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Best Easy Pumpkin Pie Bars with Graham Cracker Crust

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These pumpkin pie bars feature a buttery graham cracker crust and a creamy, spiced pumpkin filling. They are quick and easy to make, perfect for fall gatherings, and slice cleanly without the fuss of a traditional pie.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (1 stick, 113g) unsalted butter, melted
  • Pinch of salt
  • 1 can (15 ounces or 425g) canned pumpkin puree
  • 1 can (14 ounces or 396g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Whipped cream or Cool Whip (for serving, optional)
  • Ground cinnamon or nutmeg (for dusting, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides. Alternatively, grease the pan well.
  2. Make the crust: In a food processor, pulse graham crackers into fine crumbs (or crush in a zip-top bag with a rolling pin). Transfer to a medium bowl. Add 1/4 cup sugar and a pinch of salt; stir. Pour in melted butter and mix with a fork until all crumbs are evenly moistened (like wet sand). Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove and set aside to cool slightly.
  3. Make the filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Add vanilla, pumpkin pie spice, cinnamon, and salt; whisk until combined. Scrape down sides and bottom of bowl with a rubber spatula.
  4. Pour filling over pre-baked crust. Spread evenly with a spatula. Tap pan gently on counter to release air bubbles.
  5. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is slightly jiggly (like firm Jell-O). A knife inserted about an inch from center should come out clean. If center is still wet, bake 5 more minutes.
  6. Cool completely in pan on a wire rack. Then refrigerate for at least 2 hours (or overnight) before slicing.
  7. Once chilled, use parchment overhang to lift bars out of pan. Place on cutting board and slice into squares (e.g., 3 rows by 4 rows for 12 bars). Wipe knife clean between cuts.
  8. Serve cold or at room temperature, topped with whipped cream and a dusting of cinnamon or nutmeg if desired. Store leftovers in refrigerator.

Notes

For clean slices, chill bars thoroughly. Do not overmix filling to avoid cracking. Use room temperature ingredients for best results. If crust edges brown too quickly, tent with foil during last 10 minutes of baking.

Nutrition

Keywords: pumpkin pie bars, graham cracker crust, easy pumpkin dessert, fall dessert, Thanksgiving bars

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