Just a simple gingersnap cookie crumb crust topped with creamy pumpkin pie. Perfect for a busy holiday season! It’s that time of year ya’ll! THE BEST time of year in my opinion. Cooler weather, sweaters, hot drinks, and cozy fires! For these bars, I love a gingersnap crust over a shortbread crust. The gingersnaps bump up those spicy flavors. I also prefer them for our to-die-for Pumpkin Pie recipe.
Ingredients Needed Pumpkin Pie Bars
Pumpkin puree – Pumpkin puree not pumpkin pie fillingGranulated sugar, ground cinnamon, ginger, nutmeg, and allspice – All the spices for pumpkin pie spice.Salt – Salt always enhances the flavor.Eggs – Large eggs, room temperature.Half-and-half – This recipe uses half-and-half but you can substitute evaporated milk or heavy cream.Vanilla extract – Boost the flavor!
Ingredients Need for the Crust
Gingersnap cookies – Good quality gingersnaps!Dark brown sugar, cinnamon, and butter – To bump the flavor of the crust.
Tips
You can swap out the gingersnaps for graham crackers.Make sure the pie filling is set before slicing. Don’t slice the bars right away, they need time to set.Serve topped with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce.
How to Make Pumpkin Pie Bars
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking. Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine. Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan. Bake for 5-6 minutes. In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together. You could use 1 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of cinnamon in place of these spices but I highly recommend the individual spice combination. So much more flavor! Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined. Pour the pumpkin pie filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly. Baking time might differ. Remember not all ovens are the same. Remove from the oven to a wire rack to cool completely to room temperature, then cover and refrigerate to chill completely. Overnight is best. Slice and serve these pumpkin bars with whipped cream.
More Pumpkin Recipes
Better Than Starbucks Pumpkin Bread RecipeEasy Pumpkin CheesecakeGingersnap Crust Pumpkin PieBakery Style Pumpkin MuffinsEasy Pumpkin Cake with Cream Cheese FillingPumpkin Spice Bundt CakePumpkin Spice Latte Biscotti
