These easy pumpkin pie bars have everything you love about classic pumpkin pie, but they’re simpler to make and serve. A buttery graham cracker and toasted pecan crust holds a creamy, perfectly spiced pumpkin filling. Top each chilled bar with a dollop of whipped cream for a delicious fall dessert that’s perfect for Thanksgiving or holiday gatherings.
Love these!
I originally published this recipe in 2017 and have since updated it with new photos and additional success tips.
If you love pumpkin pie but want something a little easier to make and share, these bars are just the thing. Think of them as a more approachable version of classic pumpkin pie. Thereโs no traditional pie crust to prepare (phew!), but you still get plenty of creamy, deliciously spiced pumpkin flavor in every bite.
Thatโs why Iโve created bar versions of several popular pies on my site, including apple pie bars, cherry pie bars, and blueberry pie bars. I even have a recipe for maple sweet potato pie bars. You get all the familiar flavors of a homemade pie in an easier-to-make (and easier-to-serve) dessert. What could be better?!
One reader, Karla, commented: “People are still raving about these. People who ‘donโt like pumpkin’ even liked them. Highly recommend. โ โ โ โ โ “
Another reader, Liza, commented: “Made them for Thanksgiving and they were delicious. Cooked to perfection and everyone loved. The graham cracker crust with pecans is so much better than boring pie crust. โ โ โ โ โ “
Why You’ll Love These Pumpkin Pie Bars
- All the flavor of pumpkin pie and then some: Creamy pumpkin filling, warm spices… plus the added bonus of a buttery graham cracker pecan crust.
- Pie crust made easy: No rolling, chilling, or shaping pie crust required!
- Creamy, smooth filling: Heavy cream and eggs create a rich, custardy texture, while a little cornstarch helps the filling set.
- Perfect for sharing: The recipe makes a lot of servings, ideal for feeding a crowd. And they’re handheld so they’re perfect for serving at gatherings, parties, and holidaysโanytime forks and plates aren’t really convenient… or you simply want to lighten the dishwasher’s load. (Same goes with mini pumpkin pies. I love handheld treats.)
- Make-ahead friendly: These bars need time to cool and chill, so they’re a great dessert to prepare in advance.
Pumpkin Pie Bars vs. Pumpkin Bars
These are pumpkin pie bars, not the cakey “pumpkin bars” you might be familiar with.
The distinction is in the filling: pumpkin pie bars have a smooth, custard-like pumpkin filling, just like traditional pumpkin pie. Pumpkin bars, on the other hand, are typically soft, cake-like squares topped with frosting… basically a denser, bar version of pumpkin cake.
This recipe is the bar version of pumpkin pie. So if you’re looking for a handheld version of classic pumpkin pie, you’re in the right place!
Grab These Ingredients
There are two simple components to these pumpkin pie bars: the crumb crust and the pumpkin filling. Both come together in a matter of minutes with basic baking ingredients:
Graham Cracker Crust Gets an Upgrade
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.
The pecans add a delicious toasted flavor that pairs beautifully with the creamy pumpkin filling. A Biscoff pie crust would make an equally delicious alternative. (In fact, that’s what we use for this pumpkin cheesecake pie.)
Process the nuts + graham crackers together until you have fine crumbs:
Then stir in the sugar and melted butter. Press the sandy mixture tightly into a lined 9×13-inch panโlining the pan makes it easier to remove and slice the bars.
Then you’ll need to bake the crust.
Why prebake the crust? Giving the crust a 15-minute head start helps it set before you add the wet pumpkin filling. This keeps the crust from becoming soggy and gives the bars a sturdier base. Let the crust cool for at least 15 minutes before you add the…
Creamy Pumpkin Filling & Why It Works:
The filling is similar to my classic pumpkin pie. It’s made with canned pumpkin puree, brown sugar, eggs, heavy cream, vanilla, cornstarch, and warm spices.
Brown sugar adds a deeper flavor than granulated sugar alone, while heavy cream gives the filling its rich, smooth texture. The eggs help the filling set as it bakes, and a little cornstarch provides additional structure so the bars are easier to slice.
Simply whisk the filling ingredients together until smooth, then pour the mixture directly into the prebaked crust.
