Pumpkin pie bars are a delightful twist on the classic pumpkin pie, offering the same rich and creamy flavors in a convenient, handheld form. Perfect for holiday gatherings or a cozy autumn treat, these bars combine a buttery graham cracker crust with a spiced pumpkin filling that will satisfy any sweet tooth.
While most of the ingredients for pumpkin pie bars are common pantry staples, you might need to pick up a few items at the supermarket. Pumpkin puree is essential and can usually be found in the baking aisle. Make sure to get heavy cream for the rich texture of the filling. Spices like ground ginger and ground cloves might not be in everyone's spice rack, so double-check your supplies before heading out.
Ingredients For 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.
Technique Tip for Making Pumpkin Pie Bars
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store or Freeze Your Pumpkin Pie Bars
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.
How to Reheat Leftovers
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.
Best Tools for Making Pumpkin Pie Bars
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.
How to Save Time on Making Pumpkin Pie Bars
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.
Pumpkin Pie Bars Recipe
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Filling
- 1 can pumpkin puree 15 oz
- 2 large eggs
- 1 cup heavy cream
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a baking pan to form the crust.
- In another bowl, mix pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, ginger, cloves, and salt until smooth. Pour over the crust.
- Bake for 45 minutes or until set. Let cool before cutting into bars.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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