Pumpkin Pie Bars With Graham Cracker Crust Recipe

You’re about to discover my favorite twist on classic pumpkin pie that’ll make your fall baking so much easier. I’ve spent years perfecting these pumpkin pie bars, which combine a buttery graham cracker crust with a silky-smooth pumpkin filling that’s warmly spiced with cinnamon, nutmeg, and ginger. While traditional pies can be fussy, these bars give you all that cozy autumn flavor in perfectly portioned squares that’ll have everyone reaching for seconds. Let me show you how simple they are to make.

Why You’ll Love These Pumpkin Bars

If you’re looking for the perfect fall dessert that’s easier than traditional pie, these pumpkin bars will become your new favorite.

I love how the creamy pumpkin filling pairs perfectly with the buttery graham cracker crust.

You’ll appreciate how they’re portable, pre-portioned, and make enough to feed a crowd.

Plus, you can make them ahead and freeze them for later.

Kitchen Equipment Needed

Before you start whipping up these irresistible pumpkin bars, let’s gather all the kitchen tools you’ll need.

You’ll want a 9×13-inch baking pan, mixing bowls (one large, one medium), measuring cups and spoons, and an electric mixer.

I also recommend having a rubber spatula, food processor for crushing graham crackers, and aluminum foil for easy removal of the bars.

Key Ingredients & Substitutions

The three essential components of these pumpkin pie bars start with a buttery graham cracker crust, creamy pumpkin filling, and heavenly whipped topping. You’ll need pure pumpkin puree (not pie filling), cream cheese, graham crackers, butter, eggs, and warm spices. I love using homemade pumpkin puree, but canned works perfectly. For a gluten-free version, substitute the graham crackers with gluten-free cookies or nuts.

Step-by-Step Baking Instructions

Now that we’ve gathered our ingredients, let’s start making these irresistible pumpkin pie bars!

First, preheat your oven to 350°F and line a 9×13 baking pan with parchment paper.

Mix the graham cracker crumbs with melted butter, press into the pan, and bake for 8 minutes.

While it cools, whisk your pumpkin filling ingredients until smooth, pour over the crust, and bake for 45 minutes.

Storage & Make-Ahead Tips

Since these delicious pumpkin pie bars stay fresh longer than traditional pies, you’ll love having storage options that work for your schedule. Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. I like making these bars a day ahead – the flavors deepen overnight, making them even more irresistible at your holiday gathering.

Recipe Variations & Add-Ins

While these bars are amazing as-is, I love getting creative with different variations that make each batch unique.

Try adding 1/2 cup chopped pecans or walnuts to the filling, or swirl in 1/4 cup caramel sauce before baking.

You can also sprinkle chocolate chips on top, mix in 1 teaspoon of bourbon, or add a gingersnap crust instead of graham crackers.

Serving Suggestions & Garnish Ideas

To make these pumpkin pie bars truly special, I love dressing them up with both classic and creative garnishes before serving.

You can’t go wrong with a dollop of fresh whipped cream and a sprinkle of cinnamon, but I also adore adding crushed pecans, caramel drizzle, or even mini chocolate chips.

For a fancy touch, try piping rosettes of maple-flavored whipped cream along each bar’s edge.