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.
- 1 stick butter, melted
- 15 graham crackers, crushed (2 cups crumbs)
- 1/3 cup sugar
- 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
- Preheat the oven to 350 F and line a 13 x 9 baking pan with foil. Spray the foil with nonstick spray.
- 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.
- 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.
- 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