If you’re looking for a dessert that combines creamy pumpkin pie bars with ease and deliciousness, you’ve found it! These bars are a perfect blend of smooth filling and a crunchy graham cracker crust. They’re delightful for any occasion, healthy enough for guilt-free snacking, and kid-approved!
Table of Contents
The Easiest Creamy Pumpkin Pie Bars Recipe
Why You’ll Love These Pumpkin Pie Bars
These creamy pumpkin pie bars are the ultimate dessert for fall. They deliver a rich and velvety filling made with Greek yogurt, ensuring a satisfying texture. Plus, the easy-to-make graham cracker crust adds a delightful crunch. These bars are great for gatherings or cozy nights in, making them a must-try!
Key Ingredients for Creamy Texture
To achieve that luscious creaminess, we rely heavily on full-fat Greek yogurt and canned pumpkin purée. Together, they create a balanced flavor that’s both indulgent and comforting. You’ll also enjoy the warm spices that make each bite feel like a hug.
Ingredients for Creamy Pumpkin Pie Bars
For the Graham Cracker Crust
- 9 graham crackers (approx. 1 1/2 cups)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 5 tablespoons melted unsalted butter
For the Creamy Pumpkin Filling
- 1 3/4 cups full fat plain Greek yogurt
- 1 cup canned pumpkin purée
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
Step-by-Step Guide to Making Pumpkin Pie Bars
Preparing the Graham Cracker Crust
Start by preheating your oven to 325°F. Then, spray an 8×8 inch square baking pan with cooking spray. In a food processor, pulse the graham crackers until they become fine crumbs. Add the brown sugar, cinnamon, ginger, and salt, pulsing to combine. Next, pour in the melted butter and pulse until everything is combined. Press the mixture firmly into the bottom and sides of the prepared pan. Bake for 12-14 minutes until it’s lightly golden and let it cool for several minutes.
Making the Smooth Pumpkin Filling
Wipe the food processor bowl clean and add the Greek yogurt, pumpkin purée, brown sugar, eggs, and vanilla extract. Purée until the mixture is smooth, scraping down the sides as needed. Then, add the pumpkin pie spice, cinnamon, salt, and cornstarch, puréeing again until well combined.
Assembling and Baking the Bars
Pour the creamy pumpkin filling over the cooled crust. Gently tap the pan on the counter to release any air bubbles. Bake on the middle rack for 35-45 minutes, or until the center jiggles slightly when shaken.
Cooling and Chilling for Perfect Texture
Once baked, cool the bars to room temperature. For optimal texture, refrigerate for at least 2 hours before serving. These chilling steps are essential for that perfect creamy bite!
Tips for Perfect Pumpkin Pie Bars
The Importance of Full-Fat Greek Yogurt
Using full-fat plain Greek yogurt is crucial for achieving a rich and creamy texture. If you use non-fat yogurt, your bars may end up spongy or curdled, which we definitely want to avoid!
Using Canned Pumpkin Purée vs. Pie Filling
Always opt for canned pumpkin purée instead of pumpkin pie filling. The latter contains added sugars and spices, which can affect the final taste and texture of your creamy pumpkin pie bars.
Alternative Crust Preparation
If you don’t have a food processor, don’t worry! You can crush the graham crackers in a bag using a rolling pin. This method works just as well and still gives you that delicious crust.
Serving and Storing Your Pumpkin Pie Bars
Delicious Serving Suggestions
Serve your creamy pumpkin pie bars topped with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of flavor. They are perfect for holiday gatherings or cozy dessert nights.
How to Store Leftover Bars
To keep your pumpkin pie bars fresh, store them in the refrigerator. They will last for up to a week, but I doubt they’ll stick around that long!
Related Recipes to try
- Oreo Cookies Cream Cheesecake Bars
- Peach Cake
- Pisces Cake
- Nutty Golden Cake With A Crunchy Topping
- Yellow Cupcakes
- Easter Cupcakes
FAQs
What ingredients do I need?
You will need graham crackers, brown sugar, cinnamon, ginger, salt, unsalted butter, full fat plain Greek yogurt, canned pumpkin purée, brown sugar, eggs, vanilla extract, pumpkin pie spice, and cornstarch.
How do I make the crust?
To make the crust, pulse graham crackers with brown sugar, cinnamon, ginger, and salt in a food processor. Add melted butter and press into a baking pan. Bake until lightly golden.
Can I use a different pie spice?
Yes, you can use your favorite pie spice blend or even create your own mix to customize the flavor of your creamy pumpkin pie bars!
Conclusion
These creamy pumpkin pie bars are not just easy to make but are also a delightful treat to enjoy anytime. For more inspiration, check out our Pinterest page for a collection of recipes that will satisfy your sweet tooth and elevate your dessert game!
Creamy Pumpkin Pie Bars: Irresistibly Delicious and Easy
Equipment
- skillet
- mixing bowl
Ingredients
- Crust:
- 9 graham crackers approx. 1 1/2 cups
- 2 tablespoons brown sugar
- 1 /2 teaspoon cinnamon
- 1 /4 teaspoon ground ginger
- 1 /4 teaspoon salt
- 5 tablespoons melted unsalted butter
- Filling:
- 1 ¾ cups full fat plain Greek yogurt
- 1 cup canned pumpkin purée
- 1 /2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 /2 teaspoon cinnamon
- 1 /4 teaspoon salt
- 1 ½ tablespoons cornstarch
Instructions
- Preheat oven to 325°F. Spray an 8×8 inch square baking pan with cooking spray.
- Prepare the crust: Pulse graham crackers in a food processor until fine crumbs. Add brown sugar, cinnamon, ginger, and salt; pulse to combine. Add melted butter and pulse until combined. Press mixture firmly into the bottom and sides of the pan. Bake for 12-14 minutes until lightly golden. Cool for several minutes.
- Prepare the filling: Wipe the food processor bowl clean. Add Greek yogurt, pumpkin purée, brown sugar, eggs, and vanilla. Purée until smooth. Scrape down sides. Add pumpkin pie spice, cinnamon, salt, and cornstarch. Purée again until smooth.
- Pour filling over the baked crust. Tap the pan on the counter to release air bubbles. Bake on the middle rack for 35-45 minutes until the center jiggles slightly when shaken.
- Cool bars to room temperature. Refrigerate for at least 2 hours before serving. Serve topped with whipped cream and cinnamon.
Notes
– Use canned pumpkin purée, not pumpkin pie filling.
– A food processor is recommended, but the crust can be made by crushing graham crackers in a bag with a rolling pin.
– Serve chilled.