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–+ servings

Pumpkin Pie Dessert Bars

Prep Time 15 minutes
Cook Time 45 minutes
Crust Cooking Time 10 minutes
Total Time 1 hour 10 minutes

Equipment

  • Food Processor
  • Medium Bowl
  • Large Bowl
  • 9x9 Baking Pan

Ingredients  

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs, about 30-32 cookies
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, melted

Pumpkin Pie Filling

  • 1 15 ounce can pumpkin puree
  • ¾ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¾ teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 12 ounce can evaporated milk
  • 1 teaspoon vanilla extract

Instructions 

Gingersnap Crust

  • Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  • In a food processor, pulse gingersnap cookies until finely ground into crumbs.
  • In a medium bowl, combine the gingersnap crumbs, granulated sugar, salt, and melted butter.
  • Mix until crumbs are evenly moistened.
  • Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  • Bake crust for 8-10 minutes until lightly set. Remove from oven and let cool slightly while preparing filling.

Pumpkin Pie Filling

  • In a large bowl, whisk together the pumpkin puree, granulated sugar, spices, and salt.
  • Add eggs and the egg yolk one at a time, whisking well after each addition.
  • Gradually whisk in evaporated milk and vanilla extract until smooth and well combined.

Pumpkin Pie Dessert Bars

  • Pour filling over the pre-baked crust.
  • Bake at 350°F for 45-50 minutes, or until the edges are set and the center is just slightly jiggly (will set as it cools), and a knife inserted 1 inch from the edge comes out clean.
  • Cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight for best results.
  • Using the parchment overhang, lift bars from the pan.
  • Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
  • Top with freshly whipped cream just before serving.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  The nutritional value will vary based on the brand and type of cookies used for the crust and the brand for the other ingredients.  The nutritional value does not include any additional toppings or substitutions.
 
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.