Print

Perfect Make-Ahead Pumpkin Pie Bars with Gingersnap Crust

pumpkin pie bars with gingersnap crust - featured image
Print Recipe

These pumpkin pie bars feature a crunchy gingersnap crust and a silky pumpkin filling, all made ahead of time for stress-free entertaining. Perfect for fall gatherings, they deliver classic pumpkin pie flavor without the fuss of a traditional crust.

Ingredients

Scale
  • 2 ½ cups gingersnap cookie crumbs (about 8 ounces or 225g)
  • ½ cup unsalted butter, melted (1 stick or 113g)
  • 2 tablespoons granulated sugar (25g)
  • ¼ teaspoon salt
  • 1 can (15 ounces or 425g) pure pumpkin purée
  • 1 can (14 ounces or 396g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream (240ml)
  • 2 tablespoons powdered sugar (15g)
  • ½ teaspoon vanilla extract
  • Crushed gingersnaps for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the crust: Place the gingersnaps in a food processor and pulse until fine crumbs form. Transfer to a medium bowl. Pour the melted butter over the crumbs, add the sugar and salt, and stir with a fork until every crumb is coated. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust into the prepared pan using the bottom of a measuring cup or flat glass to press firmly and evenly. Pre-bake the crust for 10 minutes at 350°F. Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk the pumpkin purée and sweetened condensed milk together until completely smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla, pumpkin pie spice, cinnamon, ginger, and salt. Whisk until uniform, about 30 seconds.
  5. Pour the filling over the pre-baked crust. Gently tilt the pan to spread evenly, or use a spatula. Tap the pan on the counter a few times to release air bubbles. Bake at 350°F for 35-40 minutes, until the edges are set and the center jiggles slightly when shaken. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  6. Cool completely on a wire rack, about 2 hours. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Once fully chilled, use the parchment handles to lift the entire block of bars out of the pan. Place on a cutting board and slice into 24 squares (6 rows by 4 rows) using a sharp knife, wiping clean between cuts.
  8. Just before serving, make the whipped cream: In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form, about 2-3 minutes. Dollop or pipe onto each bar and sprinkle with crushed gingersnaps.

Notes

For gluten-free version, use gluten-free gingersnaps. For dairy-free crust, substitute butter with melted coconut oil. The bars improve after a day or two in the fridge. Do not skip pre-baking the crust to prevent sogginess. Use room temperature eggs to avoid lumps. Over-baking can cause cracks; the center should still jiggle slightly when done.

Nutrition

Keywords: pumpkin pie bars, gingersnap crust, make-ahead dessert, fall dessert, Thanksgiving dessert, pumpkin bars

Find it online: https://bitesienna.com/perfect-make-ahead-pumpkin-pie-bars-with-gingersnap-crust/