Pumpkin Pie Bars

I hate pumpkin pie. It’s not the flavor I have problems with, it’s the texture. Custards just completely gross me out. Fortunately these bars taste like pumpkin pie, but have more of a cheesecake texture, which I love!

I also like graham cracker crust about a hundred times more than regular pie crust, so this recipe has that going for it too.

The recipes I found for pumpkin pie bars all had an oatmeal mixture and buterscotch chips sprinkled over the top, but I wanted to keep it simple. The filling isn’t overly sweet, but it goes perfectly with the crust. I think these should replace pumpkin pie as the standard Thanksgiving dessert.

Mike and I made the mistake of putting the pan on the table and taking turns cutting pieces. Over half the pan disappeared within about ten minutes. Oops.

Pumpkin Pie Bars


  • 1 stick butter, melted
  • 15 graham crackers, crushed (2 cups crumbs)
  • 1/3 cup sugar
  • Filling
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 3/4 cups canned pumpkin (15 oz. can)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 F and line a 13 x 9 baking pan with foil. Spray the foil with nonstick spray.
  2. To make the crust, combine the graham cracker crumbs, butter, and sugar, and press into the bottom of the foil-lined pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
  3. To make the filling, beat the cream cheese and sugar together in a stand mixer until smooth. Add the eggs, mix well, then scrape down the sides of the bowl and add the pumpkin, spices, and vanilla and mix until smooth.
  4. Pour the filling over the crust and bake for 25 minutes. Cool in the pan, then lift the foil out and cut into bars.

(adapted from Joy the Baker)

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4 comments to Pumpkin Pie Bars

  • I hated the texture of pumpkin pie growing up. I’m starting to get past that! I’m making a classic pumpkin pie for Thanksgiving this year (with a caramel apple one too – yum!), but these bars would be a great substitution!

    HAPPY THANKSGIVING! I hope your little one enjoys her first big holiday! :)

  • It’s probably a good thing I’m not so into sweets or things wouldn’t make it to our table at all!

  • Jillian B.

    I am not a fan of pumpkin pie, but I had a couple of cans of filling left over from Thanksgiving and was in the mood the bake. I am trying this recipe (the pan is cooling on the counter as I type) and have my fingers crossed. By the way, I added pecan chips and coffee to the graham cracker base. Thanks, Cate!

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