Pumpkin Pie Bars
Creamy pumpkin pie bars with a buttery graham cracker crust — the perfect fall dessert for Thanksgiving or any cozy gathering.
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Servings: 12 bars
Calories: 290kcal
Cost: $8–$10
Equipment
- 1 9x13 inch baking pan Line with parchment paper
- 1 Parchment paper For easy removal
- 2 Mixing bowls Large and medium
- 1 Whisk For smooth filling
- 1 set Measuring cups and spoons
- 1 Food processor To crush graham crackers
- 1 Sharp knife For clean cutting
Ingredients
- 2 cups Graham cracker crumbs Crushed finely
- 0.5 cup Butter, melted
- 0.25 cup Granulated sugar
- 0.125 teaspoon Salt For crust
- 15 oz Pumpkin puree Not pumpkin pie filling
- 14 oz Sweetened condensed milk
- 2 large Eggs Room temperature
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt For filling
- Whipped cream Optional, for topping
- Cinnamon For dusting
Instructions
- Preheat oven to 350°F and line pan with parchment.
- Mix graham crumbs, butter, sugar, and salt; press into pan.
- Bake crust 10 minutes until golden; cool slightly.
- Whisk pumpkin, milk, eggs, spices, vanilla, and salt.
- Pour filling over crust; tap to remove bubbles.
- Bake 45–50 minutes until center slightly jiggles.
- Cool completely, then refrigerate 3+ hours.
- Slice into bars; top with whipped cream and cinnamon.
Notes
For clean slices, chill fully before cutting. These bars are perfect for making ahead!
Nutrition
Serving: 120g | Calories: 290kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 190mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8600IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1.5mg