Creamy Pumpkin Pie Bars

pumpkin pie bars on a black plate

Crazy delicious pumpkin pie dessert bars are full of the pumpkin spice flavor we crave.

These bars have all the spice and warm flavors of traditional pumpkin pie. They are just way easier to make. No pie crust to roll out.

Just a simple gingersnap cookie crumb crust topped with creamy pumpkin pie. Perfect for a busy holiday season!

pumpkin pie bars on black plate

Creamy Pumpkin Pie Bars

It’s that time of year ya’ll! THE BEST time of year in my opinion. Cooler weather, sweaters, hot drinks, and cozy fires!

For these bars, I love a gingersnap crust over a shortbread crust. The gingersnaps bump up those spicy flavors. I also prefer them for our to-die-for Pumpkin Pie recipe.

Ingredients Needed Pumpkin Pie Bars

  • Pumpkin puree
  • Granulated sugar
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground allspice
  • Salt
  • Eggs
  • Half-and-half
  • Vanilla extract

Ingredients Need for the Gingersnap Crust

  • Gingersnap cookies – good quality
  • Dark brown sugar
  • Ground cinnamon
  • Butter
gingersnap cookie crust in a baking pan

How to Make Pumpkin Pie Bars

Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking.

Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine.

Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan.

Bake for 5-6 minutes.

pumpkin pie bars batter in a baking pan

In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together.

You could use 1 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of cinnamon in place of these spices but I highly recommend the individual spice combination. So much more flavor!

Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined.

Pour the pumpkin pie filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly.

Baking time might differ. Remember not all ovens are the same.

pumpkin pie bars on a black plate

Remove from the oven to a wire rack to cool completely to room temperature, then cover and refrigerate to chill completely. Overnight is best.

pumpkin pie bars on a black plate

Slice and serve these pumpkin bars with whipped cream.

More Pumpkin Recipes

pumpkin pie bars on a black plate
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Creamy Pumpkin Pie Bars Recipe

Pumpkin Pie Bars have all the spice and warm flavors of traditional pumpkin pie. They are just way easier to make. No pie crust to roll out.
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: bars, creamy, pie, pumpkin
Servings: 9
Calories: 262kcal
Author: DSTR

Ingredients

Gingersnap Crust

  • 1 1/2 cup Gingersnap cookies crushed
  • 2 tbsp Dark brown sugar
  • 1/4 tsp Ground cinnamon
  • 3 tbsp Unsalted butter melted

Pumpkin Filling

  • 3/4 cup Granulated sugar
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg Fresh ground is best
  • 1/4 tsp Ground allspice
  • 1/2 tsp Kosher salt
  • 15 oz Pumpkin puree Not pumpkin pie filling
  • 1 large Egg yolk room temperature
  • 2 large Eggs room temperature
  • 1 cup Half-and-half
  • 1 tsp Vanilla extract

Instructions

Crust

  • Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking.
  • Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine.
  • Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan. Bake for 5-6 minutes. Set aside.

Pie Filling

  • In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together.
  • Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined.
  • Pour the filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly.
  • Remove from the oven to a wire rack to cool to room temperature, then cover and refrigerate to chill completely. Overnight is best.
  • Slice and serve these pumpkin bars with whipped cream.

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 224mg | Fiber: 2g | Sugar: 25g | Vitamin A: 7654IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

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