These easy pumpkin pie bars are just what you need for the fall season! Imagine a delightful combination of creamy pumpkin filling topped on a crunchy graham cracker and pecan crust. It’s a simpler take on traditional pumpkin pie that doesn’t skimp on flavor. Whether you’re hosting a gathering, attending a potluck, or just want a cozy treat at home, these bars hit the sweet spot. Friends and family will adore the warm, familiar spices, and you’ll love how easy they are to make. Each bite brings that comforting fall vibe, making every moment feel like a celebration. Let’s roll up our sleeves and get into the delicious details of this recipe!
Why This Recipe Works
This easy pumpkin pie bars recipe combines the beloved flavors of traditional pumpkin pie with a simplified, approachable format. The graham cracker and pecan crust adds a delightful crunch that perfectly complements the creamy filling. Utilizing heavy cream and brown sugar creates a rich and velvety texture, ensuring each bite is truly satisfying.
Why You’ll Love This Easy Pumpkin Pie Bars
These pumpkin pie bars are a superb fall treat that can be prepared quickly and effortlessly. Ideal for gatherings, potlucks, or just a cozy evening at home, they not only taste delicious but are also visually appealing. Your loved ones will definitely be asking for seconds!
Ingredients
For the 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
For the 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 pumpkin pie spice (store-bought or homemade)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Optional for Topping
- Whipped cream
- Chopped pecans
Preparing the Crust
Preheat the Oven
First, preheat your oven to 350°F (177°C). Then, prepare a 9×13-inch baking pan by lining it with parchment paper. Leave enough overhang to easily remove the bars later.
Combine Crust Ingredients
In a food processor, combine graham cracker crumbs and chopped pecans until finely ground. Add the granulated sugar and melted butter, pulsing until everything is well mixed.
Press the Crust
Next, firmly press the crust mixture into the bottom and slightly up the sides of the prepared baking pan. Then, pre-bake the crust for about 12 minutes and keep the oven on.
Making the Filling
Mix the Filling Ingredients
In a large mixing bowl, use either a handheld or stand mixer to beat together the pumpkin, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt, and fresh ground pepper. Mix until smooth and thoroughly combined.
Pour into Warm Crust
Once the crust is pre-baked, pour the pumpkin filling into the warm crust, spreading it evenly.
Baking the Bars
Bake the Pumpkin Pie Bars
Now, it’s time to bake! Place the assembled bars in the oven for 40-50 minutes, or until the center is set and no longer jiggly.
Cooling and Serving
After baking, remove the baking pan from the oven and place it on a wire rack to cool completely. Once cooled, cover and refrigerate for at least 1 hour (up to 3 days). When you’re ready to serve, lift the bars from the pan using the parchment overhang and cut them into squares.
Garnish and Enjoy
If desired, top your pumpkin pie bars with whipped cream and chopped pecans before serving.
Serving Suggestions
These pumpkin pie bars make a fantastic dessert for fall gatherings. Serve them alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent treat.
Tips for Success
- Ensure your ingredients are at room temperature for the best mixing results.
- Be careful not to overmix the filling to maintain a creamy texture.
- Use fresh pumpkin pie spice for an extra kick of flavor.
Variations
- Swap the pecans for walnuts or almonds in the crust for a different nutty flavor.
- For a spiced twist, add a dash of nutmeg to the filling.
- Use a gluten-free graham cracker alternative to make this recipe gluten-free.
Storage Tips
Store any leftover bars in an airtight container in the refrigerator for up to one week. Allow them to chill thoroughly for the best flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin purée. Just ensure it’s well-drained to maintain the texture.
2. Can these pumpkin bars be frozen?
Yes, you can freeze the bars. Simply wrap them tightly and store in the freezer for up to 3 months.
3. How can I make these bars vegan?
Substitute eggs with flax eggs and use plant-based cream and butter alternatives.
4. What’s the best way to serve these bars?
These bars are best served chilled. Don’t forget to add toppings like whipped cream, caramel, or chocolate drizzle for extra flair.
5. How can I adjust the sweetness?
Feel free to reduce the sugar in the filling based on your preference or use a sugar substitute if necessary.
These easy pumpkin pie bars are a delightful way to celebrate the flavors of fall without all the fuss of a traditional pie. Enjoy the balance of creamy pumpkin filling and crunchy crust, perfect for sharing with friends and family at any gathering. With simple ingredients and straightforward instructions, you’ll find yourself reaching for this recipe time and again. Happy baking!
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Pumpkin Pie Bars
These pumpkin pie bars combine creamy pumpkin filling with a crunchy graham cracker and pecan crust. They’re an effortless treat that embodies the flavors of fall.
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
Ingredients
- 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
- 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 pumpkin pie spice (store-bought or homemade)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- Whipped cream
- Chopped pecans
Instructions
- Preheat oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
- Combine graham cracker crumbs and chopped pecans in a food processor and mix with sugar and melted butter.
- Press the mixture into the prepared baking pan and pre-bake for 12 minutes.
- In a bowl, mix pumpkin, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt, and pepper until smooth.
- Pour filling into pre-baked crust and bake for 40-50 minutes.
- Allow bars to cool completely on a wire rack, then chill in the refrigerator for at least 1 hour.
- Cut bars into squares and top with whipped cream and chopped pecans if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ingredients should be at room temperature for best mixing results.
Avoid overmixing the filling for a creamy texture.
Consider using fresh pumpkin pie spice for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 3
- Cholesterol: 50
