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
Hi
Is it possible to substitute evaporated milk for the cream. If so can they still be frozen?
Hi Melody! We’ve tested evaporated milk in our pumpkin pie recipes and it just doesn’t compare to heavy cream for texture and flavor.
If I leave out the pecans in the crust, can I do it without a food processor or blender?
Hi Marie, yes, you could simply crush the graham crackers in a zip-top bag with a rolling pin instead of using a food processor. Enjoy!
Did anyone else have trouble with the crust being too thin & not adhering to pan .
Had a few holes that weren’t easy to correct or fill in before baking.
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!