Pumpkin Pie Bars – delicious, easy pumpkin pie bar recipe that is dairy-free and easily gluten-free! Yummy graham cracker crust!
A Delicious Pumpkin Pie Bars Recipe
Our whole family absolutely loves a good 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 bit more manageable. Let us present…. the most amazing pumpkin pie bars!! So easy and on a smaller scale than a whole pie. The perfect fall dessert!
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 make your own 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.
Can I Make These Gluten-Free?
Absolutely! When making the crust just make sure you use gluten-free graham crackers.
How Should I Serve Pumpkin Pie Bars?
We love to top our 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.
Storing Pumpkin Pie Bars
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.
How To Make Pumpkin Pie Bars
Mix the crust ingredients together with a fork.
Press the crust down firmly in a parchment-lined pan & bake for 10 minutes.
Place the rest of your ingredient in a mixing bowl.
Whisk until smooth.
Pour on top of crust after it has baked.
Bake for 1 hour.
Let cool completely and then enjoy!
Love pumpkin recipes – try our Pumpkin Pie in a Cup recipe!
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 account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Pumpkin Muffins
Dairy-Free Pumpkin Pie
Pumpkin Pudding
Pumpkin Cold Brew
Pumpkin Pie Bars
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Pumpkin Pie Bars – delicious, easy pumpkin pie bar recipe that is dairy-free and easily gluten-free! Yummy graham cracker crust!
Ingredients
Crust:
- 1 1/4 cup graham crackers, crushed
- 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
- 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.
- Combine crushed graham crackers and melted butter in a small bowl. Pour out into the pan and spread out evenly, pressing down firmly to make a flat crust.
- Bake (middle rack) for 10 minutes.
- 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.
- Remove crust from oven and let cool slightly.
- Pour filing on top of the crust and bake, middle rack, for 1 hour.
- Let cool fully before cutting into to allow the filling to set (I recommend placing in the fridge overnight to really help things firm up).
- Cut into however many pieces you desire. Serve 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: to make this gluten-free simply use a gluten-free graham cracker.
- 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: here is the brand I always use!
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!