pumpkin pie bars

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you&#39;re looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.

Pumpkin Pie Bars

butter (salted and softened at room temperature)

sugar sugar

all-purpose flour

pumpkin ((1 large can))

eggs

brown sugar (packed)

pumpkin pie spice

salt

evaporated milk ((2x12 ounce cans))

Preheat the oven:

Preheat the oven: Preheat the oven to 425°F. Line a 9x13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.

Make the crust:

Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. 

Pat crumbs in dish:

Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.

Make the pumpkin filling:

Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.

Pour mixture over crust:

Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.

Bake at 350°F:

Bake at 350°F: Transfer the baking sheet to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.

Cool and finish:

Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.

https://content.jwplatform.com/videos/Lb32bFjF.mp4

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling. If your looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.

These Salted Caramel Pumpkin Bars are the perfect fall dessert! They&#x27;re quick to prepare, gorgeous on a serving tray and absolutely delicious!

Salted Caramel Pumpkin Bars

pumpkin puree (such as Libby's)

evaporated milk

sugar

salted caramel sauce (I used Trader Joe's brand)

cinnamon

nutmeg

Butter

butter

graham crackers (coarsely crushed)

Preheat oven to 350 degrees F. and spray a half sheet pan (18x13-inches) with cooking spray.

Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl.  Whisk until well combined.  Pour into prepared sheet pan.  Sprinkle cake mix over top then drizzle evenly with melted butter.  Top with crushed graham crackers.

Bake for 45 minutes, or until baked through.  Let cool before cutting into squares.  Before serving, drizzle each bar with warmed salted caramel sauce.  You can also serve with a dollop of whipped cream or scoop of vanilla ice cream.

Like pumpkin pie, but so much easier! Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible.

Easy Pumpkin Pie Bars

(62 grams) chopped pecans

Tablespoons (71 grams) unsalted butter, melted

(15-ounce; 425 grams) pure pumpkin

(200 grams) light or dark brown sugar

(360 milliliters) heavy cream

vanilla extract

cornstarch

pepper

pecans

Preheat oven to 350°F (177°C). Line a 9&#215;13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

Make the crust

Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.

Make the filling

 Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.

Bake for 40–50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.

Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.

Perfect! You are so right. It's easy and better than Pumpkin Pie! Not sure what the negative commenter did wrong but its delicious! Thanks! Phyllis

I've been an avid fan of the recipes dating all the way back to when "Thank You, Betty" cookie brownies were first published (I HIGHLY recommend this recipe!).  However, this particular recipe was atrocious.  It was very bland in taste and underwhelming.  I ended up throwing them out to the animals.  I will continue to make her recipes, except for this one.

This recipe is a winner!!! We all loved it and will be making it for Thanksgiving for sure!!

These are amazing!  I made them tonight for Thanksgiving, and had a hard time only eating a nibble.  What is the best way to freeze these? Wrap them individually in plastic wrap, place them in a freezer bag or in a freezer safe container? I'm a little worried about them sticking to the plastic wrap, but if I use plastic wrap, should I take them out before defrosting so the plastic doesn’t stick?

Thank you Stephanie.  I didn't wrap them individually, but put them in a Rubbermaid container.  Next time, I'll wrap them individually as well.  They were still delicious, everyone loved them, and I'll definitely make them again!

Delicious crust and filling! And I can't wait to try them again but with chocolate chips as one comment suggested!

I had a bunch of molasses cookies from America's Test Kitchen I needed to use up, so I used them instead of graham crackers and holy moly, it was the best pumpkin thing I'd ever eaten. The filling is exactly the right texture. Easy to pick up, rich, luscious, and so dang good! I've been dreaming about making these again for like, two years and I'm finally making it happen.

Huge hit in our household, and so easy. My husband is saying not to bother with pumpkin pie again!

https://www.youtube.com/watch?v=uNzjsvFxFZ8

Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. They are just like pumpkin pie, but so much easier!

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Pumpkin Pie Bars | Sally's Baking Addiction

Pumpkin Pie Bars with Graham Cracker Crust - take everyone&#039;s favorite pie and serve a crowd with these sheet pan pumpkin pie squares! Perfect for Thanksgiving!

