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Quick Pumpkin Pie Bars with Easy Graham Cracker Crust

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These quick pumpkin pie bars with a buttery graham cracker crust are the perfect last-minute dessert for fall gatherings. Creamy, spiced pumpkin filling sits atop a crisp crust, making for an easy, crowd-pleasing treat that comes together in under 30 minutes of active time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, finely crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in melted butter and stir with a fork until every crumb is moistened (mixture should look like wet sand).
  3. Press the crust: Dump crumb mixture into prepared pan. Use the bottom of a measuring cup or flat glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk eggs until light and frothy (about 30 seconds). Add pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Whisk until completely combined and smooth.
  5. Pour and bake: Pour pumpkin filling over warm crust. Spread gently with a spatula to reach all corners. Tap pan on counter a few times to release air bubbles. Bake for 35 to 40 minutes, until edges are set and center jiggles slightly when shaken.
  6. Cool completely: Place pan on a cooling rack and cool to room temperature (1 to 2 hours). Then refrigerate for at least 2 hours, or overnight.
  7. Slice and serve: Use parchment overhang to lift entire block out of pan. Place on cutting board and cut into squares with a sharp knife. Serve cold or at room temperature, with whipped cream or caramel sauce if desired.

Notes

For cleanest slices, chill bars for at least 4 hours or overnight. Use a hot knife (run under hot water, dry, then slice) for perfect edges. Don’t overbake; center should jiggle slightly when done. Press crust firmly to prevent crumbling.

Nutrition

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

Find it online: https://cookluma.com/quick-pumpkin-pie-bars-with-easy-graham-cracker-crust/