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Pumpkin Pie Bars
Course: Dessert
Servings: 12
  • 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
Pumpkin Filling
  • 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
  1. Preheat the oven to 350 degrees.

For The Crust:
  1. 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.

For The Cream Filling:
  1. Beat softened cream cheese and sugar until smooth. Add eggs and vanilla and pour over crust.

For The Pumpkin Filling:
  1. Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour over cream filling.

  2. Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles.

  3. Cool completely, then refrigerate for 4 hours or overnight before serving. Add a dollop of fresh whipped cream, if desired.

  4. Store leftovers covered in the fridge.