What’s the difference between pumpkin pie bars and pumpkin bars?

Pumpkin pie bars have a creamy, custard-like filling that tastes just like traditional pumpkin pie, layered over a crust. Pumpkin bars, on the other hand, are more like a cake soft, spongy, and often topped with cream cheese frosting. Both are delicious, but pumpkin pie bars are richer and closer in flavor to pie.

Can I use pumpkin puree instead of pumpkin pie filling?

Yes, and it’s actually the preferred choice. Pumpkin puree is pure pumpkin with no added sugar or spices, giving you full control over the flavor. Pumpkin pie filling already contains sweeteners and spices, which can throw off the balance of the recipe and make the bars too sweet.

How should I store pumpkin pie bars?

Once cooled, pumpkin pie bars should be stored in the refrigerator. Place them in an airtight container or cover the baking dish tightly with plastic wrap. They’ll stay fresh for about 3–4 days. For best results, wait to add whipped cream or toppings until just before serving.

Can pumpkin pie bars be made ahead of time or frozen?

Absolutely. You can bake them 1–2 days ahead and store in the fridge until needed. For longer storage, wrap slices tightly and freeze them for up to 2 months. Thaw in the refrigerator overnight before serving.

Pumpkin Pie Bars : 5 Amazing Reasons You’ll Love This Recipe

Name: Pumpkin Pie Bars: The Ultimate Fall Dessert
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (or shortbread/gingersnaps/pecans); 1/2 cup melted butter; 1/4 cup granulated sugar (for crust); 1 can (15 oz) pumpkin puree; 3 large eggs; 1 cup evaporated milk (or heavy cream); 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground ginger; Pinch of cloves; 1 tsp vanilla extract

Description

Pumpkin pie bars are the cozy, shareable version of classic pumpkin pie. With a creamy spiced filling and buttery crust, they’re perfect for potlucks, holiday dinners, or simply enjoying with coffee on a chilly fall morning.

Ingredients

2 cups graham cracker crumbs (or shortbread/gingersnaps/pecans)
1/2 cup melted butter
1/4 cup granulated sugar (for crust)
1 can (15 oz) pumpkin puree
3 large eggs
1 cup evaporated milk (or heavy cream)
3/4 cup brown sugar
1/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
Pinch of cloves
1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press mixture firmly into a greased 9×13-inch baking pan.
Pre-bake crust for 8–10 minutes until lightly golden.
In a large bowl, whisk pumpkin puree, eggs, and evaporated milk.
Stir in brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and vanilla.
Blend until smooth and pour over pre-baked crust.
Bake for 40–45 minutes, until filling is set but slightly jiggly in the center.
Cool at room temperature for 1–2 hours, then refrigerate at least 3 hours.
Cut into squares with a sharp knife, wiping between cuts.
Serve plain or topped with whipped cream, caramel drizzle, or pecans.

Notes

Pumpkin pie bars can be made 1–2 days ahead and stored in the refrigerator. For longer storage, wrap slices tightly and freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American