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Pumpkin pie bars stacked on white marble, golden graham cracker crust visible on bottom, smooth orange filling on top

Pumpkin Pie Bars

Creamy, warmly spiced pumpkin custard filling on a buttery graham cracker crust — all the flavor of pumpkin pie in a simple, make-ahead bar that cuts cleanly and stores beautifully for up to 5 days.
Calories: 205 kcal | Fat: 11g | Carbs: 24g | Protein: 2g | Sodium: 110mg
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling + Chill Time (2 hours room temp + 4 hours refrigerator minimum) 6 hours
Total Time 7 hours 10 minutes
Servings: 24 bars
Course: Bars & Brownies
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • For the Graham Cracker Crust:
  • - 2 cups 200g finely ground graham cracker crumbs (about 14 full cracker sheets)
  • - ¼ cup 50g plain white granulated cane sugar
  • - ½ tsp ground cinnamon
  • - ½ cup 113g unsalted butter, melted and cooled to room temperature
  • For the Pumpkin Filling:
  • - Two 15-oz cans 850g total 100% pure pumpkin purée — NOT pumpkin pie filling
  • - 1½ cups 300g plain white granulated cane sugar
  • - 4 large eggs room temperature
  • - 1½ cups 360ml full-fat heavy cream
  • - 2 tsp pure vanilla extract
  • - 2 tsp ground cinnamon
  • - 1 tsp ground ginger
  • - ½ tsp ground nutmeg
  • - ¼ tsp ground cloves
  • - ½ tsp 3g fine sea salt

Equipment

  • 9x13 inch (23x33cm) light-colored aluminum baking pan
  • Parchment paper (cut to fit with overhang on all sides)
  • Large mixing bowl (at least 4-quart capacity)
  • Medium mixing bowl (for the crust)
  • Large whisk
  • Fork or spatula (for initially mixing the crust)
  • Flat-bottomed measuring cup or drinking glass (for pressing the crust)
  • Offset spatula or rubber spatula
  • Wire cooling rack
  • Kitchen scale (strongly recommended)
  • Oven thermometer (strongly recommended — most home ovens run 15–25°F off)
  • Sharp chef's knife

Method
 

  1. Position oven rack in the middle and heat oven to 325°F (165°C). Line a 9x13 inch (23x33cm) light-colored aluminum baking pan with parchment paper, leaving at least 2 inches (5cm) overhang on all four sides.
  2. In a medium bowl, combine 2 cups (200g) graham cracker crumbs, ¼ cup (50g) granulated sugar, and ½ tsp cinnamon. Add ½ cup (113g) melted cooled butter and stir with a fork until every crumb is evenly moistened and the mixture clumps when pressed.
  3. Transfer crumb mixture to the lined pan. Use the flat bottom of a measuring cup to press into a firm, even layer approximately ½ inch (1.25cm) thick, pressing slightly up the sides.
  4. Bake the crust for 8 to 10 minutes until the edges are lightly golden and the surface feels set. Remove from oven and cool for 10 minutes before adding filling.
  5. In a large bowl, whisk together 850g pure pumpkin purée and 1½ cups (300g) granulated sugar until evenly combined, about 30 seconds.
  6. Add 4 room-temperature eggs one at a time, whisking each in fully before adding the next.
  7. Add 1½ cups (360ml) heavy cream, 2 tsp vanilla extract, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp (3g) fine sea salt. Whisk for 60 seconds until completely smooth and uniform.
  8. Pour filling over the cooled crust and use an offset spatula to spread it evenly to all four edges.
  9. Bake at 325°F (165°C) for 40 to 50 minutes. At 40 minutes, gently shake the pan: edges should be fully set, center should have a 3 to 4 inch (7 to 10cm) gentle wobble like set Jello. Pull when you see this — do not wait for the center to look fully firm.
  10. Cool on a wire rack at room temperature for exactly 2 hours. Do not cover during this time.
  11. Refrigerate uncovered for the first 2 hours, then cover loosely and continue refrigerating for a minimum of 4 hours total (overnight produces the cleanest cuts).
  12. Lift slab from pan using the parchment overhangs. Cut a 4x6 grid using a sharp knife wiped clean between each cut. Serve chilled.

Notes

- Pumpkin: use 100% pure pumpkin purée only — pumpkin pie filling has added sugar and spices that make bars over-sweet and unbalanceable.
- Pan: light-colored aluminum only — dark pans overbrown the crust before the filling sets.
- Eggs: room temperature only — cold eggs create uneven texture in the baked custard.
- Heavy cream: full-fat only — half-and-half produces a thinner, less stable set.
- Oven: verify temperature with an oven thermometer — most home ovens run 15–25°F off, which matters for custard.
- Crust: must be pre-baked and cooled before filling — unbaked crust absorbs moisture and stays soft.
- Chilling: 4 hours minimum, overnight is better — bars cut after less time will not hold their shape cleanly.
- Storage: lidded container in refrigerator up to 5 days. Do not use zip-lock bags.
- Freezing: wrap individually in two layers of plastic wrap, freeze up to 2 months. Thaw overnight in refrigerator only.
- Make-ahead: bake up to 3 days ahead — flavor improves after 24 hours.
- Scaling: halve into an 8x8 pan (bake 30 to 38 min); double into two separate 9x13 pans.
- Altitude (above 5,000ft): begin jiggle test at 35 minutes — custard sets faster at elevation.
- Allergens: contains gluten, dairy, eggs. For gluten-free crust, substitute gluten-free graham crackers at equal weight.
- Tip: strain the finished filling through a fine-mesh sieve before pouring for the smoothest possible top.