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
Can you bake in a glass 9×13 pan?
Yes you can!
So good! Loved the pecans in the crust such a great flavor. So much easier than pie crust. Might be served for thanksgiving this year! ❤️
Can this recipe be made double in a sheet pan?
Hi Pam, we don’t recommend doing that, but would suggest instead you double it and bake in 2 9×13 pans. Hope this helps!
I have made these every year since the recipe was posted – my entire family prefers them to pumpkin pie by far! This year, due to a newly diagnosed dairy allergy, I adapted to make the recipe dairy free (using butter alternative and Silk non-dairy heavy cream). I made a test recipe and am thrilled to say the bars came out every bit as good! I was extremely skeptical but wow!
Made this recipe for several years at thanksgiving- it is the best. I am wondering, would I be able to sub coconut cream for the heavy whipping cream for a dairy free option? Thanks!
Hi Leila, We don’t recommend any subs for heavy cream– it’s a must for these bars. We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk or coconut cream (of course the flavor would be different). Let us know what you try!
Hey everyone, here’s an update- used full fat coconut milk from a can and they turned out great!
Thanks for this update, I also used coconut milk from a can and it turned out!
My husband loves graham crackers and I was happy to have a generous pumpkin filling. The touch of pepper made it interesting. Will definitely make this again.
This is a great recipe that we have made three times in the last three months. It freezes well allowing us to pull some bars from the freezer and have for dessert. It is just wonderful. This time I opted for the Caramel Pecan Pie Topping and the topping takes this pie to a whole new level.
Thank you so much for creating these bars and testing them. I always have supreme confidence with Sally’s recipes exactly how they are described. You are one of the few that I can fully trust. Everyone else is an adventure.
My 7YO just asked me to make pumpkin pie! Even though it’s January I need to make it happen because he usually says “I don’t like pumpkin pie.” Unfortunately, I don’t have a food processor. I know this won’t be the same but would you recommend I mix the crust by hand or with a spoon? Thank you!
Hi Susan, absolutely, you can mix it by hand with a wooden spoon or spatula, just make sure your graham crackers are very finely crushed and that the chopped as small as possible. Hope your son enjoys it!
This recipe is amazing! I didn’t have graham crackers, so I used Golden Oreos with the filling remove…and Omgosh I’m in heaven. Thanks for this tasty treat! My family loves it!
I’m making these right now and am confused, You say 1c of pumpkin, but also say a 15oz can. A 15oz can has closer to 2 cups so….which is the appropriate amount? Obviously, I won’t know before these are done, but I’d like to know which was your intention. thank you.
Hi Kati, you’ll want 1 can (15-ounce; 425g) pure pumpkin for this recipe.
Just an extraordinary recipe. I have never had a pumpkin dessert that was nearly this good. My family thanks you. I thank you. Your team is the best ever.
I need to make a “pumpkin pie” for Thanksgiving. I have to make it in an Airstream oven which is tricky as the oven doesn’t cook like a regular oven.
I am wondering if substituting the heavy cream for evaporated milk would ruin the recipe?
Thanks!
Hi Mary! We’ve tested evaporated milk in our pumpkin pie recipes and it just doesn’t compare to heavy cream for texture and flavor.
Hi, Sally, I have made these for meetings last year, and people love them! I want to make a smaller batch, 9×9 pan. I know how to scale everything down. Would you recommend a shorter baking time for the crust, and also a shorter baking time for the bars? Thanks!
Hi Janet, You will need a shorter bake time but we unsure exactly how long they will take. Keep your eye on them and bake until the center is no longer jiggly.
Huge hit in our household, and so easy. My husband is saying not to bother with pumpkin pie again!
I had a bunch of molasses cookies from America’s Test Kitchen I needed to use up, so I used them instead of graham crackers and holy moly, it was the best pumpkin thing I’d ever eaten. The filling is exactly the right texture. Easy to pick up, rich, luscious, and so dang good! I’ve been dreaming about making these again for like, two years and I’m finally making it happen.
A friend of mine is allergic to cinnamon but desperately wants to try something pumpkin. I know that cinnamon is such a prominent flavor in pumpkin pie, but is there a way to leave it out, possibly? Could you increase one of the other spices instead for a similar result? Thanks for any suggestions.
Hi Amanda, absolutely, you can swap out the cinnamon for more of on of the spices in pumpkin pie spice. Taste will vary a bit depending on which spice you choose, but they all pair wonderfully with pumpkin. Enjoy!
