Pumpkin Pie Bars
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.
Servings: 12
Crust
- 2 cups graham cracker crumbs , about 14 whole crackers
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
- pinch salt
Cream Filling
- 16 ounces cream cheese , two bricks, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Pumpkin Filling
- 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
For The Pumpkin Filling:
Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour over the par-baked 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.