I’m so excited to share my Pumpkin Pie Bars recipe with you! These bars taste just like a classic pumpkin pie but are much easier to make and even easier to serve. Imagine a buttery graham cracker crust with toasty pecans, topped with a smooth, spiced pumpkin filling, and finished with whipped cream. It’s the perfect fall dessert for when you want all the cozy flavors of pumpkin pie without the fuss of rolling out a crust.
Level: Easy
Total Time: 4 hours (includes cooling time)
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 18–24 bars
Cuisine: American
I still remember the first time I baked these Pumpkin Pie Bars — I was amazed at how simple they were compared to making a full pie. No pie crust to roll out, no worrying about cracks, and they cooled so much faster. Plus, because they’re bars, you can pick them up with your hands like a cookie but get the full pumpkin pie experience.
This recipe uses two easy parts: a nutty graham cracker crust and a creamy pumpkin filling. We’ll bake the crust first to give it that toasty, rich flavor, then pour the filling right in and bake again until it’s set. Chill, slice, top with whipped cream — and you’re done!
Description
These Pumpkin Pie Bars have everything you love about pumpkin pie but in a more convenient form:
- Toasty Pecan-Graham Cracker Crust: Adds crunch and a buttery, nutty base.
- Creamy Pumpkin Filling: Sweetened with brown sugar, spiced with cinnamon, pumpkin pie spice, and a secret pinch of black pepper for depth.
- Handheld Convenience: Perfect for potlucks, holidays, or anytime you need an easy make-ahead dessert.
- Quick Cooling Time: Much faster than traditional pies — plus, you get 18–24 servings from one pan.
Ingredients
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets)
- ½ cup (62g) chopped pecans
- 2 tablespoons (25g) granulated sugar
- 5 tablespoons (71g) unsalted butter, melted
For the Filling:
- 1 can (15 ounces / 425g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 ½ cups (360ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 ½ teaspoons pumpkin pie spice (store-bought or homemade)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper (secret ingredient for deeper spice)
Optional Toppings:
- Whipped cream
- Extra chopped pecans
Directions
1. Prep the Pan:
Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the bars out later.
2. Make the Crust:
- In a food processor, pulse graham crackers and pecans until fine crumbs form. A few larger pecan bits are fine.
- Add sugar and melted butter; pulse until everything is combined.
- Press the crust mixture tightly into the bottom of the prepared pan.
- Bake for 12 minutes to toast the crust. Leave the oven on for the filling.
3. Make the Filling:
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, cornstarch, pumpkin pie spice, cinnamon, salt, and black pepper until smooth.
- Pour the filling over the warm crust. No need to cool the crust first.
4. Bake the Bars:
- Bake for 40–50 minutes or until the center is just set and no longer jiggly.
- Remove from the oven and let the bars cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 1 hour (or up to 3 days) before slicing.
5. Serve:
- Lift the chilled bars out of the pan using the parchment overhang.
- Cut into squares and top with whipped cream and chopped pecans if desired.
Process Details
- Why Pre-Bake the Crust: Baking the crust first helps it firm up and gives the pecans a deeper, toasty flavor.
- Cornstarch in the Filling: This helps the pumpkin mixture set into clean, neat bars instead of staying too soft.
- The Secret Ingredient: A tiny pinch of black pepper enhances all the other spices — no one will guess it’s there, but it makes the flavor pop.
Tips for Success
- Use canned pumpkin puree for the best texture (Libby’s is a reliable brand). Fresh puree works but may be softer and need extra cornstarch.
- Don’t overbake; remove the bars as soon as the center stops jiggling.
- Chill thoroughly before slicing to get clean edges.
- You can make the filling up to 3 days ahead and store it in the fridge until ready to bake.
- Freeze cooled bars for up to 3 months. Thaw overnight in the fridge.
Serving Ideas
- Serve plain or with a dollop of whipped cream for a classic look.
- Sprinkle chopped pecans or a drizzle of caramel sauce for a festive touch.
- Cut into smaller squares for a dessert buffet or holiday tray.
Nutrition Info (Approximate per Bar, 24 Bars)
- Calories: ~180
- Carbohydrates: 20g
- Fat: 10g
- Protein: 2g
- Fiber: 1g
My Pumpkin Pie Bars Recipe is the easiest way to bring all the warm, cozy flavors of pumpkin pie to your table with half the effort. The toasty pecan-graham crust, creamy spiced pumpkin filling, and make-ahead convenience make this a go-to dessert for holidays, parties, or just a cozy fall afternoon.
I hope you enjoy making (and eating!) these bars as much as I do. Trust me — once you try them, you’ll never look at pumpkin pie the same way again!
