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These Pumpkin Pie Bars feature a silky, spiced pumpkin filling over a buttery half-gingersnap, half-graham cracker crust that’s crisp, flavorful, foolproof, and FABULOUS. Topped with a sweet and crunchy pecan praline layer, every bite is a perfect balance of creamy, crunchy, and caramelized goodness.Follow along for a masterclass in pumpkin bar making, including step-by-step photos, tips and tricks, variations, and how to make ahead.
I’ve turned my tested and perfected Pumpkin Pie recipe into the best bars EVER! Detailed photos, timing and temperature notes, and make-ahead tips are included so you’ll feel supported and get perfect bars every time. Here’s why you’ll love them:
Silky, flour-free filling: The pumpkin is cooked briefly on the stovetop to evaporate excess moisture, so minimal cornstarch is needed, then finished with heavy cream for ultra-luxurious creaminess.
Flavor-concentrated technique: A few minutes of stovetop cooking concentrate the pumpkin and spice flavors, yielding a flavorful, ultra-smooth texture that is never grainy.
Perfectly spiced — no bland pie here: Generous amounts of cinnamon, nutmeg, allspice, a pinch of cloves, and a hint of black pepper make the spices sing.
Flavorful crust: All gingersnaps yield an overpowering crust; all Graham crackers are bland, but a combination creates the perfect balance!
No soggy bottom: The perfect amount of butter and par-baking creates a perfectly textured, never soggy crust.
Sweet and crunchy pecan praline topping: This adds a buttery, caramelized layer of toasted pecans that creates the perfect contrast to the silky pumpkin filling and spiced crust.
Pumpkin Pie Bar Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
FOR THE CRUST:
Graham crackers: Use 11 full-sheets of honey Graham crackers or gluten free Graham crackers
Gingersnaps: Use six ounces which is roughly 25 cookies.
Granulated sugar: Sweetens the crust just a touch.
Butter: Either salted or unsalted butter can be used in the crust. If you use salted, skip the salt in the crust.
For the filling:
Pumpkin Puree: This is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed without excess water.
You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Brown Sugar: This sugar adds rich, deep sweetness and a hint of molasses flavor that complements the warm spices. Brown sugar has a higher moisture content than white sugar, which prevents the bars from becoming dry during baking and ensures a tender, custardy texture.
Heavy Cream: This makes the filling silky, creamy, and luxuriously smooth in ways evaporated milk can only dream about.
Cornstarch: Just one tablespoon provides the filling with structure, preventing it from being too runny or weepy, so it slices cleanly.
Eggs: Use room-temperature eggs, which blend effortlessly with the other ingredients, helping you avoid overmixing. On the other hand, cold eggs are more difficult to mix in and can break the emulsion of the sugar and oil, resulting in a batter that loses air cells and produces a grainy or cracked filling in the center.
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs and let them sit for at least 20 minutes.
Spices: Ground cinnamon, ginger, nutmeg, allspice, and cloves add a warm fall flavor, while salt accentuates all the flavors. Though unconventional, pepper adds a subtle depth and complexity to the spice blend, making the flavors pop.
Vanilla Extract: This enhances the sweetness and warmth of the spices. Use quality extract for the best flavor.
For the Topping:
Pecans: Add a nutty crunch and classic praline texture—chop them small so they coat evenly.
Dark brown sugar: Brings deep caramel flavor and rich sweetness; pack it tightly for consistent results. You may substitute with light brown sugar.
Salt: Balances the sweetness and enhances the nutty flavor—don’t skip it!
Corn syrup: A must to create that glossy, candy-like coating and to keep the mixture pliable after refrigerating.
Vanilla extract: Adds warmth and depth to the topping.
Turbinado sugar: Also called Raw sugar, Sugar in the Raw® (a popular brand), and Demerara sugar is sprinkled on top for extra crunch and sparkle—adds an irresistible bakery-style finish. You can find it in most major grocery stores, typically in the baking aisle
How to MAke Pumpkin Pie BArs
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Make the Crust. Use a food processor to pulse the gingersnaps and Graham crackers into fine crumbs. Mix in the sugar and salt, then add the melted butter until the mixture is evenly moistened. Press the mixture evenly into the bottom of a 9×13-inch baking dish.
Step 2: Bake the Crust. Bake for 10-12 minutes until set. Set aside while you prepare the filling, but keep the oven on.
Step 3:Cook the Filling. Add the pumpkin, brown sugar, and spices to a large saucepan and whisk to combine. Cook over medium heat for 4 minutes, stirring constantly.
Step 4:Add the Cream. Remove from heat. Whisk the heavy cream and cornstarch together, then whisk them into the pumpkin. Next, whisk in the eggs and vanilla until fully incorporated. Pour the filling into the warm pie crust.
Step 5:Bake. Bake at 350°F for 50-55 minutes or until a toothpick inserted 2 inches from the edge comes out clean.
Step 6:Make Pecan Praline. While the bars are baking, combine pecans, brown sugar, and salt in a large bowl and stir until evenly mixed. Add the corn syrup and vanilla, and stir until the mixture is uniformly moistened.
Step 7: Bake Topping. Evenly sprinkle it over the set filling and gently press it in. Then, sprinkle with turbinado sugar. Bake for 5-10 minutes (center registers 180 degrees F). The bars will still be slightly jiggly but will firm up as they cool.
