Description
Easy, sliceable dessert bars with a buttery crust and creamy pumpkin filling spiced with cinnamon and pumpkin pie spice. A stress-free alternative to traditional pumpkin pie, perfect for fall gatherings and holidays.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp salt
- 3/4 cup cold unsalted butter, cubed
- For the filling:
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup heavy cream or evaporated milk
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional topping:
- Whipped cream
- Chopped pecans
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
- Prepare crust: Mix flour, brown sugar, and salt in a bowl. Cut in cold butter with a pastry cutter or hands until coarse crumbs form.
- Press mixture firmly into prepared pan. Bake 15 minutes.
- Prepare filling: In a large bowl, whisk pumpkin purée, eggs, sugars, cream, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour filling over warm crust. Bake 40–45 minutes, until center is set and doesn’t jiggle.
- Cool completely at room temperature. Refrigerate at least 2 hours to firm up.
- Slice into bars and serve chilled or at room temperature with toppings if desired.
Notes
- Add a pecan streusel topping before baking for crunch.
- Swap crust with graham crackers or gingersnaps for flavor variation.
- Use coconut cream or non-dairy milk for a dairy-free version.
- Make gluten-free with a 1:1 flour blend for the crust.
- Freeze bars up to 2 months; thaw in fridge before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 17g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
