Pumpkin Pie Bars with Gingersnap Crust
These pumpkin pie bars are an easy and crowd-pleasing twist on traditional pumpkin pie. The include everyone's favorite pumpkin pie filling with a buttery crust. We focused on a fun twist using gingersnaps in the crust with cozy flavors to perfectly complement the spices in the creamy pumpkin filling.
Servings: 16 bars
Equipment
- 1 9x9-inch square metal baking pan (Note 5)
Ingredients
Gingersnap Crust
- 10-12 ounces Gingersnap cookies (should yield approximately 2 cups crushed) (Note 1)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (31g) all-purpose flour gluten-free if needed
- 1/2 cup (1 stick; 113g) unsalted butter melted
Pumpkin Pie Filling
- 1 (15-ounce) can pumpkin puree
- 1 cup (213g) light brown sugar packed
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice storebought or homemade (Note 2)
- 1 1/3 cups (315ml) half and half heavy cream works too
- 3 eggs lightly beaten
- Chopped pecans, homemade whipped cream (Note 3), cinnamon sugar, and/or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily remove the bars from the pan.
- Add the gingersnaps to the bowl of a food processor or high-speed blender and pulse in 2-3 second increments until the cookies are broken down and resemble the texture of wet sand.
- Measure out 2 cups of the cookies and transfer to a medium bowl. Stir in the granulated sugar, flour, and melted butter. Stir until completely combined using a rubber spatula. Transfer the crust mixture to the prepared pan. Pre-bake the crust in the preheated oven for 12 minutes.
- While it’s baking, make the filling. Add all of the pumpkin filling ingredients to a large bowl and whisk well until it’s completely combined and all of the yellow streaks from the eggs no longer remain.
- Pour the batter over the partially baked crust. Carefully transfer it back to the oven and bake for 50-55 minutes, or until the edges and middle are set. It should no longer jiggle in the center if you nudge the side of the pan. Cover the pumpkin pie bars with foil if the edges and tops are looking to brown before the center is completely baked.
- Allow the bars to cool completely then remove them from the pan and cut them into squares (Note 4). Cover the bars in plastic wrap or store in an airtight container and store them in the fridge for up to one week. Serve chilled or at room temperature.
Notes
Note 1. Gingersnaps. Use your favorite brand of gingersnap cookies. We used approximately 10 ounces of gingersnaps to yield 2 cups of crushed gingersnaps. You can swap this for 2 cups of crushed graham crackers.
Note 2. Homemade pumpkin pie spice: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and ground allspice.
Note 3. Whipped Cream. Add 1 cup of heavy cream, 2 Tablespoons of granulated sugar, and 1 teaspoon of vanilla extract to a large bowl with an electric mixer or to the bowl of a stand mixer fitted with the paddle attachment. Whip on high speed for 4-5 minutes, until light and fluffy and soft to stiff peaks form.
Note 4. Cutting pumpkin bars. Run a large (7-8 inch) sharp chef's knife under hot water and dry with a towel. Make one smooth cut into the bars, pushing down firmly to cut through the crust. Run the knife under hot water and dry it off between each cut for best results.
Note 5. Metal baking pan. Like in our paleo brownies, we recommend using a metal pan for best results. Glass or ceramic pans take longer to heat up and can prevent the center from cooking before the outsides are over-baked. This is my favorite pan to use for brownies and bars.
Shortbread crust: swap the gingersnap ingredients for the shortbread crust in these gluten-free lemon bars.
Gluten-free pumpkin pie bars: try a gluten-free gingersnap, gluten-free graham cracker crumbs, or a gluten-free shortbread crust.
Nutrition
Serving: 1bar | Calories: 188kcal | Carbohydrates: 21.4g | Protein: 2.1g | Fat: 10.9g | Cholesterol: 61.4mg | Sodium: 114mg | Fiber: 0.6g | Sugar: 17.3g | Vitamin A: 223.8IU | Vitamin C: 0.7mg