Pumpkin Pie Bars
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5.0
3 reviews
Excellent
Pumpkin Pie Bars
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These Easy Pumpkin Pie Bars are made with a graham cracker crust and a creamy pumpkin pie filling. It’s the perfect Thanksgiving dessert and doesn’t require a pie crust!
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Ingredients
Crust
- 2 cups Graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup butter melted
Pumpkin Pie Filling
- 15 ounces canned pumpkin puree
- 2 large eggs
- 1 cup light brown sugar packed
- 1 cup half and half
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
Instructions
Crust
- Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with
- parchment paper and set aside. Use binder clips to keep the parchment paper overhang on the sides in place.
- add the graham cracker crumbs, sugar, and butter in a medium bowl. Stir until the butter coats all of the graham cracker crumbs.
- Pour the crust into the prepared pan. Firmly press the crumbs evenly into the bottom of the pan.
- Place in the preheated oven and bake for 5 minutes. Remove from the oven and allow to cool while working on the filling.
Pumpkin Pie Filling
- Add the pumpkin puree and eggs in a medium mixing bowl. Beat on low speed with a hand mixer until smooth.
- Add the brown sugar and stir until incorporated using a spatula.
- Slowly add the half and half while mixing on low speed until combined.
- Fold in the cornstarch and pumpkin pie spice.
- Pour the pumpkin filling on top of the graham cracker crust.
- Place in the preheated oven and bake for 45 minutes or until firm.
- Remove from the oven and allow to come to room temperature.
- Cover with plastic wrap once cooled and chill in the refrigerator for at least an hour.
- Cut and serve.
- Store in an airtight container in the refrigerator.
Notes
- • Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. • Garnish with whipped cream and ground cinnamon dusting when ready to serve. • You can use store bought or homemade pumpkin pie spice and whipped cream. • How will I know they are done cooking? Bars should mostly firm when done but if they still appear wet or jiggly in the pan they will need more time. • Pumpkin bars are delicious even without whipped cream but you can also serve them with vanilla ice cream or finely chopped pecans. • For a little extra spice you can throw a dash of pumpkin pie spice in the graham cracker crust as well. • Heavy Whipping Cream can be substituted for the half and half
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
73mg
(24%)
Sodium
244mg
(10%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
7818IU
(156%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 244mg | 10% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 7818IU | 156% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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