These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert.
Move over pumpkin pie. Mama has a new favorite fall recipe that takes the old standard to a new level of yum!
I have some serious love for pumpkin pie, but I would choose a graham cracker crust over traditional pie crust any day of the week. So I played around and combined a few of my favorite recipes until I came up with these pumpkin pie bars.
They are perfection.
The crust is substantial and perfectly sweet thanks to the brown sugar.
The cheesecake layer is rich and creamy but not overpowering. Even my husband liked it and he doesn’t like cream cheese very much!
The pumpkin layer is all the classic fall flavors you love. Like grandma used to make.
And it all comes together to form the most delectable fall dessert. You have got to give them a try! They’d be the perfect Friendsgiving dessert or heck, throw the rules out the window and make them on Thanksgiving! I guarantee no one will care that they’re not made in a pie tin when they’re wolfing them down.
Lazy Mom Tip: The easiest way I’ve found to make graham cracker crumbs is in a food processor. It was worth buying one just to make graham cracker crumbs and grate cheese.
- 2 cups graham cracker crumbs , about 14 whole crackers
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
- pinch salt
- 16 ounces cream cheese , two bricks, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 15 ounces canned pumpkin puree
- 1 can sweetened condensed milk 14 ounces
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Preheat the oven to 350 degrees.
Mix graham cracker crumbs, brown sugar and melted butter until combined. Spread in a 9x13 baking dish and press evenly into the bottom of the pan.
Beat softened cream cheese and sugar until smooth. Add eggs and vanilla and pour over crust.
Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour over cream filling.
Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles.
Cool completely, then refrigerate for 4 hours or overnight before serving. Add a dollop of fresh whipped cream, if desired.
Store leftovers covered in the fridge.
Don’t forget to pin the image below to save the recipe for later!