Description
All the taste and vibes of a pumpkin pie - without all the hassle! These pumpkin pie bars have a brown butter graham cracker crust, and an easy pumpkin pie filling. They come together quickly and are a great make ahead dessert. The best part - the filling has no eggs, so these pumpkin bars will not crack on you like a pumpkin pie can!
Ingredients
Scale
Crust
- One Graham Cracker Crust, made with quantities for a 9" square pan, baked and cooled
Pumpkin Pie Filling
- 100g granulated sugar
- 60g all-purpose flour
- 100g light or dark brown sugar
- 2 tsp pumpkin pie spice or mixed spice (I have a homemade pumpkin spice recipe)
- 230g whole milk
- 155g heavy cream
- 210g pumpkin puree
- 1 tsp vanilla bean paste or extract
- pinch of salt
Whipped Cream or Powdered Sugar for topping, optional (I lightly whipped some cream then piped it on with a french star tip)
Instructions
- Prepare the graham cracker crust using the quantities for a 9" square pan (the quantities are in the recipe notes in the recipe card). Cool completely.
- Preheat the oven to 375°f / 190°c.
- In a medium bowl, whisk together the granulated sugar and flour. Add the brown sugar and pumpkin spice and mix to incorporate.
- In a separate medium bowl, whisk together the milk, cream, pumpkin puree, vanilla, and salt.
- Add to the dry ingredients and whisk until just combined. It will be liquid - it is meant to be like this, don't worry!
- Pour the pumpkin pie filling over the cooled graham cracker crust and transfer to the oven. If you are worried about slopping, place the pan with the crust on the rack first and then pour the filling into it. If there are bubbles on the surface you can gently torch the surface with a blow torch to pop them.
- Bake the pumpkin bars for 25-30 minutes until set - the edges will puff up a little but will drop back down once they are out of the oven. You want a tiny bit of a jiggle in the middle of the bars still.
- Remove from the oven and leave to cool on a wire rack, then refrigerate until chilled. Cut into squares.
- Serve with whipped cream or a dusting of powdered sugar.