One of my favorite fall desserts is pumpkin pie. Believe it or not, I used to not like it, but over the years, it has become a staple for Thanksgiving for my family and I every year. This year, I wanted to try a twist on a favorite; these pumpkin pie bars with graham cracker crust are easy to make and easy to share!
The pumpkin pie bars are the perfect balance of spices, pumpkin, crust and whipped cream! If you like pumpkin pie, then you will love these bars!
This cider champagne cocktail is the perfect festive pairing for the pumpkin pie bars for your next gathering or for happy hour this weekend!
For the pumpkin pie bars, if you’re looking to go a traditional route, you can swap out the graham cracker crust for pate brisee, classic pie dough, it is the BEST pie crust!
Graham Cracker Crust:
- 14 graham crackers
- 6 tablespoons melted butter
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 can (15 ounces) solid-packed pumpkin
- ¾ cup packed light-brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon coarse salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoons ground nutmeg
- A pinch of ground cloves
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ½ cup heavy whipping cream, plus more for serving
- Start by making the crust. Preheat the oven to 350 degrees Fahrenheit.
- In a food processor or blender, crush the graham crackers until finely ground.
- Next, in a large bowl, add the graham crackers, melted butter, granulated sugar and ½ teaspoon of cinnamon. Mix until combined.
- In an 8×8 inch baking pan, press the crust evenly within the dish and up the sides of it.
- Bake the crust for 10 minutes. Once baked, let the crust cool completely and then transfer to the refrigerator and let it chill for at least one hour.
- Set the oven temperature to 325 degrees Fahrenheit.
- In a large bowl, mix together the pumpkin, light-brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, vanilla, eggs and ½ cup heavy whipping cream.
- Pour the mixture into the cooled crust, then transfer the pie to the oven. Bake the crust for about 50 to 55 minutes until the center is set but a little wobbly. Remove from the oven and let cool. Refrigerate the pie overnight or for at least six hours in order for it to set.
- When ready to serve, in a bowl, pour the remaining heavy whipping cream, a splash of vanilla and roughly ⅛ – ¼ a cup of granulated sugar based on your preference. Whip until soft peaks form. Serve the pumpkin pie chilled with whipped cream.
What pumpkin recipes are your favorite?