All the cozy pumpkin pie flavors, none of the fussy pie plate. These Pumpkin Pie Bars bake up silky and sliceable on a buttery crust, perfect for sharing and perfect for make-ahead entertaining.
Pumpkin Pie Bars Recipe (Easy Make-Ahead Dessert)
Equipment
- 1 9x13-inch metal baking pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Instant-read thermometer (optional)
- 1 Chef's knife warm, dry, for slicing
Ingredients
For the crust
- 2 cup graham cracker crumbs packed
- 0.33 cup granulated sugar
- 0.5 cup unsalted butter melted
- 1 pinch fine sea salt to balance sweetness
For the pumpkin filling
- 15 oz pumpkin puree 1 can; not pumpkin pie filling
- 3 large eggs at room temperature
- 0.75 cup brown sugar packed
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 tablespoon cornstarch
- 2 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves or allspice
- 0.5 teaspoon fine sea salt
Optional topping
- 1 cup heavy cream cold
- 2 tablespoon powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Preheat and Prepare the Pan
- Preheat the oven to 350°F. Line a 9x13 metal baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
Make the Buttery Crust
- Stir graham crumbs, sugar, and a pinch of salt in a bowl. Pour in melted butter and mix until the texture resembles wet sand. Press firmly and evenly into the prepared pan, packing the edges and corners.
Par-Bake the Crust
- Bake the crust for 8 to 10 minutes until lightly fragrant. Set aside while you make the filling.
Prepare the Pumpkin Filling
- In a large bowl, whisk pumpkin, brown sugar, and vanilla until smooth. Whisk in eggs one at a time. In a separate small bowl, whisk cornstarch, spices, and salt, then whisk into the pumpkin mixture. Gradually whisk in evaporated milk until silky and well combined.
Bake Until Just Set
- Pour the filling over the warm crust. Bake 35 to 45 minutes, rotating once, until the edges are set and the center has a slight wobble. An instant-read thermometer should read about 175°F in the center.
Cool, Chill, and Slice
- Cool the pan on a rack until room temperature, about 2 hours. Refrigerate at least 3 hours or overnight to set. Lift out using the parchment and slice into 16 bars with a warm, dry knife.
Optional Whipped Cream
- Beat cream, powdered sugar, and vanilla to soft peaks. Dollop or pipe onto bars just before serving.
Notes
Why You’ll Love This Pumpkin Pie Bars
- All the flavor of classic pumpkin pie with easy bar-style slicing.
- Make-ahead friendly so dessert is ready when you are.
- Perfectly spiced, creamy custard that sets cleanly for tidy cuts.
- Freezer-friendly for stress-free holidays and gatherings.
- Simple pantry ingredients with smart substitutions.
Pumpkin Pie Bars Ingredients & Substitutions
For the crust
- Graham cracker crumbs: 2 cups, packed. Swap with gingersnap or shortbread cookie crumbs for extra flavor.
- Granulated sugar: 1/3 cup. Swap with light brown sugar for a deeper caramel note.
- Unsalted butter, melted: 1/2 cup. Dairy-free option: use melted plant butter or refined coconut oil.
- Fine sea salt: a pinch to balance sweetness.
For the pumpkin filling
- Pumpkin puree: 1 can (15 oz), not pumpkin pie filling. Homemade puree works if well-drained and smooth.
- Large eggs: 3, at room temperature, for structure and silkiness.
- Packed brown sugar: 3/4 cup. Swap 1/4 cup with granulated sugar if you prefer a lighter sweetness.
- Evaporated milk: 1 cup. Sub half-and-half or heavy cream for extra richness, or full-fat coconut milk for dairy-free.
- Vanilla extract: 1 teaspoon for warmth.
- Cornstarch: 2 tablespoons to help the custard slice cleanly. Arrowroot works too.
- Ground cinnamon: 2 teaspoons.
- Ground ginger: 1/2 teaspoon.
- Ground nutmeg: 1/4 teaspoon.
- Ground cloves or allspice: 1/4 teaspoon.
- Fine sea salt: 1/2 teaspoon to balance flavors.
Optional topping
- Whipped cream: 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla.
