I’m a pumpkin purist. I prefer my pumpkin spice in basic form. Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, 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 Pumpkin Pie Rice Krispie Treats (a spin on my classic Rice Krispie Treats!)
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!
