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

Scale

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

Cook Mode Prevent your screen from going dark

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.