Pumpkin Pie Bars
These pumpkin pie bars combine the nostalgic flavors of pumpkin and spice into a creamy, sweet treat with a delightful graham cracker crust.
Ingredients
For the crust
- 3 cups graham cracker crumbs Use fresh graham cracker crumbs for the best texture
- 1/2 cup white sugar
- 3/4 cup salted butter, melted
- 1 teaspoon ground cinnamon (optional) Optional for added flavor
For the filling
- 1 3/4 cups canned pumpkin
- 1 3/4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup brown sugar, packed
- 2 tablespoons white sugar
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13 pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, white sugar, melted butter, and optional ground cinnamon. Mix until a wet, sandy consistency forms.
- Firmly press the mixture into the bottom of your prepared pan to create an even crust. Bake for 7 to 8 minutes until slightly set and beginning to brown.
Making the Filling
- In a large mixing bowl, combine the canned pumpkin, sweetened condensed milk, beaten eggs, brown sugar, white sugar, pumpkin pie spice, and salt. Beat at medium speed for about 2 minutes until smooth and creamy.
- Carefully pour the filling over the baked crust, spreading it out evenly. Bake for approximately 45 minutes, or until the center is set and does not jiggle when shaken.
Cooling and Serving
- Remove from oven and let cool completely on a wire rack. Refrigerate for about an hour before slicing.
Notes
Store pumpkin pie bars in an airtight container in the fridge for up to five days, or freeze for longer storage. For serving, top with vanilla ice cream or whipped cream for an indulgent experience.