Our delicious and easy Pumpkin Pie Bars are a wonderful holiday dessert option that tastes just like a traditional pumpkin pie! Made with real, simple ingredients that are dairy-free and easily made gluten-free. Perfect for brining to any family gathering or special occasion this Fall season!
The Best Pumpkin Pie Bars Recipe
Our whole family absolutely loves an easy pumpkin pie but it feels a bit crazy to make such a large dessert on repeat as soon as fall begins, so we knew we had to make a smaller version that is a little bit more manageable. Let us present…. the most amazing pumpkin pie bars recipe! So easy and on a smaller scale than a whole pie. The perfect fall dessert!
Love Pumpkin Pie Flavors?
If you love those warm pumpkin pie flavors as much as we do, you definitely need to try our Pumpkin Pie Martini!
What You Will Need
- graham crackers & butter (regular, vegan, or grass-fed) – these come together to make the most amazing crust! Use the butter of your choice.
- eggs – they hold it all together to provide some structure to the bars.
- pumpkin puree – feel free to use canned or learn how to make pumpkin puree!
- dairy-free sweetened condensed milk – you can also use regular sweetened condensed milk if you aren’t concerned about it being dairy-free.
- vanilla extract – for a bit of added flavor.
- pumpkin pie spice – the most amazing spice that has all those great fall flavors!
- maple syrup (optional) – a touch of sweetness, if you want it.
How To Make Pumpkin Pie Bars
The first steps to making this easy recipe are to mix the crust ingredients together with a fork. Then press the crust mixture down firmly in a parchment-lined 9×9 baking dish. Bake in a preheated oven at 350 degrees F for 10 minutes. Carefully remove and cool at room temperature.
Now put the filling ingredients in a large bowl. Whisk to fully combine and to reach a smooth texture.
Pour the filling mixture on top of the crust after it has baked. Return to the oven and bake for 1 hour and golden brown.
Let cool completely and then enjoy!
Best Ways To Serve Pumpkin Pie Bars
We love to top these pumpkin pie bars with a dollop of whipped cream (dairy-free or regular) and a light sprinkle of cinnamon. If you are up to it, we also love this Dairy-Free Cream Cheese Frosting or chopped walnuts would be great too! Get creative and let us know how you like them.
Storage
You will want to keep these in an airtight container in the fridge for up to 5 days. You could also cool them in the fridge and then place them in a freezer-safe bag in the freezer for up to 3 months. Simply thaw them for about 24 hours in the fridge before you plan to eat them.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram and TikTok account for some behind-the-scenes action and subscribe to my YouTube channel for more delicious recipe tutorials! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Pumpkin Pie in a Cup
Dairy-Free Pumpkin Pie
Pumpkin Pudding
Pumpkin Pie with a Graham Cracker Crust
Pumpkin Pie Bars
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Our delicious, easy Pumpkin Pie Bars recipe is a fun twist on a traditional pumpkin pie – perfect for any Fall party or the holidays!
Ingredients
Crust:
- 1 1/4 cup graham crackers, crushed (regular or gluten-free)
- 1/2 cup butter, melted (vegan or regular butter)
Filling:
- 4 eggs
- 1 15oz can pumpkin puree (or approx. 2 cups homemade puree)
- 1 11.25oz can dairy-free sweetened condensed milk (reg works too)
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 tablespoons real maple syrup (optional, if you want it a bit sweeter)
Instructions
- Prep: Preheat oven to 350 degrees F. Line a 9×9 pan with parchment ensuring there are flaps on either side to help remove the bars. Spray the parchment-lined pan with nonstick cooking spray.
- Graham Cracker Crust: Combine crushed graham crackers and melted butter in a small bowl. Pour out into the prepared pan and spread out evenly, press down firmly with your hands to make a flat crust. Bake, on the middle rack, for 10 minutes. Then remove and let cool.
- Filling: Meanwhile, combine egg, pumpkin puree, sweetened condensed milk, vanilla, pumpkin pie spice and maple syrup (if using) in a medium mixing bowl. Whisk to combine.
- Bake: Pour the filling on top of the crust and return to the oven to bake, middle rack, for 1 hour.
- Let Cool: Let cool fully at room temperature before serving to allow the filling to set (recommend placing in the fridge overnight to really help things firm up).
- Serve: Enjoy with whipped cream of your choice (dairy-free or otherwise).
Notes
- Crust: if you want the crust a little thicker feel free to add in another 1/4 cup crushed graham crackers.
- Gluten-Free: simply use gluten-free graham crackers.
- Pie: we also have a Pumpkin Pie with Graham Cracker Crust if you love these flavors but want them in pie form!
- Storage: store in an airtight container in the refrigerator for up to 3-4 days – perfect Thanksgiving menu item to make ahead of time!
- Dairy-Free Sweetened Condensed Milk: we always use this dairy free sweetened condensed milk!
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 7.4 g
- Sodium: 81.7 mg
- Fat: 12.9 g
- Carbohydrates: 13 g
- Protein: 4.9 g
- Cholesterol: 110.5 mg
Andrea says
I just made this. Amazing! This will be my go to pumpkin recipe moving forward. I didn’t add the maple syrup and it was perfect. Thank you!
Kim says
I have made these every year since this recipe was published, in place of a traditional pumpkin pie. My dad makes sure request this be made yearly (and he is extremely picky!). 10/10 recommend.
Erin says
Yay! So fun to hear that, Kim! Thanks for coming back to leave a review and rating – means a lot!