Pumpkin Pie Bars Recipe

Graham cracker crumbs: Crushed graham crackers used as the base for the crust.

Sugar: Adds sweetness to the crust and filling.

Melted butter: Binds the graham cracker crumbs together to form the crust.

Pumpkin puree: Provides the main flavor and texture for the filling.

Eggs: Helps to set the filling and give it structure.

Heavy cream: Adds richness and creaminess to the filling.

Brown sugar: Sweetens the filling and adds a hint of molasses flavor.

Ground cinnamon: Adds warm, spicy notes to the filling.

Ground ginger: Contributes a subtle, spicy kick to the filling.

Ground cloves: Adds depth and warmth to the spice blend.

Salt: Enhances the overall flavor of the filling.

When pressing the graham cracker crumbs mixture into the baking pan, use the bottom of a flat measuring cup to ensure an even and compact crust. This will help the pumpkin pie bars hold together better when you cut them.

• graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the crust.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crust together.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water per egg) can help bind the filling together for a vegan option.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, enhancing the overall flavor.

• ground ginger - Substitute with fresh grated ginger: Fresh grated ginger provides a more intense flavor; use half the amount.

• ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness and can be used in the same quantity.

• Allow the pumpkin pie bars to cool completely at room temperature before storing. This ensures they set properly and maintain their texture.

• Once cooled, cut the bars into individual servings. This makes it easier to grab a piece whenever you want without having to thaw or reheat the entire batch.

• For short-term storage, place the bars in an airtight container. Layer them with parchment paper between each layer to prevent sticking. Store in the refrigerator for up to 5 days.

• If you plan to store the bars for a longer period, freezing is a great option. Wrap each bar individually in plastic wrap to protect them from freezer burn. Then, place the wrapped bars in a resealable freezer bag or an airtight container.

• Label the container with the date to keep track of how long they’ve been stored. Pumpkin pie bars can be frozen for up to 2 months without losing their delicious flavor and texture.

• When you’re ready to enjoy a frozen bar, simply remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for about 30 minutes.

• To reheat, if you prefer your pumpkin pie bars warm, you can microwave them for about 15-20 seconds. Be cautious not to overheat, as this can make the crust soggy.

• Always ensure that the bars are stored in a cool, dry place if they are not being refrigerated or frozen. Avoid exposure to direct sunlight or heat sources, as this can affect their quality and safety.

• Preheat your oven to 350°F (175°C). Place the pumpkin pie bars on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the top from browning too much. Heat for about 10-15 minutes or until warmed through. This method ensures the bars retain their original texture and flavor.

• For a quicker option, use a microwave. Place the pumpkin pie bars on a microwave-safe plate. Cover them with a microwave-safe cover or another plate to avoid drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed. Be cautious not to overheat, as this can make the crust soggy.

• If you prefer a slightly crispier crust, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the pumpkin pie bars directly on the toaster oven rack or on a small baking sheet. Heat for 8-10 minutes, checking frequently to avoid burning. This method gives a nice balance of warmth and a slightly crunchy crust.

• For an unconventional method, try using a skillet. Heat a non-stick skillet over medium-low heat. Place the pumpkin pie bars in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can give the crust a delightful crispness while keeping the filling warm and creamy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pumpkin pie bars in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through. This method is great for achieving a crispy crust while keeping the filling perfectly warm.

• Oven: Used to bake the pumpkin pie bars at the specified temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the graham cracker crumbs, sugar, and melted butter for the crust.

• Mixing bowl: Another one is required to mix the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, ginger, cloves, and salt until smooth.

• Baking pan: Used to press the crust mixture into and to pour the pumpkin mixture over for baking.

• Measuring cups: Essential for accurately measuring the graham cracker crumbs, sugar, melted butter, pumpkin puree, heavy cream, and brown sugar.

• Measuring spoons: Needed to measure the ground cinnamon, ground ginger, ground cloves, and salt.

• Spatula: Useful for pressing the crust mixture into the baking pan and for scraping the pumpkin mixture out of the mixing bowl.

• Whisk: Used to mix the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, ginger, cloves, and salt until smooth.

• Cooling rack: Allows the baked pumpkin pie bars to cool properly before cutting.

• Knife: Needed to cut the cooled pumpkin pie into bars.

• Cutting board: Provides a surface to cut the pumpkin pie bars on.

Prepare the crust in advance: Mix the graham cracker crumbs, sugar, and melted butter ahead of time and store in the fridge.

Use canned pumpkin puree: Save time by using canned pumpkin puree instead of making your own.

Pre-measure spices: Measure out the cinnamon, ginger, cloves, and salt before you start cooking.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and cleanup.

Cool quickly: Place the baked bars in the fridge to cool faster before cutting.