Want a different take on pumpkin pie? These pumpkin Pie Bars are creamy with the flavor of pumpkin and a chocolate graham cracker crust. Top these delicious bars with whipped cream and you have delicious fall pumpkin dessert.
Fall is in the air so that means all things pumpkin! Pumpkin recipes are a favorite around here like Pumpkin Ice Cream Roll or Pumpkin Icebox Cake. Pumpkins are harvested at fall and from a Midwest gal who lives next to the pumpkin capital of the world, we have grown to appreciate pumpkin!
Pumpkin Pie Bars is a fall dessert recipe that has all of the favorites. The flavor of pumpkin pie plus a chocolate graham crust. It can also be topped with whipped cream. So, you know, deliciousness.
Ingredients
- pumpkin - canned pumpkin puree
- sugar
- eggs
- milk - 2% or whole
- cinnamon
- nutmeg
- ginger
- evaporated milk
- milk
- fudge grahams - by Keebler
- margarine - or butter. melted
Substitutions
The canned pumpkin puree can be switched for homemade pumpkin puree, if desired. The almond milk can be used in place of the regular milk, but notice the evaporated milk still needs to be used so this recipe won't be dairy free. You can lessen the dairy with almond milk if you would like.
Regular chocolate graham crackers can be used, however I do strongly recommend the Fudge Grahams by Keebler.
Bake
Baking this pumpkin dessert recipe is a lot like making a pumpkin pie. The temperature is set at 375 degrees. The center needs to be firm when it is done. It is also important that after baking, the pumpkin pie bars get properly chilled. The pumpkin will not set completely until it is chilled so refrigeration is key.
Storage
The pumpkin pie bars should be stored in the refrigerator in an airtight container or cover the cake pan with foil. The bars can be stored for up to 3 days.
Additions
Whipped cream while serving is always a delicious option. Drizzled caramel or chocolate on top is a good option right before serving as well.
Pin for later
These fall dessert bars will be a favorite at any bonfire or Holiday gathering. Layers of chocolate, graham cracker and pumpkin pie filling come together for one fantastic dessert recipe!
📖 Recipe
Pumpkin Pie Bars
Print PinEquipment
Ingredients
For The Crust
- 12.5 oz Keebler fudge grahams
- 4 tablespoons margarine melted
For The Filling
- 16 oz pumpkin puree
- ⅔ cup sugar
- 3 eggs
- ⅔ cup evaporated milk
- ½ cup milk
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
Instructions
- Preheat the oven to 375℉. Spray a 9x13 cake pan with non-stick cooking spray.
- In a food processor (or you can use a plastic bag with a rolling pin), crush the chocolate grahams into crumbs. Then mix in the melted margarine (or butter) until it is starting to clump together.
- Press on the bottom of cake pan. Set aside.
- Mix together in a large bowl, pumpkin, sugar, cinnamon, ginger and nutmeg.
- Blend in the eggs and both milks.
- Pour pumpkin mixture on the chocolate crust and bake in a 375℉ oven for 30-35 minutes or until center is set.
- Remove from oven and let cool on counter for up to an hour.
- Place in the refrigerator and let cool and set up for at least 4 hours.
- Cut into squares and serve with whipped cream if desired.
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