Pumpkin Pie Bars
These Easy Pumpkin Pie Bars are like mini pumpkin pies with cinnamon graham cracker crust, a smooth silky pumpkin filling spiced with nutmeg, all-spice and cayenne pepper.
Equipment
- 9x13 baking dish
Ingredients
Pumpkin Pie Filling
- 1 15 oz can pumpkin puree
- 1 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons corn starch
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Graham Cracker Crust
- 1 1/4 cups cinnamon graham cracker crumbs
- 2 tablespoon white sugar
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 degrees (F)
- Using a food processor or rolling pin, crush the graham crackers until they resemble a fine powder.
- Add graham cracker crumbs to a small bowl along with white sugar and melted butter. Mix until mixture resembles wet, crumbly sand.
- Line a 9x13 baking dish with parchment paper. Press wet graham cracker crumb mixture into the dish. Form a solid, smooth crust.
- Pre-bake crust for 8 minutes.
- In the meantime, prepare the filling by whisking pumpkin puree, brown sugar, eggs with the sour cream. Mix for 2-3 minutes.
- Next, add cornstarch, salt, and spices. Mix for an additional 2 minutes until light and airy.
- Remove the graham cracker crust from the oven and briefly cool.
- Once cooled, pour the pumpkin pie filling over the crust. Carefully smooth until it's an even level. If it looks too liquidy - do not worry. It will set.
- Bake bars for 35 minutes until center is set.
- Remove from oven and place in side fridge. Cool for 2-3 hours before slicing and serving. Enjoy!
Video
Notes
To achieve that smooth silky texture in the pumpkin filling you want your ingredients to be room temperature. They incorporate together much easier and prevent over mixing.