Easy Pumpkin Pie Bars (Recipe + Video) - Sally's Baking Addiction

Title: Easy Pumpkin Pie Bars

Author: Sally

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 4 hours

Yield: 18-24 bars

Category: Bars

Method: Baking

Cuisine: American


For the Crust:

- 1 1/2 cups graham cracker crumbs

- 1/2 cup toasted pecans

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the Filling:

- 1 can (15 ounces) pumpkin puree

- 3/4 cup packed brown sugar

- 2/3 cup heavy cream

- 2 large eggs

- 1 tablespoon cornstarch

- 1 teaspoon vanilla extract

- 1 1/2 teaspoons pumpkin pie spice

- 1/4 teaspoon black pepper


1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. In a food processor, combine the graham cracker crumbs, toasted pecans, and granulated sugar. Pulse until the mixture resembles fine crumbs.

3. Pour the melted butter over the crumb mixture and pulse again until well combined.

4. Press the crust mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, or until set and slightly golden. Remove from the oven and set aside.

5. In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, cornstarch, vanilla extract, pumpkin pie spice, and black pepper until smooth.

6. Pour the filling over the pre-baked crust, spreading it evenly.

7. Bake for 35-40 minutes, or until the filling is set and the edges are slightly puffed.

8. Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours, or overnight, before serving.

9. Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve chilled. Optional: top with whipped cream or pecan pie cheesecake topping.


- To toast the pecans, spread them in a single layer on a baking sheet and roast in a preheated 350°F (175°C) oven for about 5-7 minutes, or until fragrant. Let them cool before using in the crust.

- Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days.

- Feel free to adjust the amount of pumpkin pie spice and black pepper to suit your taste preferences.

- These bars can also be frozen for up to 2 months. Thaw in the refrigerator before serving.