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Plate with piece of a pumpkin pie bar on it.

Pumpkin Pie Bars

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Pumpkin Pie Bars – delicious, easy pumpkin pie bar recipe that is dairy-free and easily gluten-free! Yummy graham cracker crust!




  • 1 1/4 cup graham crackers, crushed
  • 1/2 cup butter, melted (vegan or regular butter)



  1. Preheat oven to 350 degrees F. 
  2. Line a 9×9 pan with parchment ensuring there are flaps on either side to help remove the bars.
  3. 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.
  4. Bake (middle rack) for 10 minutes. 
  5. 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. 
  6. Remove crust from oven and let cool slightly.
  7. Pour filing on top of the crust and bake, middle rack, for 1 hour.
  8. 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). 
  9. Cut into however many pieces you desire. Serve with whipped cream of your choice (dairy-free or otherwise). 


  • 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!

Keywords: pumpkin pie bars