Creamy Pumpkin Pie Bars
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
9 bars
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Calories
228 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Creamy Pumpkin Pie Bars
Description
Creamy Pumpkin Pie Bars start with a baked graham cracker crust that incorporates brown sugar, cinnamon, ground ginger, and salt, providing a spiced, slightly crunchy base. The filling blends full-fat plain Greek yogurt with canned pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spices, plus cornstarch to help set the mixture. The filling is pureed until smooth, then poured over the warmed crust before baking. This technique yields a soft, creamy texture with mild sweetness and classic pumpkin spice flavor. The bars are baked until just set to keep a tender, moist consistency.
The combination of a crumbly spiced crust and smooth pumpkin topping creates a balanced dessert that is less dense and sweeter than a traditional pumpkin pie. Its texture is creamy with slight firmness from the cornstarch, while the crust offers a nice contrast in bite. This recipe suits fall gatherings or any occasion where a seasonal pumpkin treat is desired.
When cool, these bars can be cut into squares and stored in the refrigerator, making them a convenient dessert to prepare ahead of time. They pair well with whipped cream or a light dusting of cinnamon for added presentation and flavor enhancement.
Ingredients
Crust
- 9 graham crackers approx. 1 1/2 cups
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter melted
Filling
- 1 3/4 cups Greek yogurt full fat, plain
- 1 cup pumpkin puree canned
- 1/2 cup brown sugar
- 2 egg
- 1 teaspoon vanilla
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
Instructions
- Preheat oven to 325° F. and spray an 8x8 square baking pan with cooking spray.
- In a food processor, pulse the graham crackers into fine crumbs. Add in the brown sugar, cinnamon, ginger and salt and pulse until combined. Pour in the melted butter and pulse until combined. Dump the mixture into the prepared baking pan and spread into an even layer. Use the bottom of a measuring cup to firmly press the crumb mixture into the bottom and sides of the pan. Bake for 12-14 minutes or until lightly golden. Cool for several minutes before pouring in the pumpkin filling.
- While the crust bakes, wipe out the bowl of the food processor then add in the Greek yogurt, pumpkin, brown sugar, eggs and vanilla. Purée until smooth. Scrape down the sides of the bowl with a rubber spatula, then add in the pumpkin pie spice, cinnamon, salt and cornstarch. Purée again until everything is incorporated and smooth. Pour the filling over the baked graham cracker crust and tap the pan a couple times on the counter to get out any air bubbles. Bake on the middle rack of the oven for 35-45 minutes or until the center jiggles just slightly when you shake the pan.
- Cool the bars to room temperature before refrigerating for at least 2 hours. Serve the bars topped with whipped cream and cinnamon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 60mg | 20% |
| Sodium | 224mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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