Step 8: Cool. Let the pan sit on a wire rack for 3 hours or until it is completely cooled. Then, cover and refrigerate for at least 2 hours, up to 2 days.Bars are best served chilled.
Pumpkin Bars REcipe TIPS
Process crackers/cookies until fine. Smaller crumbs press more evenly into the pan, hold together better, and create a smoother, more uniform crust that slices cleanly.
Move quickly to make the crust: The moister the crumbs, the easier they are to work with. As the butter comes to room temperature, the crumbs will become less moist.
Don’t over-compact the crust: Pressing too tightly can make it dense and overly hard, and challenging to cut.
Don’t Overmix the Filling: Gently mix the filling ingredients to avoid incorporating too much air, which can create bubbles and cracks, and a dense custard.
Don’t Under or Overbake: Every oven is different, so check for doneness at the early end of the cooking window and add baking time as needed.
Use an Instant-Read Thermometer): This is the only way to know precisely when the bars are done. During the first bake, a toothpick inserted 2 inches from the edge should register about 170°F, and after baking with the pecan praline, the center should register about 180°F.
You want the jiggle: When done, the center will wiggle gently like Jell-O, not slosh like liquid. This jiggle means the custard is perfectly cooked; it will firm up as it cools into a silky, creamy texture. If there’s no jiggle at all, the bars may be overbaked and risk being dry or grainy.
Make ahead: It’s helpful to prepare the pumpkin pie bars the night before, allowing them to refrigerate overnight for optimal texture and flavor.
Pumpkin Bar variations
Crust variations:
Oat or pecan crust: Mix in ½ cup of oats or pecans for a nutty and slightly chewy variation.
Chocolate cookie crust: Use chocolate Graham crackers or chocolate Oreos for a rich, decadent twist.
Shortbread crust: Use your favorite recipe for a rich, buttery, tender, and slightly crumbly crust.
Filling variations:
Maple pumpkin: Add a splash of pure maple syrup instead of brown sugar.
Spiced up: Increase ginger, nutmeg, or add a pinch of cardamom or allspice.
Chocolate swirl: Fold in melted chocolate for a marbled effect.
Cream cheese swirl: Mix cream cheese with sugar and vanilla and swirl on top before baking.
Topping variations:
Streusel topping: Brown sugar, butter, and oats for a crumbly, sweet layer. See my pumpkin cheesecake bars for reference.
Whipped cream or salted honey whipped cream: Light and creamy, perfect contrast to spiced pumpkin. See my pumpkin pie for honey whipped cream.
Cut into squares or rectangles: Dip a sharp knife in hot water before slicing, and wipe it clean between cuts to get smooth, clean edges on your pumpkin pie bars.
Serve chilled or at room temperature: Bars set nicely when cooled; for a creamier bite, let sit at room temperature for 10 minutes before serving.
Plate individually or family-style: Perfect for gatherings—serve on a platter for sharing or on individual plates for a polished presentation.
HOW TO STORE Pumpkin Pie Bar Recipe
•Refrigerate: Let the pumpkin pie bars cool completely, then cover tightly with plastic wrap or store in an airtight container at room temperature or in the refrigerator. They are at their best texture one day after making, and then the crust will begin to soften significantly. •Serving tip: If refrigerated, let bars sit at room temperature for 10 minutes before serving for the best creamy texture.
Note: These bars require a long time to cool and chill, so I suggest making them the day before serving.
Crust
Prep: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, allowing it to overhang the sides of the dish. Spray with cooking spray and set aside.
Make the Crust: Use a food processor to pulse the gingersnaps and Graham crackers into fine crumbs (smaller crumbs stick together better). Mix in the sugar and salt, then add the melted butter until the mixture is evenly moistened. Press the mixture evenly into the bottom of a 9×13-inch baking dish.
Bake the Crust: Bake for 10 minutes until set. Set aside while you prepare the filling, but keep the oven on.
Pumpkin Filling
Cook the Filling: Add the pumpkin, brown sugar, and spices to a large saucepan and whisk to combine. Cook over medium heat for 4 minutes, stirring constantly.
Add the Cream: Remove from heat. Whisk the heavy cream and cornstarch together, then whisk them into the pumpkin. Next, whisk in the eggs and vanilla until fully incorporated. Pour the filling into the warm pie crust.
Bake: Bake at 350°F for 50-60 minutes or until a toothpick inserted 2 inches from the edge comes out clean (the center should still jiggle and register about 170°F on an instant-read thermometer). Meanwhile:
Pecan Praline
Make Pecan Praline: While the bars are baking, combine pecans, brown sugar, and salt in a large bowl and stir until evenly mixed. Add the corn syrup and vanilla, and stir until the mixture is uniformly moistened.
Bake Topping: Evenly sprinkle it over the set filling and gently press it in. Then, sprinkle with turbinado sugar. Bake for 5-10 minutes or until a toothpick inserted into the center comes out clean (the center should slightly jiggle and register about 180°F on an instant-read thermometer). The bars will firm up as they cool.
Cool and Serve
Cool: Let the pan sit on a wire rack for 3 hours or until it is completely cooled. Then, cover and refrigerate for at least 2 hours, up to 2 days.
Notes
•Refrigerate: Let the pumpkin pie bars cool completely, then cover tightly with plastic wrap or store in an airtight container at room temperature or in the refrigerator. They are at their best texture one day after making, and then the crust will begin to soften significantly. •Serving tip: If refrigerated, let bars sit at room temperature for 10 minutes before serving for the best creamy texture.
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