Dive into the fall season with delicious Pumpkin Pie Bars made with gingersnaps, pumpkin, and plenty of great flavor! These bars make a fabulous grab-and-go dessert.
Deliciously autumnal pumpkin pie bars
Are you ready to taste fall in one delicious treat? These pumpkin pie bars are for you!
Made with a delicious gingersnap crust and filled with the richest pumpkin filling, these bars make a fabulous dessert. Enjoy them as a sweet treat after Thanksgiving dinner or just make them over the weekend to get into the spirit of fall!
These tasty treats are made without flour and with ingredients like butter, sugar, coconut cream, and of course, pumpkin!
Ingredients in pumpkin pie dessert bars
First up for this recipe, we will be making a gingersnap crust. Similar to a pie crust, it comes together with melted butter and sugar. After that, we’ll fill it with a delicious pumpkin and coconut cream filling.
- Gingersnaps: To kick off the crust, you will need 30 gingersnaps. These work similarly to graham crackers and are going to create the most delicious base for these bars!
- Melted butter: Next, you will need 7 tbsp of melted butter. Feel free to melt it in the microwave, but don’t add it to the crust mix until it has cooled.
- Coconut sugar: Next, use 1/4 cup of coconut sugar. If preferred, you can use the same amount of brown sugar.
- Salt: Lastly, add a pinch of salt for flavor.
- Pumpkin: First up for the filling is 1 15 oz can of pumpkin.
- Eggs: Next, you will need two eggs. These are going to help make the filling the correct texture. Did you know eggs are also a source of potassium and calcium?
- Coconut cream: Coconut cream is up next. Use 2/3 cup.
- Coconut sugar: Follow that with 2/3 cup of coconut sugar.
- Arrowroot powder: Following the sugar, 2 tbsp of arrowroot powder will help the filling come together properly. If preferred, you can use cornstarch instead.
- Pumpkin pie spice: Add a bit more flavor by incorporating 2 tbsp of pumpkin pie spice. If you want to use a homemade pumpkin pie spice, you can do so with cinnamon, ginger, nutmeg, cloves, allspice, and pepper!
- Salt: Last but not least, finish off the filling with a pinch of salt.
Tools used to make this pumpkin pie bars recipe
To make these pumpkin pie dessert bars, you will need a series of kitchen tools. Below is a full list:
- 8×8 baking dish
- Nonstick spray
- Parchment paper
- Food processor
- Spatula or spoon
For measuring, you will need 1 tbsp, 1/4 cup, and 2/3 cup sized measuring cups.
How to make pumpkin pie spice bars
Ready to dive into the baking? This recipe comes together in two parts: the crust and the filling. We’ll mix and bake the crust before doing the same with the filling layer! It comes together easily and in just around 1 hour.
To make these pumpkin pie bars, begin by preheating the oven to 350°F. Grease an 8×8 baking dish with nonstick spray and parchment paper.
Press the mixture into the bottom of the baking dish and press down firmly with the bottom of a glass or your hands. Bake for eight minutes and then let the crust cool.
Next, begin making the filling by adding all of the filling ingredients to the food processor. Blend until everything is well combined, scraping down the sides of the processor as needed. Alternatively, you can use a large bowl and a whisk to mix the ingredients together by hand until they become smooth.
Pour the filling ingredients over the cold crust. Bake the dish for 40 to 45 minutes or until it’s no longer jiggly in the middle. Let it cool on the counter for a few hours and then transfer to the refrigerator to cool for at least four more hours before cutting.
Top with whipped cream and enjoy!
Take your bars to the next level
Want to add a topping to your pumpkin pie bars? Pecans are a fabulous option! When added, they create a nice textured topping and make for the most delicious pumpkin pecan pie bars. You can also pair the bars with some vanilla ice cream for the ultimate dessert!
Wondering how long do pumpkin bars last in the fridge? These bars will stay nice and tasty for around 4 days. Enjoy ’em while they’re fresh! If freezing, enjoy within 1 month.
What kind of pumpkin is best for pumpkin pie bars?
Typically most kinds of pumpkins will work for pie bars, though some note that sweet pumpkins are the preferred variety! However, this isn’t something you have to worry about here, as this recipe uses canned pumpkin (not fresh pumpkin).
Can I use a 9×9 baking dish?
Yes! Really any pan will work — just adjust the baking time accordingly and note that different dish sizes will change the thickness of the bars.
Is pumpkin puree the same as pumpkin pie filling?
Though similar, pumpkin puree and pumpkin filling aren’t quite the same. In many cases, pumpkin puree is actually used to make pumpkin filling! That holds true in this recipe, as we use canned pumpkin, eggs, coconut cream, and more to make the delicious bar filling.
Is there a difference between canned pumpkin and pumpkin pie filling?
The same thing applies here! Canned pumpkin (which is the same as pumpkin puree) and pumpkin pie filling are different in that canned pumpkin is an ingredient used to make the pumpkin filling.
If you liked this recipe, you’ll want to try these!
There are more pumpkin pie recipes where this one came from, starting with an actual pumpkin pie! Treat yourself to one of these delicious ideas.
- Gluten Free Pumpkin Pie (Paleo Recipe)
- Pumpkin Cookie Skillet
- Lightened Up Pumpkin Cheesecake
- The Best Healthy Pumpkin Muffins
All recipes by Erin Morrissey and Photos by Sierra Inn
- 30 gingersnaps
- 7 tbsp melted butter
- 1/4 cup coconut sugar (sub brown sugar)
- pinch salt
- 1 15oz can of pumpkin
- 2 eggs
- 2/3 cup coconut cream (from can)
- 2/3 cup coconut sugar
- 2 tbsp arrowroot (or cornstarch)
- 2 tbsp pumpkin pie spice
- pinch salt
- Preheat oven to 350F. Grease 8×8 baking dish with nonstick spray and parchment paper.
- In a food processor, blend gingersnaps until small crumb. Add in butter, coconut sugar, and salt and blend until well combined.
- Press into bottom of baking dish, patting down firmly with bottom of glass or hand. Bake for 8 minutes and let cool.
- In a food processor, add all filling ingredients. Blend until combined, scraping down sides as needed. Alternatively whisk by hand until smooth.
- Pour filling ingredients over cooled crust. Bake for 40-45 minutes or until no longer jiggly in middle. Let cool on counter for a few hours, then transfer to fridge to cool at least 4 hours before cutting into.
- Top with whipped cream! Enjoy.
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