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Easy Pumpkin Pie Bars Recipe

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3.8 from 13 reviews

Delight in these Easy Pumpkin Pie Bars featuring a buttery graham cracker and pecan crust topped with a creamy, spiced pumpkin filling. Perfectly baked to a silky smooth finish, these bars are an ideal festive dessert that’s simple to make and wonderfully satisfying.

  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12-16 bars

Ingredients

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

Filling

  • 1 can (15oz; 425g) pure pumpkin
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs
  • 1 and 1/2 cups (360ml) heavy cream
  • 1 teaspoon vanilla bean paste
  • 1 Tablespoon cornstarch
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Optional Topping

  • Whipped cream
  • Chopped pecans

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, ensuring enough overhang on the sides for easy bar removal later. Set aside.
  2. Prepare the Crust: Use a food processor to pulse graham cracker crumbs and chopped pecans together until they reach a crumbly consistency with some larger nut pieces remaining. Add granulated sugar and melted butter, pulsing until fully combined. Press this mixture firmly into the bottom and up the sides of the prepared pan. Pre-bake the crust for 15 minutes to set it.
  3. Cool Crust: Allow the crust to cool for at least 15 minutes while you prepare the filling, ensuring the crust firms up and won’t mix with the filling.
  4. Make the Filling: In a large bowl, use a handheld or stand mixer with a whisk attachment—or a manual whisk—to beat together pumpkin, brown sugar, eggs, heavy cream, vanilla bean paste, cornstarch, ground cinnamon, ginger, cloves, salt, and fresh ground pepper. Mix until the filling is smooth and well combined.
  5. Fill and Bake: Pour the smooth pumpkin filling evenly over the cooled crust. Put the pan back in the oven and bake for 40 to 50 minutes, or until the center looks set and no longer jiggles when gently shaken.
  6. Cool and Chill: Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, cover the pan and refrigerate for at least 1 hour and up to 3 days, allowing the bars to fully set and flavors to meld.
  7. Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Serve chilled, optionally topped with whipped cream and chopped pecans for added texture and flavor.
  8. Store Leftovers: Cover and store any leftovers in the refrigerator for up to 1 week to maintain freshness.

Notes

  • The crust can be customized by substituting pecans with other nuts like walnuts for a different flavor.
  • Vanilla bean paste can be replaced with pure vanilla extract if unavailable.
  • If you prefer a less dense crust, reduce the butter by 1 tablespoon.
  • These bars are best served chilled to enhance the creamy texture of the filling.
  • For an added festive touch, sprinkle a little ground cinnamon or nutmeg on top before serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/easy-pumpkin-pie-bars-recipe/