My Secret Ingredient: A Pinch of Black Pepper
If you’ve tried my pumpkin pie recipe, you will recognize this little trick! A tiny pinch of freshly ground black pepper adds subtle warmth and depth to the pumpkin spices.
You won’t taste a distinct pepper flavor. Instead, it simply enhances the overall spiced flavor of the filling. It’s an unexpected ingredient, but one that makes a noticeable difference!
After baking, these bars need time to cool completely and then chill in the refrigerator. Chilling makes the filling firmer and helps you cut neat squares.
Don’t forget the whipped cream topping! I like to add a dash of pumpkin pie spice to my homemade whipped cream to give these bars that little something extra. Or use the maple version from these sweet potato pie bars.
These pumpkin pie bars are a delicious addition to your lineup of Thanksgiving piesโor really any fall dessert spread!โespecially when you want the flavor of pumpkin pie without any of the fuss. ๐
Easy Pumpkin Pie Bars
- Prep Time: 15 minutes
- Cook Time: 50 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 pie 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 (15oz; 425g) pure pumpkin
- 1 cup (200g) packed 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 (see Note)
Instructions
- Preheat oven to 350ยฐF (177ยฐC). 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 15 minutes.
- Cool the crust for at least 15 minutes as you prepare the filling.
- 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 the crust.
- Bake for 40โ50 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 the pan 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 instead of 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:ย You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you donโt 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 cinnamonโyou 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.
- No Graham Crackers? Donโt have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13โ14 biscuits), 3 Tablespoons (38g) granulated sugar, and the same amount of pecans and butter. Pre-bake for 14-15 minutes.
- Whipped Cream: In the pictured bars, I used this whipped cream and I added 1/4 teaspoon pumpkin pie spice and used vanilla bean paste instead of vanilla extract.
Reader Comments and Reviews
These look amazing! I’m thinking about making them for a preschool lunch, which is a nut-free zone. Is there a nut-free substitute for the pecans? Or can I take them out completely and just do more graham cracker? Thanks so much, love your recipes!
Hi Hannah, absolutely! 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.
I was wondering about subbing all or part of graham crackers with ginger snaps. Thoughts??
Hi Susan, sounds fabulous! You can see a gingersnap crust in this recipe.
We had a bunch of guys come help us tear down a shed and I made this and they all loved it! When you have people take time out of their day to help you with a project, I always want to make a treat that really says THANK YOU!! And these pumpkin pie bars did not disappoint!!
Hello! I wish to serve these on Wednesday. I am having guests arrive on Tuesday and was hoping to make these on Monday. Would they be okay in fridge until Wednesday or should I freeze it instead? Wondering if crust would hold up? Thanks so much.
That should work just fine. Once cool, cover and place the pan in the refrigerator for at least 1 hour and up to 3 days. Hope they’re a hit!
Hi Sally, I haven’t made these yet and was wondering if 1/2 & 1/2 would work in place of the heavy cream?
I love all your recipes and appreciate they are so well tested โบ๏ธ
Hi Catherine, we donโt recommend any subs for heavy cream โ itโs a must for these bars. Half-and-half wouldnโt set up the bars properly.
hi sally, i was going to make your pumpkin pie but came across this recipe. iโd like to add bourbonโฆif i do 1/4c, should i omit 1/4c heavy cream? thank you.
Hi Sonny, we haven’t tried that, so aren’t sure of the result. The heavy cream provides richness and creaminess, so we wouldn’t recommend omitting it entirely. Maybe try half bourbon, half cream, and see how it goes? Let us know if you give it a try!
Can you make the crust without pecans?
Hi Charlie, absolutely! 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.
I just made your pumpkin pie bars yesterday for the first time. I canโt wait to share them with friends. They are scrumptious. One of the things I learned was adding a little pepper to the filling. It really makes a positive effect. Thank you so much, Sally! Happy Thanksgiving to you and yours
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I love your recipes. I have tried almost every one of them and have Not been disappointed.
Could you use half and half cream instead.of heavy cream?
Hi Brenda, we donโt recommend any subs for heavy cream โ itโs a must for these bars. Half-and-half wouldnโt set up the bars properly.
