Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. Like pumpkin pie, but so much easier!
I’m a pumpkin purist. I prefer my pumpkin spice in basic form. Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, pumpkin hand pies, pumpkin muffins, and… pumpkin pie bars! Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. Or, if I’m feeling fancy, the topping from pecan pie cheesecake is also fantastic here! These bars are smooth, pumpkin-spiced, and simply divine. They’re easy to make and easier to eat.
Before we get started, let’s clarify. These are not pumpkin bars—pumpkin bars are the bar version of pumpkin cake. This recipe is the bar version of pumpkin pie. The more you know!
Pumpkin Pie Bars vs Pumpkin Pie
These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. (If that’s even possible!)
- These treats are handheld so they’re perfect for gatherings, parties, etc.—anytime forks and plates aren’t really convenient! (Same goes with mini pumpkin pies. I love handheld treats.)
- None of the fuss of traditional pie crust.
- Wait time is cut in half because they cool down a lot quicker than pie!
- 1 pan makes 18–24 bars, so you’ll feed more hungry tummies.
- 4-ingredient toasty pecan graham cracker crust. Enough said.
I’ve created bar versions of some of the most popular pies on my site, such as cherry pie bars, salted caramel apple pie bars, and blueberry pie bars.
There are two components to pumpkin pie bars: the crust and the filling. Both come together in a matter of minutes with basic baking ingredients.
Upgraded Graham Cracker Crust
This isn’t your typical graham cracker crust. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. A food processor makes all this a breeze. Press tightly into a lined 9×13-inch pan—lining the pan (just like I do for rice krispie treats) makes it easier to remove and slice the bars. Then pre-bake for a few minutes. Under direct heat, the pecans take on an incredible toasty flavor. I guarantee you’ll only want pumpkin pie with this crust from now on. That’s a bold statement!
A Biscoff pie crust would make an equally delicious alternatitive.
Make the Easy Filling
The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! You can absolutely use homemade pumpkin pie spice here.
Pour the filling right into the pre-baked crust. No need to wait for it to cool.
My Pumpkin Pie Bars Secret Ingredient
If you’ve tried my pumpkin pie, you’re familiar with my 1 secret ingredient: black pepper. It’s bizarre, but totally works. I got this tip from the genius kitchen crew over at King Arthur Baking. And I’m forever grateful!! A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie (bars). And no one will know it’s there! They’ll all go nuts for the deeply spiced flavor, and that spiced flavor, my friends, comes from black pepper.
Trust me.
More Fall Grab-and-Go Treats
If you’re looking for a few other convenient fall desserts, I’ve got you covered. These are some of my very favorite treats to bring to football parties, girls’ nights, friendsgiving, and to any other fall events where simplicity is crucial:
- Pumpkin Spice Truffles
- Apple Blondies
- Mini Pumpkin Pies
- Pumpkin Spice Toffee
- Apple Pie Bars (with Salted Caramel, of course)
- Pecan Pie Bars
When it comes to pumpkin, keep it simple! These bars or any of the above recipes would also be a welcome addition to your lineup of Thanksgiving pies. Although I love a hearty slice of apple pie or pecan pie, I know full pies can be time consuming and we can all use an easy alternative now and then!
Print
Easy Pumpkin Pie Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 18-24 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Like pumpkin pie, but so much easier! Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible.
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/2 cup (62g) chopped pecans
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 1 can (15-ounce; 425g) pure pumpkin
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 and 1/2 cups (360ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- optional for topping: whipped cream and chopped pecans
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Make the crust: Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.
- Make the filling: Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
- Bake for 40–50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
- Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: The filling can be made, covered, and refrigerated for up to 3 days before pouring into crust and baking. Cooled pie bars freeze well for up to 3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 9×13-inch Baking Pan | Food Processor | Electric Mixer (Handheld or Stand) or Glass Mixing Bowl and Whisk | Cooling Rack
- Pumpkin: I prefer canned pumpkin, not fresh pumpkin puree in this recipe. I typically use Libby’s brand. Fresh will work in a pinch, but these pie bars are tastier and more firm with canned. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that. If using my homemade spice blend, which includes black pepper, you can leave out the black pepper in the recipe above.
- Crust Without Pecans: You can leave out the pecans in the crust, but you will need more graham cracker crumbs and butter. Add 1/4 cup extra graham cracker crumbs (2 full sheets/30g) and 1 more Tablespoon (14g) of melted butter. Pre-bake as directed.
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 3 Tablespoons (38g) granulated sugar, and the same amount of pecans and butter. Pre-bake for 14-15 minutes.
Reader Comments and Reviews
Hi Sally,
Is there a substitute you can use for pecans? I is would love to make this recipe but several people in my family are allergic to nuts.
I have a ton of little pumpkins left over from Halloween. I see you don’t recommend it for this recipe. Are there any pumpkin recipes you would recommend using fresh pumpkin purée?
Hi Cristina! Homemade pumpkin puree would be great in my pumpkin chocolate chip pancakes or pumpkin cake cheesecake.
Wow–these are delicious. i don’t usually have pumpkin pie on Thanksgiving, but these are another story. Of course how could you go wrong with so much cream!
