This post contains affiliate links. Please see our disclosure policy.
Pumpkin Pie Bars are the best of both classic Pumpkin Pie and easy, portable dessert bars! My pumpkin pie filling has incredible depth of flavor, and doesn’t leave you with a partial can of evaporated milk! It’s baked atop a crisp biscoff crust (no fussing with pie crust!). These bars will fly off the plates anywhere you take them.
Why you’ll love Pumpkin Pie Bars:
- Easier than Pie – Pie bars are much easier to make than traditional pumpkin pie! The filling is a simple mixture, whisked up in one bowl, then poured over a press-in cookie crumb crust. Any level baker can master this recipe!
- Incredible Flavor – My pumpkin pie filling uses heavy cream for extra rich flavor, along with plenty of real pumpkin, pumpkin spices, and maple syrup.
- Portable Dessert – These hand-held bars are perfect for any occasion, from Thanksgiving or Friendsgiving, to game day!
Recipe Substitutions:
- Gluten-free – Use gluten-free graham crackers or gluten-free gingersnap cookies to make this recipe gluten-free.
- Crust – Any type of crunchy gingersnap cookie will work – it doesn’t have to be biscoff.
How to Make Pumpkin Pie Bars:
Step 1: Make the Crust. Pulse biscoff cookies in the food processor to a fine crumb, then mix with melted butter. Press into an even layer in a 9×13 pan and bake for 10 minutes.
Step 2: Make the Pumpkin Pie Filling. Whisk together pumpkin, eggs, maple syrup, sugar, evaporated milk, heavy cream, spices, and corn starch in a large bowl. Pour over the crust.
Step 3: Bake Bars. Bake as directed in the recipe card below. The bars are done when they edges are set and there’s just a slight wobble to the center. A toothpick inserted in the center should leave a defined hole, and the internal temp should be 190 degrees F.
Step 4: Make Whipped Cream. Beat together powdered sugar, vanilla, nutmeg, and heavy cream until stiff peaks form. Pipe or dollop onto the cooled, sliced bars!
FAQs:
If you have a full sheet pan (18 x 26), and room in your oven, yes you could double this recipe. You can also halve it and bake in an 8×8 or 9×9 pan.
I prefer to use the individual spices instead of a pumpkin pie spice blend, so I can have full control over the quantity of each spice and the flavor. I don’t use the blend, so I recommend sticking to the recipe as written.
More Pumpkin Recipes to Love:
- Pumpkin Coffee Cake
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Best Ever Pumpkin Bars
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Pumpkin Pie Bars with Biscoff Crust
Ingredients
For the Crust:
- 46 whole biscoff cookies, 360 grams
- 1/2 cup salted butter, melted
For the Pumpkin Filling:
- 2 and 2/3 cups pumpkin puree, 640 grams – not pumpkin pie filling, see note below!
- 1 can evaporated milk
- 1/2 cup heavy cream, 120 grams
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 cup maple syrup, 80 grams
- 1 cup + 2 tbsp dark brown sugar, packed, 250 grams
- 1/2 tsp salt
- 4 tsp cinnamon, 9 grams
- 2 tsp ground ginger, 4 grams
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- pinch of black pepper
- 5 tsp corn starch, 15 grams
For the Whipped Cream
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract, or vanilla bean paste
- pinch of nutmeg, to taste
- 3/4 cup cold heavy cream
Instructions
- Prep: Preheat oven to 350° F. Spray a 9×13 inch pan with nonstick spray and line with parchment paper so you can lift the bars out for serving later.
- Make the Crust: Pulse the biscoff cookies in a food processor until you have fine crumbs. In a medium bowl, melt the butter and stir in cookie crumbs. Press crust mixture into prepared pan. Bake this for 10 minutes. Set aside. Keep the oven at 350℉.46 whole biscoff cookies, 1/2 cup salted butter, melted
- Make the Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin, evaporated milk, heavy cream, eggs, vanilla, maple syrup, and brown sugar. Then, whisk in the spices and corn starch.2 and 2/3 cups pumpkin puree, 1 can evaporated milk, 1/2 cup heavy cream, 2 large eggs, at room temperature , 1 tsp vanilla extract , 1/4 cup maple syrup, 1 cup + 2 tbsp dark brown sugar, packed, 1/2 tsp salt, 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp nutmeg, 1/2 tsp ground cloves, 1/2 tsp allspice, pinch of black pepper, 5 tsp corn starch
- Bake: Pour filling over the pre-baked crust. Bake at 350℉ for 50 to 56 minutes. When the bars are done, the edges will appear set and the center will have a slight wobble. A toothpick inserted into the center should leave a defined hole – if the filling is too runny, that hole won't look defined (see photo above). The internal temp of the center of the bars should be about 190℉ to 198℉.
- Cool the Bars: Let bars cool on a wire rack on the counter for an hour or so, then transfer to the fridge to cool for another hour (or until chilled), before slicing and serving.
- Make Whipped Cream: Make this only when you are ready to serve the bars. Visit my recipe on How to Make Homemade Whipped Cream for directions on how to make the whipped cream, and how to stabilize it if you plan on piping it like I did.3 tbsp powdered sugar , 1 tbsp vanilla extract, pinch of nutmeg, to taste, 3/4 cup cold heavy cream
- Serve & Store: Slice the bars into 12 squares or up to 24 squares (or however many you need!), then pipe on whipped cream, or let guests dollop it on themselves. Store leftover bars and whipped cream in an airtight container in the fridge for 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
