Print

Easy Pumpkin Pie Bars with Gingersnap Crust: Easy Fall Dessert

pumpkin pie bars - featured image
Print Recipe

These easy pumpkin pie bars feature a crunchy gingersnap crust and a creamy, spiced pumpkin filling. They’re a fuss-free alternative to traditional pumpkin pie, perfect for fall gatherings and weeknight baking.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream
  • 2/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: Place the gingersnap cookies in a food processor and pulse until you have fine crumbs (about 2 cups). Alternatively, crush them in a zip-top bag with a rolling pin. Transfer the crumbs to a medium bowl, add the melted butter, sugar, and salt, and stir with a fork until evenly moistened (like wet sand).
  3. Press the crust into the prepared pan firmly and evenly using the bottom of a measuring cup or a flat glass. Press all the way to the edges and slightly up the sides if desired.
  4. Bake the crust for 8 minutes. While it bakes, start on the filling.
  5. Make the filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, and vanilla extract until smooth. In a small separate bowl, whisk the cornstarch, pumpkin pie spice, cinnamon, and salt together.
  6. Sprinkle the dry spice mixture over the pumpkin mixture and whisk until fully incorporated. The filling will be smooth and slightly thick.
  7. Pour the filling over the pre-baked crust. Gently tilt the pan to spread it evenly, or use a spatula.
  8. Bake for 25 to 30 minutes. The edges should look set and slightly puffed, but the center will still jiggle a tiny bit when gently shaken.
  9. Cool completely at room temperature (at least 1 hour), then transfer to the refrigerator and chill for at least 2 hours, or overnight.
  10. Once fully chilled, lift the bars out of the pan using the parchment paper handles. Place on a cutting board and slice into 9 or 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip pre-baking the crust to keep it crunchy. Use room temperature eggs to avoid lumps. Watch baking time carefully to prevent cracking. Chill fully before slicing for clean edges. For gluten-free, use gluten-free gingersnaps. For dairy-free, substitute heavy cream with full-fat coconut cream and use vegan butter.

Nutrition

Keywords: pumpkin pie bars, gingersnap crust, easy fall dessert, pumpkin bars, Thanksgiving dessert, no-roll crust

Find it online: https://platebelle.com/easy-pumpkin-pie-bars-with-gingersnap-crust-easy-fall-dessert/