Nonstick cooking spray

graham cracker crumbs (from about 24 whole crackers)

pecans hazelnuts (heaping cup)

unsalted butter ((1 stick), melted and cooled)

pumpkin puree (preferably Libby’s)

cinnamon (heaping)

ginger

cloves

milk

heavy cream

Make the graham cracker crust: Preheat the oven to 400°F with a rack in the center position. Grease a sheet pan with nonstick spray.

In a food processor, grind together the graham cracker crumbs and nuts until coarsely ground and well combined. Add the brown sugar, granulated sugar, melted butter, and salt and pulse to com- bine until the mixture resembles wet sand.

Pour the graham mixture evenly into the prepared pan and use your hands or a flat-bottomed measuring cup to press the crumbs firmly against the bottom and up the sides of the pan, making sure there are no holes or extra-thin spots anywhere.

Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until smooth. Whisk in the eggs until smooth, then add the milk and cream and whisk until homogeneous.

Pour the pumpkin custard over the prepared crust and very carefully transfer the pan to the oven. Bake the bars for  15 minutes, then reduce the oven temperature to 350°F and bake for 10 to 15 minutes more, until the custard is mostly set— the center should just barely jiggle. Allow the pumpkin bars to cool in the pan for 20 minutes before transferring to the refrigerator, uncovered, to cool completely, at least 30 minutes and up to overnight.

Meanwhile, make the whipped cream, if desired: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream and granulated sugar on medium-high speed until soft peaks form, about 3 minutes.

Slice the pumpkin bars into squares or triangles and serve topped with a generous dollop of whipped cream. The bars will keep, tightly covered, in the refrigerator for up to a week.

These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!

all-purpose flour (0.14)

salt (0.01)

salted butter, softened (1.07)

15 ounces. can pumpkin purée (2.19)

evaporated milk (1.50)

pumpkin pie spice (0.15)

salt (0.02)

eggs,

Preheat the oven to 350°F. In a large bowl add the flour, powdered sugar, salt, and softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.

Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.

Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.

While the crust is baking, begin to make the filling. In another large bowl add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, and beaten eggs.

Blend with a hand mixer or whisk the pie filling ingredients together until smooth.

When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.

Remove the baking dish from the oven and allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.

Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice into 9 bars. Top with some fresh whipped cream (optional) and enjoy!

Homemade Pumpkin Pie Bars are made with a buttery shortbread crust and topped with a creamy pumpkin cream cheese filling and baked and topped with fresh whipped cream.

Salted Butter ((barely softened))

All-Purpose Flour

Powdered Sugar

(1) 8-ounce pkg. Cream Cheese ((softened))

Pure Pumpkin Puree

Vanilla Extract

Eggs

Powdered Sugar ((may reduce to 2 3/4 cups))

Cinnamon

Pumpkin Pie Spice

((optional

Heavy Cream

Powdered Sugar *

Make the shortbread. Preheat the oven to 350 degrees. Start off by making the shortbread crust. In a bowl, mix together the butter, powdered sugar, and flour, just until it is combined.

Bake the crust. Line a 9×13 baking pan with parchment paper and lightly spray with non-stick cooking spray. If you aren’t using parchment paper, just lightly spray with non-stick cooking spray. Press the shortbread crust dough into the pan. Bake for 11-15 minutes. Set aside to cool for at least 20-25 minutes before adding the filling.

Make the pumpkin pie filling. While the crust is baking, make the filling. In mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and pumpkin pie spice. Scrape the sides of the bowl and mix until the pumpkin pie filling is creamy and smooth, about 5 more minutes

Bake. Pour the pumpkin pie filling into the pan with the cooled shortbread crust. Bake for 45-55 minutes. It may be slightly jiggly in the center but will firm up when it is cooled.

Chill. Remove from the oven and let cool to room temperature. Once the bars have cooled to room temperature, let chill in the refrigerator for at least 1 hour before serving.

Serve. Cut these homemade pumpkin pie bars into squares and serve chilled with fresh homemade whipped cream.

Don’t miss pumpkin spice season without trying these pumpkin pie blondie bars! With a chewy blondie base, spiced pumpkin pie filling, and crumbly cinnamon streusel, they’re the perfect fall treat.

