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. There’s no traditional pie crust to prepare (phew!), but you still get plenty of creamy, deliciously spiced pumpkin flavor in every bite.
That’s why I’ve created bar versions of several popular pies on my site, including apple pie bars, cherry pie bars, and blueberry 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 ‘don’t like pumpkin’ even liked them. Highly recommend. ★★★★★“
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. ★★★★★“
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 holidays—anytime 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 pan—lining 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.
These pumpkin pie bars are a delicious addition to your lineup of Thanksgiving pies—or really any fall dessert spread!—especially when you want the flavor of pumpkin pie without any of the fuss. 😉
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 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 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 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 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: 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.
- No Graham Crackers? 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.
- 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
I didn’t have heavy cream, so I used almond milk with olive oil instead of the cream. And I didn’t have graham crackers, so I used dark chocolate wafers. It turned out great. So delicious!
I would place the bars on a tray, with space between, and freeze them, then most likely place in a container and defrost unwrapped.
What portions of olive oil and almond milk did you use instead of heavy cream in the pumpkin bars?
What’s thr amount of Almond milk and Oliver oil that you used. PLUS I would like to know if I can use Coconut Milk???????
Hi Cutty, We 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. We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different).
Hi Sally! Could I use the leftover filling from your Great Pumpkin Pie (almost done baking) and make this in a 8 inch square pan, making half of this crust? By the way, my house smells amazing!!
Hi Joann, Yes you could! The two fillings are very similar.
These are delicious! My only problem is that the crust ended up being kind of soggy/just blending into the pumpkin filling. I did pre-bake the crust, but maybe not long enough? Any ideas?
Hi Kristen, Thank you for trying this recipe – we are happy you enjoyed it! If you try it again, you can certainly add a couple of minutes to the time you are pre-baking your crust if it needs it.
What is the best way to freeze these? Wrap them individually in plastic wrap, place them in a freezer bag or in a freezer safe container? If using plastic wrap or a freezer bag, would you take them out before defrosting so the plastic doesn’t stick? I can’t wait to make them for Thanksgiving!
Loved the flavor, but my crust was the same consistency as the pumpkin part. I did pre back the crust for 8 mins – not sure what I did wrong? Any ideas?
This recipe was fantastic! I followed it exactly. I don’t see nutrition information but suspect it is very high in calories. Worth every one!!
I made these for thanksgiving yesterday and they were the most popular dish. I have a friend who hates all things pumpkin and even she tried them because everyone else was raving. These are now the only pumpkin thing on the planet that she likes. 🙂 I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. Super creamy and tasty. This was my first attempt at any pumpkin related food so thanks!
Hey Sally!
Question: Would you recommend a metal or glass pan for these, or does it make any difference?
I noticed in the photo, it looked like a metal pan, and pan to me = metal.
But I clicked on the “special tools” link and it was glass, Pyrex.
So which is preferred? My guess would be metal, but I have glass already.
Thanks and Happy T-Day!
Hi David, either works– a metal or glass pan/dish.
Hi Sally – I love your recipes so much and usually have success, even when having to make gluten free subsitutions, but for this recipe my pumpkin filling was totally a liquid and has now been in the over for over an hour and it is still jiggly. What went wrong? I followed the recipe to the letter but the only thing I had to change was using organic canned pumpkin from Farmers Market brand.
Hi Anna, are you using a smaller pan by chance? The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. Shouldn’t be the brand of pumpkin you’re using.
I used a 9×13! I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. I look forward to trying the recipe again with Libby’s! Thank you so much for responding.
Gluten free here and your recipes work like a charm when I substitute 1:1 GF flour for regular flour. However, I have yet to find a good GF graham cracker. Is there another cookie you would recommend to try instead so I can find a GF substitute. Thanks!!
Hi Sally.
This recipe is terribly good. In Europe we don’t have canned pumpkin puree. So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious.
I received a lot of compliments
Hi Sally!
Wow these were fantastic! I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. I admit I didn’t read the full recipe narrative! But boy they were still amazing. Now I need to try the pepper too, though I can’t imagine them being any better! That pecan-graham crust is to die for!!
Excellent! I could see myself choosing this over traditional pumpkin pie. I used homemade purée and it turned out great (I set mine in a colander weighted down overnight to get out excess moisture). I also used walnuts instead of pecans. Sooo delicious.
Hi, can you substitute the heavy cream for something else?
