When you’re short on time but want that classic holiday pie, make these Pumpkin Pie Bars. They have a smooth silky texture spiced with ginger, all-spice, and cayenne pepper. The cinnamon graham cracker crust gives it the perfect crumbly crunch.
Ingredients
These pumpkin pie bars replicate the same flavors and textures you love, with slight less ingredients. That’s the magic of this recipe. You can execute a pumpkin pie in ONE cute bite-sized treat. Add these ingredients to your shopping list:
- Pumpkin puree
- Brown sugar
- Large eggs
- Sour cream
- Corn starch
- Pumpkin pie spice
- Ground cinnamon
- Cayenne pepper
- Cinnamon graham crackers
- White sugar
- Unsalted butter
- Salt
Pumpkin Pie Filling
My favorite thing about this pumpkin pie filling is the insane smooth silky texture. It provides great balance to the crispy graham cracker crust BUT not only that! Once baked and cooled, you can literally slice through the filling like butter.
The smooth texture is all thanks to the sour cream and pumpkin puree mixture. Yes, sour cream! Lots of pumpkin bar recipes include a thicker dairy component like cream cheese, heavy cream, whole milk etc. While all those options are still delicious, adding sour cream gives the filling a nice lightness and tanginess.
Graham Cracker Crust
Another thing I did to enhance the classic pumpkin pie flavors is to use cinnamon graham crackers to make the crust. Traditional graham crackers are good, but the cinnamon flavored version is amazing! They give the crust so much more warmth that really adds to the overall pumpkin pie flavors. Trust me, that small change makes a HUGE difference.
Tips and Tricks
- Pre-Bake the Crust. To really ensure that cinnamon graham cracker crust is extra crumbly and crisp. I recommend baking the crust for 8 minutes just until slightly set and toasty.
- Room Temperature Ingredients. Easier said than done right? But seriously, to achieve that smooth silky texture in the pumpkin filling you want your ingredients to be room temperature. They incorporate together much easier and prevent over mixing.
- Cool bars for 2 – 3 hours. After removing the bars from the oven, you want to ensure that you allow them to set fully. Even if the centers are solid, by cooling them in the fridge for at least 2 hours hours you get a rich silky texture.
Pumpkin Pie Bars
Equipment
- 9×13 baking dish
Ingredients
Pumpkin Pie Filling
- 1 15 oz can pumpkin puree
- 1 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons corn starch
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Graham Cracker Crust
- 1 1/4 cups cinnamon graham cracker crumbs
- 2 tablespoon white sugar
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 degrees (F)
- Using a food processor or rolling pin, crush the graham crackers until they resemble a fine powder.
- Add graham cracker crumbs to a small bowl along with white sugar and melted butter. Mix until mixture resembles wet, crumbly sand.
- Line a 9×13 baking dish with parchment paper. Press wet graham cracker crumb mixture into the dish. Form a solid, smooth crust.
- Pre-bake crust for 8 minutes.
- In the meantime, prepare the filling by whisking pumpkin puree, brown sugar, eggs with the sour cream. Mix for 2-3 minutes.
- Next, add cornstarch, salt, and spices. Mix for an additional 2 minutes until light and airy.
- Remove the graham cracker crust from the oven and briefly cool.
- Once cooled, pour the pumpkin pie filling over the crust. Carefully smooth until it's an even level. If it looks too liquidy – do not worry. It will set.
- Bake bars for 35 minutes until center is set.
- Remove from oven and place in side fridge. Cool for 2-3 hours before slicing and serving. Enjoy!