These pumpkin pie bars are delicious! I doubled the crust because I was worried it might be too thin. I packed it tightly and it did not crumble when cut/served. I was worried that my son would notice the pecans in the crust but he didn’t! The first night he had two bars with whip cream on top! Will definitely make these bars again.
Is it possible to omit the nuts in the crust? If so, do you have any nut-free recommendations on replacements? Thank you – looks delicious!
Hi Sally! Made these last night and let me just say that I will never be making a pumpkin pie again! Soooooo good! The crust is perfect!! Thank you so much for this recipe!!
I would have baked the crust for 6 mins. Overbaked by the time the bars were done.
Hi Sally, this pumpkin pie recipe sounds delicious! I would like to know if I could make more of the graham cracker crust? Often, I find that the crusts are too thin. Thank you
for all the detailed information and tutorials that you provide. I made my first homemade apple pie, with the information you provided for the pie crust. I am hooked, thank you!
Hi Marilyn, You can make the graham cracker crust thicker if you prefer! Just be sure to pack it in the pan tightly so it doesn’t crumble when you cut the bars. Enjoy!
Well, Sally, I made these pumpkin bars this morning, and we had them at the meeting tonight. What a hit! 11 people wiped it out completely. I cut the sugar back to 3/4 cup, as that is what my favorite pie recipe calls for, and 2 people remarked that they liked it because it was not overly sweet, the spices and pumpkin were really the stars of the dessert. Although it was thin, people also said it was a perfect balance between filling and crust. A definite keeper recipe! Thank you!
This will be perfect for the November meeting for an organization I belong to, but I will need enough to feed at least 65 people (there will be other desserts as well). Can these be made successfully in a larger pan, or would the edges be over done before the center was baked through? If these can be scaled up, what size pan would you recommend as the maximum size? Thanks!
Hi Janet! Happy to help. You can try tripling this recipe for a 12×17 inch jelly roll pan. I wouldn’t scale it up anymore than that. You can make a few pans of them. The bake time will be a little longer.
Thanks, Sally! Appreciate your help.
Yum, adding this to my Thanksgiving menu! Would this recipe still work in a pie dish?
Yes, definitely! The pie slices won’t be as stable as squares, so be careful slicing and serving.
Made these last year Sally numerous times. Everyone loved them. These bars will be
my pumpkin pie replacement. Great recipe!
Hi Sally,
I have plenty of sweet potatoes but not enough pumpkin.
Can I replace the pumpkin with sweet potato? Thanks
Sweet potato puree works in place of pumpkin, yes!
I made these last night for the first time. I always trust your recipes to be good, but I especially loved this one. The flavor is fabulous, and the graham crackers and pecans were a perfect complement to the filling. I toyed with using gingersnaps for the crust, but I’m glad I didn’t because the flavor would have overwhelmed the pumpkin filling. I’ll definitely keep making these! Thank you!
These bars are delicious and the perfect party snack for fall. The crust is fun and pairs perfectly. Thank you, Sally!
Hi Sally! Can I replace heavy cream for 2% milk??
Hi Brittni, I don’t recommend it. Your pumpkin filling would not be nearly as creamy and thick!
Hey there, how do you think this would turn out if I replace the heavy cream with full fat coconut milk?
Thanks
Should be just fine. Enjoy!
Sally this is the perfect recipe to use the leftover pumpkin I have! I have all of the ingredients except for pecans. Do you think I can use the shortbread crust you use for your salted caramel apple pie bars (which are one of the greatest things of all time, by the way☺). Thanks Sally!
Hi Lee! The shortbread crust wouldn’t be quite enough for this size pan. I would double it.
Looks delish! Do you think I could successfully use homemade graham crackers? I was thinking of using Smitten Kitchen’s recipe for those.
I can’t see why not!
Sally!
These bars were EASY PEASY to make and came out AMAZING! I was wondering what your thoughts were about replacing the graham crackers with cinnamon graham crackers??
Sounds SO GOOD!!
FABULOUS…I will be making it again for Thanksgiving!! Thank YOU Sally!!
How do you think the addition of chocolate chips would be?
Sounds delicious!
Would it work if I halve the recipe and make it in an 8×8 pan? Thank you!
Absolutely. The bars may be a little thick, but it will fit. I’m unsure of the bake time.
Hi Sally!
Do you think Biscoff cookies would work in the crust, instead of the graham crackers?
Can’t wait to make this 🙂
I can’t see why not!
Baking is my therapy as well & I baked this tonight. Just finished a still slightly warm piece & it was delicious! I love the texture & flavor of this crust with the creamy dreamy pumpkin pie filling. Cinch to make & came out beautifully, thanks Sally! Your baby girl is precious
I just tried these, they turned out great!
At home we love pumpkin pie but these are easier to make.
I will make them again!
Thanks Sally
These were so much fun to make! They taste divine! Thank you for another great recipe – so much easier to make than a pie 🙂
What can you substitute for the heavy cream? I am trying to watch the calories, but want the recipe to taste delicious. Thanks
I don’t recommend any subs for heavy cream– it’s a must for these bars. Half-and-half or milk wouldn’t set up the bars.
I don’t see any issue with that at all! Though I would be weary that the pie slices won’t be as stable as squares, so be careful slicing and serving.
Yes yes yes of course!