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. I think it tastes better and it’s definitely less finicky!
So I played around and combined a few of my favorite recipes until I came up with these easy pumpkin pie bars.
They are perfection.
The crust is substantial and perfectly sweet thanks to the brown sugar.
The cheesecake mixture 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.
- Don’t forget to take your cream cheese out of the refrigerator several hours before you are going to bake these bars, so it has time to come to room temperature. This will help prevent lumps in the cream cheese layer.
- I have found that lining the pan with parchment paper isn’t super necessary with this dessert. The bars come out pretty easily. But if you’re worried, feel free to use it!
- You can use the individual spice I have listed in the recipe (cinnamon, nutmeg and ginger) or substitute those for 1.5 teaspoons of pumpkin pie spice. Either way, they’ll taste great! If you’re a big fan of cloves, you can add 1/8 teaspoon to the pumpkin pie filling for extra spice.
- The recipes calls for canned pumpkin puree, not pumpkin pie filling. What’s the difference between them? One is just pumpkin puree. The other has flavorings added to it.
- Be sure to cover any leftovers with plastic wrap and store them in the refrigerator. If you have leftovers, that is. LOL.
- I usually make these a day ahead of when I will serve them, which is perfect for Thanksgiving because I usually make them on Wednesday with the rest of my pies.
- 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. I literally only use it for those two things.
Pumpkin Pie Bars Video
Pumpkin Pie Bars
- 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 extract
- 15 ounces canned pumpkin puree
- 1 can sweetened condensed milk 14 ounces
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees.
For The Crust:
- Mix graham cracker crumbs, brown sugar and melted butter until combined. Spread in a 9×13 baking dish and press evenly into the bottom of the pan.
For The Cream Filling:
- Beat softened cream cheese and sugar until smooth. Add eggs and vanilla and pour over crust.
For The Pumpkin Filling:
- Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour over cream filling.
- Bake at 350 degrees for 45-60 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.
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Comments & Reviews
Rosemary Wilcher says
Your pumpkin pie bars looks absolutely yummy! I’m certainly looking forward to preparing very soon, if not for Thanksgiving, for Christmas! Thanks, for sharing….
Looks awesome.Can it be frozen
Freezing may change the texture a bit, but I think it would work okay.
😊Thank you. Yummy 😋
Yummy I will try this. You get cheese cake and pumpkin pie taste all at once.
Vicki andreozzi says
I am making this & the top layer with the pumpkin purée is watery. I use the blender instead of whisking it. Your video showed to use the blender for both layers. Is that why it’s watery.
Uh oh! Are you sure you followed the recipe exactly? Did you use pumpkin puree NOT pumpkin pie filling?
Dannette Wood says
I just finished making this and they smell amazing! I will wait until tomorrow to eat. It is going to take all my willpower!
This is now a family favorite. Thank you!
Cindy Pelrine says
Hi, can I use evaporated milk like the recipe says in the can of pumpkin?
Yes, but you would need to add granulated sugar also.
Dannette McSwain says
This recipe is fairly easy. The taste is amazing! It will be a regular dessert for us!
Amy B says
I am going to try this recipe for Christmas. Yummy
Kristina Franco says
Made them for thanksgiving and the whole family loved them thank you for sharing your recipe
I made these for Thanksgiving and were great! I was wondering if you could use strawberries instead of pumpkin purée?
I’m sure you could find a way, but since I haven’t tried it, you’d be on your own to experiment.