Pumpkin Pie Bars (Easy Graham Cracker Crust)
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 9x9-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 9x9 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.
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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