Pumpkin Pie Bars Graham Crust (Print Version)
Pumpkin pie bars with a spiced filling over a graham cracker crust, finished with whipped cream.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Pumpkin Filling
04 -
1 can (15 oz) pumpkin purée
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 can (12 oz) evaporated milk
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground ginger
10 -
1/4 teaspoon ground nutmeg
11 -
1/4 teaspoon ground cloves
12 -
1/2 teaspoon salt
→ Topping
13 -
Whipped cream, for serving
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
02 -
Mix graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press mixture firmly and evenly into the prepared dish, forming a compact base. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
03 -
In a large mixing bowl, whisk together pumpkin purée, granulated sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
04 -
Pour the pumpkin filling onto the pre-baked crust. Spread evenly to all corners using a spatula.
05 -
Return the dish to the oven and bake for 45 to 50 minutes, or until the center appears set and a knife inserted in the middle comes out clean.
06 -
Allow bars to cool completely at room temperature, then refrigerate for at least 2 hours to achieve a firm texture.
07 -
Using the parchment, lift bars from the pan and cut into squares or rectangles. Top each piece with whipped cream just before serving.
# Notes:
01 -
For clean slices, use a sharp, damp knife and wipe between cuts.