How To Make Pumpkin Pie Bars With Graham Cracker Crust

pumpkin pie bars with graham cracker crust

Pumpkin pie bars are a great dessert for Thanksgiving, Christmas, or any holiday celebration. They’re easy to make and have the same great taste like pumpkin pie but in a much more convenient form that can be cut into smaller portions. In this article, I will tell you how to make Pumpkin Pie Bars With Graham Cracker Crust from scratch.


A close up of a basket of bread

Graham Cracker Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

2 tablespoons sugar

6 tablespoons butter or margarine, melted

1/2 teaspoon vanilla extract


A plate of food on a table

15 ounces pumpkin puree (not pumpkin pie filling)

1 cup milk

2 eggs

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon vanilla extract


The first step is to preheat your oven to 350 degrees Fahrenheit before starting on the crust. The next step is mixing together all of the ingredients for the crust which includes flour, sugar, cinnamon, salt, butter (or margarine), and vanilla extract until it comes together like dough; then press it evenly into an ungreased 8-inch square baking pan and bake it at 350 degrees Fahrenheit for around 12 minutes.

Once the crust has baked you can take it out of the oven and let it cool while you prepare the filling which consists of pumpkin puree, milk, eggs, sugar, spices (such as cinnamon, cloves, ginger), and vanilla extract mixed in together until smooth; then pour the mixture over top of the crust and bake it at 350 degrees Fahrenheit for around 30 minutes.

Once the pumpkin pie bars with graham cracker crust have finished baking you can let them cool before cutting into them and serving; Enjoy!


If desired, you can substitute 1/2 cup of all-purpose flour with whole wheat flour to give these pumpkin pie bars a healthier spin.

Second recipe


1/2 cup (1 stick) unsalted butter, at room temperature

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (2 ounces) finely ground graham crackers

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted and cooled

1/4 cup packed light brown sugar

1 tablespoon cornstarch

1 teaspoon pumpkin pie spice

1/2 cup (2 ounces) toasted chopped pecans

1 can (15 ounces) pumpkin puree

1 cup heavy cream plus 2 tablespoons, whipped with 1/2 teaspoon vanilla extract and a pinch of salt until medium peaks form


Line an 8-inch square baking dish with parchment paper. Using an electric mixer, beat the butter and sugars on medium speed in a bowl until creamy. Beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, mixing on low speed just until blended. Mix in the graham cracker crumbs. Press two-thirds of the dough evenly into the prepared pan. Reserve the remaining dough. Bake until golden brown, 15 to 17 minutes. Let cool on a wire rack. Increase the oven temperature to 350°F. In a bowl, whisk together the granulated sugar, butter, brown sugar, cornstarch, and pumpkin pie spice until smooth. Fold in the nuts with a rubber spatula. Spread the pecan-sugar mixture evenly over the crust in an even layer. Using a spoon or small offset metal spatula, spread the pumpkin puree in an even layer over top of the pecan mixture

Bake until set in the center and slightly puffed at edges, about 30 minutes. Transfer to a wire rack and let cool completely before cutting into 2-inch squares (you should have 32 bars). Serve with whipped cream.


You can make the crust ahead of time: Wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. The bars can also be made ahead of time: Wrap tightly in plastic wrap and store at room temperature for up to 2 days. Let cool completely before serving.


Pumpkin pie bars with graham cracker crust are a great alternative to traditional pumpkin pie – they’re just as delicious but much easier to make! The graham cracker crust is perfect for holding all of the pumpkin flavors, and the whipped cream on top is the perfect finishing touch. So if you’re looking for a festive dessert that will impress your guests, give these pumpkin pie bars a try!

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