Pumpkin Pie Bars
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the pumpkin filling:
1 (15 oz) can pumpkin purée
3/4 cup granulated sugar
2 large eggs
1 (12 oz) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
For topping:
Whipped cream
Directions:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the dish to form the crust. Bake for 10 minutes, then set aside.
In a large bowl, whisk together pumpkin purée, sugar, eggs, evaporated milk, spices, and salt until smooth.
Pour filling over the baked crust and spread evenly.
Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
Let cool completely, then refrigerate for at least 2 hours before cutting into bars.
Top each bar with a dollop of whipped cream before serving.
Prep Time: 15 minutes
Baking Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Kcal: 280 kcal
Servings: 16 bars
Tips:
Use parchment for easy lifting and clean slices.
Make a day ahead, pumpkin flavor deepens overnight.