Step-by-Step Instructions to Make Pumpkin Pie Bars
Preheat and Prepare the Pan
Preheat the oven to 350°F. Line a 9×13 metal baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
Make the Buttery Crust
Stir graham crumbs, sugar, and a pinch of salt in a bowl. Pour in melted butter and mix until the texture resembles wet sand. Press firmly and evenly into the prepared pan, packing the edges and corners.
Par-Bake the Crust
Bake the crust for 8 to 10 minutes until lightly fragrant. Set aside while you make the filling.
Prepare the Pumpkin Filling
In a large bowl, whisk pumpkin, brown sugar, and vanilla until smooth. Whisk in eggs one at a time. In a separate small bowl, whisk cornstarch, spices, and salt, then whisk into the pumpkin mixture. Gradually whisk in evaporated milk until silky and well combined.
Bake Until Just Set
Pour the filling over the warm crust. Bake 35 to 45 minutes, rotating once, until the edges are set and the center has a slight wobble. An instant-read thermometer should read about 175°F in the center.
Cool, Chill, and Slice
Cool the pan on a rack until room temperature, about 2 hours. Refrigerate at least 3 hours or overnight to set. Lift out using the parchment and slice into 16 bars with a warm, dry knife.
Optional Whipped Cream
Beat cream, powdered sugar, and vanilla to soft peaks. Dollop or pipe onto bars just before serving.
Tips for Success
- Use plain pumpkin puree, not pumpkin pie filling, for the right texture and sweetness.
- Line with parchment so the bars lift out cleanly and slice neatly.
- Do not overbake. Pull the bars when the center still jiggles slightly; they finish setting as they cool.
- Chill fully for clean cuts. Wipe the knife between slices.
- Adjust spice to taste. If using pumpkin pie spice, use 2 1/2 teaspoons plus the listed salt.
Variations of Pumpkin Pie Bars
- Gingersnap Crust: Swap graham crumbs for gingersnaps for spicier depth.
- Pecan Shortbread: Use shortbread crumbs and add 1/2 cup finely chopped toasted pecans.
- Cheesecake Swirl: Dollop 6 oz softened cream cheese beaten with 2 tablespoons sugar and 1 egg yolk, then swirl before baking.
- Maple Sweetened: Replace 1/4 cup brown sugar with 1/4 cup pure maple syrup and increase cornstarch by 1 teaspoon.
- Dairy-Free: Use plant butter in the crust and full-fat coconut milk in the filling.
- Gluten-Free: Use certified gluten-free graham crumbs or gluten-free cookies for the crust.
Serving Suggestions: What to Pair with Pumpkin Pie Bars
- Top with lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
- Drizzle warm salted caramel and sprinkle with toasted pecans.
- Serve with hot coffee, chai, or a cinnamon-spiced latte.
- Add fresh pomegranate arils for a juicy pop of color.
Storage & Reheating Instructions
- Refrigerator: Cover and chill for up to 4 days. Add toppings just before serving.
- Freezer: Wrap bars individually and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: For a just-baked feel, warm slices in a 275°F oven for 8 to 10 minutes. Do not microwave for long or the custard may weep.
Memories Made Around the Table
Every fall, I bake a pan of these bars the night before company arrives. In the morning, I sneak a corner piece with my coffee while the house is still quiet. It tastes like the start of a cozy day.
FAQs
Can I use fresh pumpkin? Yes. Roast, puree, and strain until very smooth and thick. Measure 1 3/4 cups, the same as a 15 oz can.
Why did my bars crack? Usually overbaking or rapid temperature changes. Bake just until slightly wobbly and cool gradually. A dollop of whipped cream hides minor cracks.
Can I make these ahead? Absolutely. Bake the day before, chill overnight, and slice before serving. The crust can be made and frozen for a week.
What if I do not have evaporated milk? Use 1 cup half-and-half or heavy cream. For dairy-free, use full-fat coconut milk.
Pan size options? A 9×13 yields 16 thinner bars. An 8×8 makes thicker bars; increase bake time by 5 to 10 minutes.
Final Thoughts
These Pumpkin Pie Bars are everything you love about the holiday classic, simplified. Keep a pan chilled for effortless, cozy desserts all season long.