently shake the pan.

Q: Can I make these bars dairy-free or vegan?
A: Yes! Substitute the evaporated milk with coconut cream, use vegan butter in the crust, and replace eggs with flax eggs. A pecan almond flour crust, grain free and dairy free making them the perfect healthy pumpkin dessert is another excellent option.

Q: Why do my bars crack on top?
A: Cracking usually occurs from overbaking or overmixing the filling. Mix just until smooth and remove from the oven as soon as the center is set. A few small cracks are normal and won’t affect taste.

Q: Can I double this recipe for a larger crowd?
A: Absolutely! Double all ingredients and use two 9×13-inch pans, or use a large half-sheet pan. These Pumpkin Pie Bars serve a crowd. When cut into bars, this recipe can serve up to 24 people. That gives you more bang for your buck (and time) than a traditional pumpkin pie.

Q: What’s the difference between pumpkin pie spice and individual spices?
A: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.

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