Sally, how would you suggest packaging these bars for the freezer?
Thank you!
Hi Jennifer, Cooled pie bars freeze well for up to 3 months. You can wrap the bars in a layer of plastic wrap and then a layer of aluminum foil. We’d then place the wrapped bars in a plastic bag or tupperware container. Hope you enjoy them!
Iโm trying these for Thanksgiving!
They look perfect for the dessert table at my cousins.
I’ve never had one of your recipes not turn out but the crust on these complete burned ๐ญI used gf graham crackers, was that where I went wrong?
Hi Angela, we haven’t tried using gluten-free graham crackers, so aren’t sure whether that would be the problem here or not. What type of pan were you using? Were you baking it on a lower oven rack near the bottom heating element?
These are wonderful! I was curious to see if these could be made single serving sized in muffin pans or not?
Hi Charlee, we imagine that should work but have not tested it ourselves.
Do you have to use a food processor to break up the graham crackers and mix them with the butter? Could I just crush them by hand and then mix it with a spoon.
Hi Cassie, if you don’t have a food processor, you could put the graham crackers in a zip-top bag and crush them into crumbs with a rolling pin. Make sure you get the crumbs pretty fine, though, for best results.
very yummy. might try adding cloves next time. would bake again ๐
is the crust susposed to be soft or like more hard ? because for me it was kind of soggy and didn’t taste that good, but i put whipped cream and caramel and it tasted a little bit better โก
Hi Emilia, Thank you for giving this recipe a try. Did you pre-bake the crust? Giving the crust a 15-minute head start helps it set before you add the wet pumpkin filling. This keeps the crust from becoming soggy and gives the bars a sturdier base.
Loved the flavor of the pumpkin pie bars! Delicious!
My granddaughter and I made them today and the family loved them!
Can this recipe be cut in half and baked in an 8-inch square pan?
That should work, Liz! We’re unsure of the bake time needed.
I did this with 2/3 of the batter/crust in a metal 8×8 pan. 40min was good. Checked at 20min, 30min and 40min to be sure.
These were fantastic! It was just like having a pumpkin pie but with sweeter crust alternative. I will be making these again!
These are absolutely delicious! I didn’t want to deal with making a pie dough crust, so I decided to give these bars a try. I used cinnamon graham crackers because that’s what I had on hand, and think it added a nice touch! No changes needed at my high altitude (6,000 feet), and 40 minutes was exactly right. Yum.
A lot of pumpkin and pecans recently! I love them all ๐
This sounds amazing. I would like to make this for work. We serve about 130 people. Can I double the recipe and use a 9×20 hotel pan?
Hi Traci, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally,
Can these be frozen?
Thanks,
Debbie
Yes they can, Debbie! See the make ahead instructions in the recipe notes for details.
Hello! Iโve made these before and they are super tasty! Do you think the crust would work out okay with gluten free graham crackers? Thank you!
Hi Anne, we haven’t tested it, but that shouldn’t be a problem. Let us know if you try it!
I would like to omnit the pecans in the crust. (nut allergy) Is there something else I should add instead of nuts?
Hi Andrea, 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.
I recently made the recipe, and it turned out great!
If I doubled the ingredients for the 9×13 pan, how would that affect the baking time?
Hi Art, we wouldn’t recommend doubling the ingredients for the same size pan. The filling will be too thick and won’t bake through properly. Best to make in 2 separate 9×13-inch pans instead. Glad it was a hit!
Very easy recipe, but I put in just 150g of sugar and unfortunately, it turned out far too sweet ๐ the crust was good, though.
Yum!
An oops by me, I forgot the sugar in the crust. Canโt really tell, but I canโt wait to make again correctly.
I used a heavy whipping cream alternative which is dairy and lactose free. Yum! Also whipped the rest up for the topping.
Love how easy and delicious this recipe is! Thanks Sally & team!
This was fabulous. I did not want to make up a bit batch of pumpkin pie spice, so I simply followed the additions from the can of Libby’s…and then added in the extra cinnamon and black pepper.
People are still raving about these. People who “don’t like pumpkin” even liked them.
Highly recommend.