Creamy Pumpkin Pie Bars
Creamy Pumpkin Pie Bars are a cozy seasonal treat featuring a buttery crust and smooth pumpkin filling, perfect for fall gatherings.
Ingredients
For the crust
- 1 ¾ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling
- 1 can (15 oz) pure pumpkin puree
- 1 cup sweetened condensed milk For a Halal-friendly alternative, use coconut cream.
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of a greased 9x13 inch baking pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes and let it cool slightly.
Making the Filling
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until everything is smooth and well combined.
Baking
- Pour the pumpkin filling over the cooled crust and spread it evenly.
- Bake in the oven for 40-50 minutes or until the filling is set and the top is slightly firm to the touch.
- Allow the bars to cool completely before slicing them into squares or rectangles.
Serving
- Top with whipped cream or your favorite toppings, and serve chilled or at room temperature.
Notes
For best results, avoid overmixing the filling to maintain a creamy texture. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.