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
I found a similar recipe where they use 3 eggs and less cream (3/4 cups) but everything else is the same. Are those two ingredients interchangeable? I like this crust better 🙂 thanks!
These are soo good! Only change I made was doubling the pumpkin spice amount because I like a SPICY pumpkin pie. Will be using the graham cracker/pecan crust every time I make a pumpkin pie now because I absolutely love how they work together.
These are amazing. I made with gf graham crackers. They are oh so good. The pecans make the crust so good. The nice thing is it will feed a lot of people. I will def b making for thanksgiving.
This was very good, but a bit too sweet. Do you think it would affect the texture if I cut the sugar down to 3/4 cup?
I reduced the sugar to 135 grams and used half pumpkin/half mashed sweet potato. We loved it!
What can I substitute for heavy cream?
Hi Joanne, 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.
Hello: Can the crust be made with Biscoff cookies? Thanks
Definitely! Here’s our Biscoff crust recipe.
Thank you! I hope to make these in the next week and my husband is not a fan of graham crackers.
I made these for Canadian Thanksgiving and they were a hit! So much easier than a regular pumpkin pie but with all of the goodness. Perfectly spiced, too. I don’t think I’ll make a regular pumpkin pie ever again. I didn’t have GF graham crackers on hand so I made a GF shortbread crust instead and it worked SO well. Highly recommend if you want a more budget-friendly or nut-free base.
Fabulous recipe! Even my friends who don’t usually like pumpkin pie thought these bars were delicious! I made a few adaptations: For the crust, I used GF Marie cookies in place of the graham crackers. Worked great! Also, because we didn’t have any heavy cream, I substituted 1/2 sweetened condensed milk & 1/2 water to equal the 360ml cream. It also seemed to work just fine! I was somewhat nervous making that change, but it seemed to be just fine in the end (thankfully)!
Sally, thanks so very much for using weight measurements in your recipes. That has been a game changer for me & now I wish every recipe would be written that way.
Is there any way to make the crust without a food processor?
Hi Rebecka, do you have a blender? You can use that instead.
I have a pie (baking) pumpkin at home and I was hoping to make pumpkin pie bars, but read that you prefer canned pumpkin for your recipe. Can you please recommend another recipe, or help me modify your bars, so I can use this pie pumpkin? Or, would it be better in muffins
Hi Sara, are you referring to homemade pumpkin puree made from pie pumpkins? If so, you can certainly use the homemade puree in this recipe. If you are referring to pumpkin pie filling (in the can), we do not have any recipes that call for pumpkin pie filling. We’d recommend waiting until you can purchase a can of pumpkin puree (where pumpkin is the only ingredient). Hope this helps!
I also have fresh pumpkins I want to use and hoped to try it in this recipe but saw your note and wonder if you have suggestions for preparing the homemade pumpkin purée so it works better in this recipe. I have several types of pumpkins but thought I would use the sugar pumpkins first desserts. I look forward to trying this recipe!
I used canned pumpkin pie filling and these turned out great.
Another perfect recipe! My church family loved these. I made the luscious Caramel Pecan sauce, too. Another home run. Thanks Team Sally!
These were so delicious. Hoping maybe you can crack the code for the Publix pumpkin decadent bars. Would love to be able to make them at home since they’re a seasonal item.
Can I sub out Tapioca starch/tapioca flour for the conrstarch?
Hi Jen, we haven’t tested it, but we imagine that *should* work out okay. Please do let us know if you try it.
I did use the Tapioca starch (doubled the amount since Google says to do a 2 to 1 if subbing for corn starch) and it worked wonderfully. Also made using a Macaron flour crust instead of the recipe crust because I had a batch of macaron shells that looked awful that I didn’t want to just throw out. lovely flavor overall and creamy delicious texture!
loved this! can you swap pumpkin puree for sweet potatoes for a sweet potato bar instead?
Sweet potato puree works in place of pumpkin, yes!
Delicious! I made it diabetic friendly.
I made these for Thanksgiving and they were absolutely PERFECT! I’m not sure I’ll ever do a pumpkin pie after making these. The filling is just like pumpkin pie if not better and the graham cracker crust is not only easier but I like it better. I used walnuts because they were all I had on hand and it turned out great. The filling was so creamy and silky, not too sweet and the black pepper really made it perfect. I can’t wait to make them again.
Yum! I made 2 9×9 pans. One in a glass container with pecan crust & one in metal pan with gram cracker only. 2.5c of pumpkin mixture per pan split it equally
I’ve got people who don’t like nuts, but I’m telling you, the pecans make the dessert!
Timing: I saw a comment from Sally’s team in the comments saying 9×9 would likely be less time but to make sure the middle doesn’t jiggle.
My glass container took 35 min & the metal pan took 45 min for no jiggle.
I’m not saying subbing extra gram crackers is wrong but I’m 100% saying making with pecans is RIGHT 😉
Thanks Sally & team for another great recipe!
Taste was wonderful! My husband loves pumpkin pie but not many other pumpkin desserts BUT he loved this one as well!! It’s so easy and fast — it will be a go-to dessert!! Thank you!
These were AMAZING! I made them (along with THESE WERE AMAZING! I made these, along with Sally’s pecan pie bars and lemon bars, also fabulous of course, for a potluck Thanksgiving, and they were perfect. Adding to my yearly desserts. Thanks for another delicious, reliable, delicious recipe! This is why Sally’s recipes are my go-to.
Hi Sally, Kim again. I just saw your faq on high altitude baking. It might be best to bake them at home and take them to my daughter:)
Can this be made with the brown butter pecan pie bar short crust?
Hi Amy, sure can!
I’m thinking of trying these using a muffin or mini muffing tin for a buffet style lunch!
Can I use sweet potato instead of pumpkin? Would I need to make any other adjustments?
Sweet potato puree works in place of pumpkin, yes!
Can I cut the recipe in half and use an 8×8 or 9×9 pan? How long should I bake it in the smaller size pan? Thanks
Hi Carol, you can halve the recipe for a 9×9 pan. We’re unsure of the exact bake time. Enjoy!
I intend to try this very soon. Wondering if you’d consider a Pumpking Filling Swirl Bread…I tried it at Great Harvest and it was fantastic, can’t find a substitute anywhere and live on an island.
We haven’t tried that bread, but you might enjoy our pumpkin bread or even these pumpkin cream cheese muffins. You can make the muffins as a loaf if desired. Let us know if you try it!
This was amazing! I subbed ginger snaps for graham crackers and left out the nuts, it was perfect! Got someone to almost cry in joy eating these Great recipe!
Im so glad i read your review i will definitely get gingersnaps for the crust now Thank you
We love your pumpkin pie recipe, but these are easier and taste just as great! We are a gluten free household, so I just used a box of gluten free graham crackers, and they turned out great!
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!