Thanks
Linda
Hi Linda, We 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. We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different).
I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? Just throw it in for the amount it takes to cook the pumpkin? Sorry to deviate but if there’s a way for me to do shortbread I gotta try it
Hi Meghan! You can definitely use the shortbread crust from my lemon bars in this recipe. Don’t skip pre-baking. Both this recipe and the lemon bars require it. Pre-bake the shortbread crust for about 15 minutes (at 350°F (177°C)).
I made this today for a senior class tomorrow at my church. Hopefully it will be a hit!!
Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class).
Hi Sally,
I accidentally bought graham cracker crumbs instead of the full crackers. How much measurement wise should I use to put into the mixer?
Thank you kindly!
Hi Eran, You can just measure out 1 and 1/4 cups crumbs. Enjoy!
I had a hankering for pumpkin pie and these turned out excellent! Delicious and so much easier than making pie crust! I really appreciate you including the ingredient weights in grams for all of your recipes. I also like the detailed fridge/freezer instructions. I live in a two-person household, so I’m always cutting recipes in half and freezing leftovers.
Hi Sally, you’ve mentioned in other recipes that you’ve added maple syrup and it enhances the pumpkin flavor. Can you recommend maple syrup here and what proportion, i.e. 1/4 cup, 1/3 cup etc and remove some of the brown sugar? Thanks!
Hi Deb! You really need a dry sugar here. I don’t recommend using maple syrup.
Hi Sally! I used your recipe for sweet potato pie last year at thanksgiving and it was delicious! It was so good that I wondered whether you could substitute sweet potato for the pumpkin in this pie bar recipe?
Hi Leila, Sweet potato puree works in place of pumpkin, yes!
Instead of heavy cream, I used 2% lactose free milk. The bars turned out amazing! My favorite pie is pumpkin-pecan pie, but I never like the original pie crust so this recipe was spot on for me! Thank you for sharing!
Very, very good and so easy to make. Great snack bar for parties of gatherings.
This was rated “excellent” in New Mexico tonight. Big hit.
Thank you so much for these award winning recipes. I have such great confidence in your recipe development and testing, I can make anything for guests and never be disappointed.
Not a pumpkin pie fan, I always make one for Thanksgiving for pumpkin pie lovers. This year, I made Sally’s pecan pie bars (amazing!) and these. While I didn’t taste them, I was told by several pumpkin pie purists that it was the best pumpkin pie they’ve ever had! Serving pecan pie bars and pumpkin pie bars for a large crowd is much easier than pies…for those who say “cut me a sliver of pie”, which ruins the pie, they can just cut a bar in half (even though they will go back for the other half!). Highly recommended!
Thanks for another terrific recipe! The recipe was simple to follow and the bars together easily. I cut the sugar by about a 1/3 cup and it was just sweet enough for me. I also increased the quantity of spices. Thank you so much for providing the ingredients by weight.
Has anyone tried making this with gluten free graham cracker crumbs? Would that require any modifications for the crust?
I tried it with gluten-free gingersnaps. I had to add some extra flour (buckwheat/rice in my case) to soak up some of the butter, but it worked really well.
These sound wonderful! Just wondering if you could use ginger snaps for the crust instead of the graham crackers?
Yes, absolutely! You can see a gingersnap crust in this recipe: https://sallysbakingaddiction.com/pumpkin-streusel-bars/
Any alt crust suggestions? Not a graham cracker crust person but would love to make these for Thanksgiving. TIA
How about a gingersnap crust? You can see how I made one in this recipe: https://sallysbakingaddiction.com/pumpkin-streusel-bars/
do you think your shortbread crust from the lemon bar recipe would work as well, taste-wise?
Definitely! If you use that crust, you’ll still have to pre-bake it according to the directions in the lemon bar recipe.
Can I melt the butter and use a blender for the crust (I don’t have a food processor)?
If you try a blender I suggest doing this in small batches rather than all at once and pulse to mix so that it stays in chunks rather than liquifies!
I made these tonite and they were a hit! Delicious and so easy! Loved them!
Hi Sally, just have to comment and say the crust of these bars is phenomenal. All these years I’ve been wondering what my pumpkin was missing and now I know – your graham cracker pecan crust!!! (Sorry I didn’t try your filling but I prefer a vegan one as I’ve never liked eggy custard.) Anyway, looking forward to trying more of your recipes 🙂