Quick Look at Easy Pumpkin Pie Bars
- Time:
- Hands-On Time: 20 minutes
- Bake Time: 1 hour
- Additional Time: Cool completely (1 hour) or refrigerate overnight for firmer slices.
- Serves: 9
- Main Ingredients: Graham crackers, pumpkin puree, dairy-free or regular sweetened condensed milk, and pumpkin pie spice.
- Dietary Info: dairy-free and gluten-free options.
- Why You’ll Love It: Inspired by our popular dairy-free pumpkin pie, these bars have the same classic flavors in an easy-to-serve, smaller-batch dessert with a buttery graham cracker crust!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Pumpkin Purée: Be sure to grab plain pumpkin purée instead of pumpkin pie filling, which already contains added sweeteners and spices.
- Graham Crackers: We absolutely love the flavor of a buttery graham cracker crust! You can easily make it gluten-free by using gluten-free graham crackers. Wanna use this for your pumpkin pie? We’ve got you with our pumpkin pie with graham cracker crust recipe.
- Sweetened Condensed Milk: Because I’m sensitive to dairy products, I often use sweetened condensed coconut milk in place of traditional sweetened condensed milk. We used 11.25 ounces for the dairy-free version, but I’ve also tested this recipe with a full 14-ounce can of regular sweetened condensed milk, and both work!
- Pumpkin Pie Spice: You can easily make your own homemade pumpkin pie spice with just 5 pantry spices for that classic pumpkin pie flavor!
How To Make Pumpkin Pie Bars
Step 1 – Add the crushed graham crackers and melted butter to a bowl and stir until the mixture resembles damp sand.
Step 2 – Press the graham cracker mixture into a prepared 9×9-inch baking pan. Bake at 350°F for 10 minutes, then remove from the oven and let cool.
Step 3 – Add the pumpkin pie bar filling ingredients to a mixing bowl and whisk until fully combined. Using a whisk helps evenly incorporate the pumpkin pie spice throughout the filling.
Step 4 – Pour the pumpkin filling over the baked graham cracker crust and return to the oven. Bake for approximately 1 hour, or until the filling is set.
How to Tell When Pumpkin Pie Bars Are Done
The pumpkin filling should be fully set, similar to a traditional baked pumpkin pie. The center should not jiggle when you remove the bars from the oven. The bars will continue to firm up as they cool, and refrigerating them overnight will help them become even firmer for slicing.
Step 5 – Remove the bars from the oven and let cool completely to room temperature.
Step 6 – For cleaner slices, refrigerate the bars overnight before cutting. Serve with optional homemade whipped cream or our dairy-free whipped cream.
What We Learned After Testing Pumpkin Pie Bars
- Sweetened Condensed Milk – We tested this recipe with both regular and dairy-free sweetened condensed milk, and both worked great! Use the full 11.25-ounce can of dairy-free sweetened condensed milk or the full 14-ounce can of regular sweetened condensed milk.
- Make Ahead – These bars hold up great in the refrigerator, so you can make them a day or two ahead of Thanksgiving! The extra time in the fridge also helps the filling firm up, making the bars easier to slice.
Other Thanksgiving Dessert Recipes You Might Like
These easy Pumpkin Pie Bars have all the classic flavors of homemade pumpkin pie with a creamy, spiced pumpkin filling and a buttery graham cracker crust. Made in a 9×9 pan, they're perfect for serving a smaller crowd and can be made ahead of time for Thanksgiving or any fall gathering. Plus, we're sharing dairy-free and gluten-free options!
Equipment
- 1 9×9-inch baking dish
Ingredients
- 1 ¼ cups graham crackers, crushed (regular or gluten-free)
- ½ cup butter, melted (vegan or regular butter)
- 4 eggs
- 15 ounces pumpkin puree, or approx. 2 cups homemade puree
- 11.25 ounces dairy-free sweetened condensed milk, sub regular sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 tablespoons real maple syrup, optional, if you want it a bit sweeter
Serving Suggestion:
- whipped cream, regular or dairy-free
Instructions
- Prep: Preheat oven to 350℉. 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 4 eggs, 15 ounces pumpkin puree, 11.25 ounces dairy-free sweetened condensed milk, 2 teaspoons vanilla extract, 1 tablespoon pumpkin pie spice and 2 tablespoons real maple syrup (if using) in a medium mixing bowl. Whisk to combine.
- Bake: Pour the filling over the crust and return to the oven. Bake on the middle rack for approximately 1 hour, or until the pumpkin filling is fully set and the center is no longer jiggly. The bars will continue to firm up as they cool.
- 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 but you can swap it out for a 14 oz. can of regular sweetened condensed milk if dairy is not a concern.
Calories 318kcal
Nutrition
Calories: 318kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 239mg | Potassium: 297mg | Fiber: 2g | Sugar: 27g | Vitamin A: 7871IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg
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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!