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
Ingredients
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
Instructions
- Preheat the oven to 350 degrees.
For The Crust:
- Mix graham cracker crumbs, brown sugar, melted butter and salt until combined. Spread in a 9x13 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. Bake for 10 minutes, or just until the top starts to set. This helps keep the layers separated.
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.