Easy Pumpkin Pie Bars

These Easy Pumpkin Pie Bars are the perfect treat for fall, blending the warm flavors of pumpkin with the comforting crunch of a graham cracker and pecan crust. When the leaves start to change and the air turns crisp, there’s nothing quite like enjoying a slice of this decadent dessert. They’re as easy to make as they are delicious, allowing you to spend less time in the kitchen and more time with loved ones. Plus, they offer the nostalgia of traditional pumpkin pie without the hassle of crust rolling and shaping.

Thank you for reading this post, don't forget to subscribe!

Grab your ingredients, gather your favorite people, and let’s create something special! Trust me; you’ll love how simple it is to whip up these bars, making them a must-try for any occasion, especially during the holidays. So, roll up your sleeves and let’s share in the joy of baking together!

Why This Recipe Works

The combination of a crunchy graham cracker and pecan crust with a smooth, creamy pumpkin filling creates a perfect balance of textures. Each bite gives you the delightful contrast of crunchiness from the crust and creaminess from the filling. Additionally, pre-baking the crust ensures it holds up well. This step keeps the crust crisp, allowing it to complement the luscious filling without becoming soggy. No one wants a soggy crust, right?

Why You’ll Love This Easy Pumpkin Pie Bars

These bars are a simplified take on traditional pumpkin pie, making them a breeze to prepare for gatherings or evening snacks. You’ll appreciate how quick they come together. Not only do they deliver delicious flavors reminiscent of fall, but they’re also a hit with family and friends. They serve as a delicious way to enjoy the classic taste of pumpkin pie anytime, ensuring that you’ll want to save this recipe for every autumn.

Ingredients for Easy Pumpkin Pie Bars

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 (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
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• Optional for topping: whipped cream and chopped pecans

Creating the Crust

Preparing the Crust Mixture

First, preheat your oven to 350°F (177°C) to get it ready for baking. While that warms up, line a 9×13-inch baking pan with parchment paper. Make sure to leave some overhang. This will make it easier to lift the bars out later. In a food processor, pulse the graham crackers and pecans together until they are finely crumbed. Next, mix in sugar and melted butter, pulsing until everything is combined. Then, press the mixture tightly into the prepared pan.

Baking the Crust

Bake this crust in the oven for 12 minutes. This step is crucial, and while it’s baking, you should keep your oven on for the filling.

Making the Filling

Blending the Filling Ingredients

In a separate large bowl, combine all the filling ingredients. You can use a handheld mixer or a whisk—whatever works for you! Mix until it’s all smooth. The color and aroma will make you wish you could take a bite right then!

Pouring the Filling

Once that crust is pre-baked, carefully pour the pumpkin filling into the warm crust. Spread it evenly to ensure an even bake throughout.

Baking the Bars

Baking Time

Now, it’s time to bake these beauties! Place your pan back in the oven and bake for 40–50 minutes. You’ll know they’re ready when the center is set and no longer jiggles.

Cooling Process

When they’re done, carefully remove the pan from the oven. Allow the dessert to cool on a wire rack completely. After that, cover and refrigerate for at least 1 hour before cutting. This chilling step is important for the bars to set nicely.

Serving Suggestions

Once chilled, serve these delicious bars cold. For an elegant touch, top each slice with whipped cream and a sprinkle of chopped pecans. This adds flavor and a crunchy appeal that everyone will enjoy.

Tips for Success

• Make sure both the eggs and cream are at room temperature. This helps with blending the flavors more effectively.
• Don’t skip the chilling step! It’s what allows the filling to set properly, enhancing the overall taste and texture.

Variations

If you want to add an extra kick, try mixing in some nutmeg or ginger to the filling mixture for a spiced twist. For those looking for a dairy-free option, coconut cream is a fantastic substitute for heavy cream.

FAQs

1. Can I make these pumpkin pie bars ahead of time?
   Yes, you can make them a day or two in advance and keep them in the refrigerator.

2. What can I substitute for graham crackers?
   Crushed vanilla wafers or digestive biscuits are good alternatives if you need to change things up.

3. How do I store leftovers?
   Keep any leftovers covered in the refrigerator for up to 1 week.

4. Can I freeze these pumpkin bars?
   Absolutely! Wrap them tightly and freeze for up to 3 months. When you want to enjoy them, just thaw in the refrigerator.

5. Can I use fresh pumpkin instead of canned?
   Yes, you can! Just be sure to cook and puree it well to achieve a similar consistency.

These Easy Pumpkin Pie Bars offer a delightful and uncomplicated way to embrace the cozy flavors of fall. Ideal for gatherings or simply enjoying at home, they promise to impress with taste and presentation. They’re not only delicious but also bring a festive spirit to any occasion. Whether you’re sharing them with family or savoring a slice yourself, these bars are sure to become a beloved addition to your recipe collection. Enjoy every crumb!

Print