Pumpkin Pie Bars with Graham Crust

If you love pumpkin pie but want a dessert that’s easier to serve and perfect for sharing, these Pumpkin Pie Bars with Graham Crust are the answer. With a buttery graham cracker base and a creamy pumpkin spice filling, these bars pack all the flavors of a classic pumpkin pie without the fuss of rolling dough. They slice beautifully into squares, making them ideal for potlucks, Thanksgiving spreads, or cozy fall snacking.

Why You’ll Love This Recipe

These bars are a smart twist on tradition. They’re quicker than pie, easier to serve at gatherings, and just the right size for portion control. If you love fall desserts that feel comforting but don’t require hours of effort, this recipe is sure to win you over.

• Easier Than Pie: No pie dish or pastry dough required.
• Perfectly Portable: Cut into neat squares for parties or lunchbox treats.
• Full of Fall Flavor: Warm spices and pumpkin puree make this dessert a seasonal classic.
• Make-Ahead Friendly: Prepare a day in advance and chill until ready to serve.
• Crowd-Pleaser: A classic dessert reinvented into an easy bar form everyone will love.

Nutritional Information (per bar, approx.)

Wondering about the balance between indulgence and nutrition? These pumpkin bars bring a mix of creamy sweetness and subtle spice, with a lighter crust compared to traditional pastry. Each serving satisfies your pumpkin cravings without being overly heavy.

• Calories: 210
• Fat: 9g
• Carbohydrates: 29g
• Sugar: 18g
• Fiber: 2g
• Protein: 3g

(Values may vary based on portion size and ingredients used.)

Time Breakdown

Busy bakers will love how efficient this recipe is. From pressing the graham crust to baking the filling, the process is straightforward and most of the time is hands-off while the oven does the work. A little cooling time ensures the bars set perfectly for clean slices.

• Prep Time: 15 minutes
• Bake Time: 40–45 minutes
• Cooling & Chilling: 2 hours
• Total Time: ~3 hours

Ingredients You’ll Need

This recipe uses a handful of everyday pantry staples along with a few fall classics. Pumpkin puree and warm spices take the spotlight, while the graham cracker crust adds a rich, buttery base. Together, these ingredients create a dessert that feels nostalgic yet refreshingly simple.

For the Graham Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ¾ cup brown sugar, packed
• ½ cup heavy cream (or evaporated milk)
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• Pinch of salt

Optional Toppings:

• Whipped cream
• Caramel drizzle
• Crushed pecans

Condensed Grocery Checklist

Don’t want to scan the whole recipe while shopping? This quick checklist makes things easy. It highlights the core items you’ll need, so you can grab everything in one go and head straight to the kitchen to start baking.

✔ Graham crackers
✔ Butter
✔ Sugar & brown sugar
✔ Pumpkin puree
✔ Eggs
✔ Heavy cream (or evaporated milk)
✔ Vanilla extract
✔ Cinnamon, nutmeg, ginger, cloves
✔ Salt

How to Make – Step by Step

Even if you’re new to baking, these bars are foolproof. With a quick crust, a simple whisked filling, and a gentle bake, the steps are straightforward. By following this guide, you’ll end up with bars that are smooth, creamy, and packed with pumpkin flavor.

1. Prepare the Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Make the Crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside.
3. Make the Filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, vanilla, and spices until smooth.
4. Assemble: Pour filling over the pre-baked crust, smoothing the top with a spatula.
5. Bake: Return to oven and bake for 40–45 minutes, or until the center is set but slightly jiggly.
6. Cool & Chill: Let bars cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set.
7. Serve: Slice into bars and top with whipped cream, caramel drizzle, or nuts if desired.

Ingredient Swaps & Variations

Recipes are even better when they can adapt to your taste. Whether you want a nutty twist, a dairy-free option, or a richer filling, these bars are flexible. Small swaps let you customize them without losing their fall-inspired charm.

• Dairy-Free: Use coconut milk or almond cream instead of heavy cream.
• Crust Options: Try gingersnap cookies for extra spice, or digestive biscuits for a lighter twist.
• Sweeteners: Swap brown sugar for maple syrup or coconut sugar.
• Extra Richness: Add a swirl of cream cheese filling before baking.
• Nutty Crunch: Mix chopped pecans into the crust or sprinkle on top before baking.

Serving Suggestions

Pumpkin pie bars are versatile enough to shine at any occasion. They can be dressed up with whipped cream and caramel for holidays, or enjoyed plain as a cozy weekday dessert. However you serve them, they’ll always feel festive and comforting.

• Classic: With a dollop of whipped cream on each bar.
• Elegant: Drizzle caramel or maple syrup over the bars before serving.
• Holiday Spread: Pair with apple cider, mulled wine, or coffee for a complete fall dessert table.

Storing Tips

The beauty of these bars is that they store beautifully, making them ideal for make-ahead desserts. Whether you refrigerate or freeze them, you’ll always have a ready-to-serve treat that tastes just as good as the day it was baked.

• Refrigerator: Store bars covered in the fridge for up to 5 days.
• Freezer: Freeze individual bars wrapped in parchment paper for up to 2 months. Thaw overnight in the fridge before serving.
• Best Fresh: For the best texture, enjoy within 2–3 days.

Chef’s Special Tips

A few little tricks can make a big difference in how your bars turn out. From pressing the crust firmly to chilling before slicing, these tips ensure your dessert not only tastes amazing but also looks picture-perfect on the plate.

• Press the crust firmly into the pan using the bottom of a glass for an even, compact base.
• Don’t overbake—the filling should have a slight jiggle when done.
• Chill completely before slicing for clean, sharp edges.
• Use fresh spices for maximum flavor—cinnamon and nutmeg lose their punch over time.
• Line the pan with parchment for easy lifting and mess-free slicing.

Conclusion

These Pumpkin Pie Bars with Graham Crust are the ultimate fall dessert; creamy, spiced, and perfectly portioned. They’re easier than traditional pumpkin pie yet just as festive, making them ideal for both everyday baking and special occasions. Bake a batch, share with family, and let every bite remind you why pumpkin desserts are the heart of autumn.

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