Why You’ll Love Easy Pumpkin Pie Bars

Recipe

Much easier to make than a traditional pie: no rolling or adjusting a pie crust—just press the crust into the pan.
Depth of flavour: the filling includes real pumpkin puree, heavy cream, maple syrup and a satisfying blend of pumpkin spices.
Convenient and portable: these bars are ideal for potlucks, holiday gatherings or dessert to‑go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

Biscoff cookies (or similar cookie)
Melted salted butter

For the Pumpkin Filling:

Pumpkin puree (not pumpkin pie filling)
Evaporated milk
Heavy cream
Large eggs (room temperature)
Vanilla extract
Maple syrup
Dark brown sugar (packed)
Salt
Ground cinnamon
Ground ginger
Nutmeg
Ground cloves
Allspice
Pinch of black pepper
Corn starch

For the Whipped Cream:

Powdered sugar
Vanilla extract (or vanilla bean paste)
Pinch of nutmeg
Cold heavy cream

Directions

Preheat your oven to 350 °F (about 175 °C). Spray a 9×13 inch pan with nonstick spray and line it with parchment paper so you can lift the bars out later.
Make the crust: Pulse the cookies in a food processor until fine crumbs form. Melt the butter, stir in the crumbs, then press the mixture evenly into the prepared pan. Bake for about 10 minutes.
Make the filling: In a large bowl whisk together pumpkin puree, evaporated milk, heavy cream, eggs, vanilla extract, maple syrup and brown sugar. Then whisk in the salt, spices and corn starch.
Pour the pumpkin filling over the crust. Bake at 350 °F for about 50 to 56 minutes. The edges should be set, and the centre should have a slight wobble. When a toothpick is inserted into the centre it should leave a defined hole. Internal temperature should reach about 190‑198 °F.
Let the bars cool on a wire rack for about one hour, then transfer to the fridge to chill for another hour (or until fully chilled).
Make the whipped cream (just before serving): Beat together powdered sugar, vanilla extract and nutmeg with the cold heavy cream until stiff peaks form. Pipe or dollop the whipped cream onto the chilled bars.
Slice into squares (anywhere from 12 to 24 bars) and serve.

Servings and timing

Prep time: ~20 minutes
Bake time: ~1 hour 5 minutes
Cooling time: ~2 hours
Total time: ~3 hours 25 minutes
Servings: 12 to 24 bars (depending on size)

Variations

For a gluten‑free version: use gluten‑free cookies for the crust (e.g., gluten‑free graham crackers or ginger‑snap style cookies).
Change the crust flavour: instead of Biscoff cookies you could use gingersnaps, graham crackers or another crunchy cookie for a different base flavour.
Alternative sweeteners: you could swap in a different syrup (such as honey) or adjust sugars depending on your preferred sweetness.
Spice variation: alter the amount or type of spices to suit your taste—less nutmeg, more ginger, or try adding cardamom or allspice for a twist.

Storage/Reheating

Store leftover bars (and any whipped cream) in an airtight container in the fridge for up to 3‑4 days.
These bars are best served chilled; reheating is not necessary. If you prefer them slightly warm, you can gently warm a bar in the microwave for about 10‑15 seconds, then top with whipped cream.

FAQs

What kind of pumpkin puree should I use?

Use plain pumpkin puree (just pumpkin) rather than pumpkin pie filling, which already contains sugar and spices.

Can I double or halve this recipe?

Yes — you can double the recipe if you have a large sheet pan and oven space, or halve it and bake in an 8×8 or 9×9 inch pan.

Can I use a store‑bought pie crust instead of a cookie crust?

Yes, though the recipe is built around a cookie crumb crust for ease. If you use a pie crust you will need to blind‑bake it and adjust baking times.

Do I have to chill the bars before slicing?

Yes — chilling helps the filling set properly, ensuring clean slices instead of a loose filling.

Can I omit the whipped cream topping?

Yes — the bars taste great on their own, though the whipped cream adds a nice finishing touch of richness and texture.

Can I freeze these bars?

Yes, they can be frozen. Wrap tightly and freeze for up to 1‑2 months. Thaw in the fridge before serving.

Can I use sweetened condensed milk instead of evaporated milk?

No — evaporated milk is used here for its consistency and slightly caramelised flavour without extra sweetness. Using sweetened condensed milk will make it too sweet and change texture.

How do I know when the bars are done baking?

The edges should be set and firm, while the centre should still wobble slightly when you gently shake the pan. A toothpick inserted in the centre should leave a defined hole.

Can I make these ahead of time for a gathering?

Absolutely — you can bake the bars, chill them, and wait to add whipped cream until just before serving. They store well in the fridge for a few days.

What size pan produced the servings listed?

The recipe uses a 9×13 inch pan, producing about 12 large bars or up to 24 smaller ones depending on how you cut them.

Conclusion

These pumpkin pie bars bring the best of both worlds: the flavour of a festive pumpkin‑spiced pie and the ease of a bar dessert. With a crisp cookie crust, a rich, creamy filling, and a dollop of whipped cream, they’re perfect for holidays, special occasions or simply satisfying a sweet seasonal craving.