Want to save this recipe for later?

Create a free account to organize your favorite recipes with AI-powered tools.

Recipio
21 days ago

Easy Pumpkin Pie Bars

Easy Pumpkin Pie Bars

Recipe Details

Author Sally McKenney
Prep Time Not specified
Cook Time 52–62 minutes (includes 12-minute pre-bake; plus at least 1 hour chill time)

Summary

Creamy, pumpkin-spiced bars on a toasty pecan–graham cracker crust, reminiscent of classic pumpkin pie but simpler and irresistibly smooth with a subtle warm lift from freshly ground black pepper.

Instructions

  1. 1

    Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

  2. 2

    Make the crust: In a food processor, pulse graham crackers (or crumbs) and pecans into crumbs (a few larger nut pieces are OK). Add granulated sugar and melted butter; pulse to combine.

  3. 3

    Press crust mixture firmly into the bottom and slightly up the sides of the prepared pan. Pre-bake for 12 minutes. Leave oven on.

  4. 4

    Make the filling: Using a mixer with whisk attachment or a hand whisk, beat all filling ingredients together until smooth.

  5. 5

    Pour filling into the warm crust. Bake 40–50 minutes, or until the center is set and no longer jiggly.

  6. 6

    Remove from oven and cool completely on a wire rack. Once cool, cover and refrigerate at least 1 hour and up to 3 days.

  7. 7

    Lift chilled slab out of the pan using the parchment overhang and cut into squares. Serve chilled, topped with whipped cream and chopped pecans if desired.

  8. 8

    Store leftovers covered in the refrigerator for up to 1 week.

Ingredients

  • 1 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/2 cup (62g) pecans (chopped)
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter (melted)
  • 1 can (15 ounces; 425g) pure pumpkin
  • 1 cup (200g) brown sugar (light or dark)
  • 2 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon cornstarch
  • 1 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (freshly ground)
  • optional whipped cream (for topping)
  • optional pecans (chopped, for topping)
Recipe Preview

This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.

Ready to organize your recipes like a pro?

Save recipes from anywhere online, get AI-powered ingredient extraction, create smart shopping lists, and join a community of passionate home cooks.

✨ Free to start 🤖 AI-powered 👥 Join thousands of cooks