Have you ever replaced butter with ghee?? Sugar with Monk Fruit? I have to make some changes for myself and am wondering if this will work???? Love your recipes
Hi Sandy, we haven’t tested those substitutions in these pumpkin pie bars but let us know if you do!
Sandy, did you try out these modifications? I would love to hear how they turned out so I could make them for my 87 year old dad that is supposed to live “sugar free” not totally carb free.
Hello Sally and Company,
Quick question: do you think this pumpkin filling would work with a shortbread crust like the one used for Salted Caramel Apple Pie Bars?
Also, thanks for everything I’m so grateful for you guys!
Hi Susan, 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)).
Do the heavy cream and eggs need to be room temperature? I’m trying to make sure I get everything perfect as I’m making them for couples date night at church tomorrow night Sally’s recipes never disappoint!!
Hi Maria! It doesn’t matter much for this recipe – cold or room temperature will both be fine!
Can this be 1.5x for thicker bars?
Hi Sean, we haven’t tested that. It may take quite a long time for thicker bars to bake through but let us know what you try!
Delicious crust and filling! And I can’t wait to try them again but with chocolate chips as one comment suggested!
My husband is not a huge pumpkin fan but he gives these bars a 10! Great idea on the pepper, Sally. I love how it elevates all the spices.
My family LOVES these pumpkin pie bars! I used evaporated milk, instead of heavy cream, and they turned out perfect!
Hi,
I would like to make these pumpkin pie bars for Thanksgiving this year. What can I substitute for the cornstarch?
Thanks!
Hi Agatha, All-purpose flour is the next best option.
Thank you! Would I include 1 tablespoon of flour to replace 1 tablespoon of cornstarch or more?
Thank you in advance.
Agatha
These are amazing! I made them tonight for Thanksgiving, and had a hard time only eating a nibble. 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? I’m a little worried about them sticking to the plastic wrap, but if I use plastic wrap, should I take them out before defrosting so the plastic doesn’t stick?
Hi Beth! So glad you enjoyed these pumpkin pie bars. For freezing, I recommend freezing in a single layer if at all possible first. Once they’re frozen, you can then line them between sheets of parchment paper in a freezer container or wrap individually with plastic wrap. For thawing, you can thaw if they’re stacked between sheets of parchment but if you’re concerned about some of the filling sticking, remove parchment and arrange in a single layer to thaw in the refrigerator. Or unwrap each from plastic wrap and thaw in the refrigerator.
Hi! The filling for these bars is PHENOMENAL. I tested the recipe out and my family loved them plus it was so quick/easy!
If I double the crust recipe for next time would I still prebake for 8 mins or double the prebake time?
Hi Nilu, so glad these bars were a hit! The crust bake time would likely be a bit longer but we’re unsure of the exact time needed. Let us know if you give it a try!
Can I use half and half ?
Hi Diana, 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 properly.
When I made this without heavy cream, I googled ‘sub for heavy cream’ and selected a link to 10 substitutions. I used a combination of milk, yogurt and butter for a Five Star result.
This recipe is a winner!!! We all loved it and will be making it for Thanksgiving for sure!!
I’ve been an avid fan of the recipes dating all the way back to when “Thank You, Betty” cookie brownies were first published (I HIGHLY recommend this recipe!). However, this particular recipe was atrocious. It was very bland in taste and underwhelming. I ended up throwing them out to the animals. I will continue to make her recipes, except for this one.
That strange as I use basically the same recipe for my pies and my family and friends can’t wait every year . Bland not one bit !
That is unfortunate. There was a reason for the lack of flavor, but don’t blame the recipe. I used the pumpkin pie spice substitution recommended and it was perfectly spicy. Maybe your spices were too old. Or you have qualified for membership in my club of absent minded bakers.
Make sure your spices are reasonably fresh, avoid distractions and try the recipe again. It’s one of our favorites.
Can you substitute sweet potatoes for the pumpkin?
Hi Deborah, we haven’t tested it ourselves, but yes, you should be able to use sweet potato puree in place of the pumpkin here. Enjoy!
Perfect! You are so right. It’s easy and better than Pumpkin Pie! Not sure what the negative commenter did wrong but its delicious! Thanks! Phyllis
Husband loves them, but I wonder if they are too soft, should I be able to stack them without them getting stuck to eachother?
Hi Priscilla! These bars are just like smooth, soft pumpkin pie in bar form and would be best stored without stacking. You could try layering them with parchment paper in between them, but they may stick a bit.