🎃 Historical Overview
Pumpkin pie has deep roots in American history, tracing back to the early colonial days when settlers baked spiced pumpkin custards in pastry crusts. The concept of transforming the traditional pie into bars became popular in the 20th century as bakers sought easier, more shareable desserts for gatherings. The graham cracker crust—introduced in the early 1900s—added a sweet, nutty depth that complements the creamy pumpkin filling beautifully. Today, pumpkin pie bars are a holiday staple, blending nostalgia with convenience for modern celebrations.
Pumpkin Pie Bars with Graham Crust – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
Description
These Pumpkin Pie Bars with Graham Crust are creamy, spiced, and irresistibly smooth — the perfect make-ahead dessert for Thanksgiving, Christmas, or cozy winter nights. Featuring a buttery graham cracker base and silky pumpkin custard layer, each bite delivers the warmth of classic pumpkin pie in a perfectly portioned bar. Easy to make and easier to share, these bars are ideal for potlucks, family gatherings, or a sweet afternoon treat with coffee.
Ingredients
For the Graham Crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/2 cup melted unsalted butter
For the Pumpkin Filling:
-
1 can (15 oz) pumpkin puree
-
3/4 cup brown sugar
-
2 large eggs
-
3/4 cup evaporated milk
-
1 tsp vanilla extract
-
1 1/2 tsp pumpkin pie spice
-
1/2 tsp cinnamon
-
1/4 tsp salt
Topping (optional):
-
Whipped cream
-
Ground cinnamon for dusting
Instructions
-
Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
-
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the pan and bake for 10 minutes.
-
In another bowl, whisk together pumpkin puree, brown sugar, eggs, milk, vanilla, and spices until smooth.
-
Pour pumpkin mixture over baked crust and spread evenly.
-
Bake for 35–40 minutes or until the center is just set.
-
Cool completely, then refrigerate for at least 2 hours before slicing.
-
Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Substitute the graham crust with crushed gingersnaps for extra spice.
To make dairy-free, use coconut milk and vegan butter.
Serve chilled for clean slices or slightly warm for a softer texture.
🍂 FAQ – Common Questions
1. Can I make these bars ahead of time?
Absolutely! These bars taste even better the next day after the flavors have settled. Just refrigerate overnight and top with whipped cream before serving.
2. What type of pumpkin should I use?
Use pure pumpkin puree, not pumpkin pie filling. The latter already contains sugar and spices, which can alter the flavor and texture.
3. Can I use a different crust?
Yes! Crushed Biscoff cookies, vanilla wafers, or even shortbread crumbs work wonderfully as alternatives to the graham crust.