Pumpkin Pie Blondie Bars

(130 grams) all-purpose flour (measured accurately)

baking powder

(112 grams) unsalted butter, melted

(140 grams) packed light brown sugar

pumpkin puree

eggs, room temperature

(168 grams) packed light brown sugar

(180 milliliters) heavy whipping cream, room temperature

(48 grams) all-purpose flour

(39 grams) sugar

vanilla

(28 grams) unsalted butter, melted

Preheat the oven to 350°F (176°C) and spray a 9×9 pan with non-stick baking spray. Line it with parchment paper, letting it hang over two sides to easily lift the bars out later. Set aside.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the melted butter and brown sugar. Add the vanilla extract and egg, whisking until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined.

Spread the batter evenly into the prepared pan. Bake for 10-15 minutes (I baked it for 12 minutes) or until a toothpick inserted comes out clean. The blondie should puff up and appear matte on top.

While the blondie bakes, whisk together the pumpkin puree, eggs, and light brown sugar in a large bowl.

Add the remaining ingredients and whisk until well combined.

Pour the pumpkin filling over the hot blondie (you don’t need to remove it from the oven). Spread the filling evenly as you pour to avoid pooling in one spot.

Return the pan to the oven and bake for 25-30 minutes, or until the filling begins to set and looks firm enough to support the streusel topping. It should no longer look sloshy.

In a medium-sized bowl, combine the flour, sugar, cinnamon, and salt.

Add the vanilla and melted butter, stirring until evenly distributed and crumbly.

Once the pumpkin filling is ready, sprinkle the streusel evenly over the top.

Bake for another 5-10 minutes, until the topping looks less glossy and the center has risen and set.

Remove from the oven and allow the blondies to cool at room temperature for 1 hour.

Transfer to the refrigerator to cool completely, about 2-3 hours.

Slice into bars and serve. Store leftovers in an airtight container. Best if eaten within 4-5 days.

Omg these were sooo good! Just like our favorite (expertly spiced) pumpkin pie without having to roll out and chill pie crust. You were totally right about the blondie bottom being the perfect vehicle. Super simple to throw together and, if you always have canned pumpkin and heavy cream on hand like I do, you probably already have everything you need to make them. Looking forward to many more batches!

Salted Caramel Pumpkin Cheesecake Bars is an easy way to make a cheesecake recipe without all the fuss. Every bite of these creamy cheesecake bars is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust!

Salted Caramel Pumpkin Spice Cheesecake Bars

graham cracker crumbs

Tablespoons (1/2 cup) butter (, melted)

each) cream cheese

Tablespoon vanilla extract

100% pure pumpkin puree

sour cream

salted caramel topping (, such as Smucker’s brand)

whipped topping

sugar pumpkins (or candy pumpkins)

Preheat oven to 325F. Line a 9-inch x 13-inch baking pan with foil, leaving a 2-inch overhang, and coat with non-stick cooking spray.

In bowl combine graham cracker crumbs. 2/3 cup sugar and cinnamon. Stir in melted butter until moistened. Press crumbs onto bottom of prepared baking pan.

CRUST:

With mixer on medium-high speed, beat cream cheese and 1 cup sugar until smooth and creamy, about 2 minutes.

Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally.

Add pumpkin puree, sour cream and pumpkin pie spice and beat on medium speed until smooth and blended.

Pour cheesecake mixture evenly over crust and bake 45 minutes or until center is just set.

Cool to room temperature on wire rack. Refrigerate at least 4 hours or overnight until chilled.

CHEESECAKE:

Using foil overhang, lift cheesecake out of pan. Cut into 18 pieces and drizzle with caramel topping. Garnish each cheesecake bar with a dollop of whipped topping and a sugar pumpkin.

TOPPING:

These are so cute with the little pumpkins on top!

Top 8 pumpkin pie bars recipes from across the web

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Top 8 pumpkin pie bars recipes from across the web

The most viewed pumpkin pie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Bars

Salted Caramel Pumpkin Bars

Easy Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Blondie Bars

Salted Caramel Pumpkin Spice Cheese...

The most viewed pumpkin pie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine