Pumpkin Pie Bars with Biscoff Crust

A stack of pumpkin pie bars, topped with a swirl of whipped cream.

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Pumpkin Pie Bars with Biscoff Crust

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.

Prep Time20

Cook Time1 5

Bars Cooling2

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie, Pumpkin Bars, Thanksgiving

Servings: to 24 bars

Author: Stephanie Simmons

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 9x13 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

Canned Pumpkin: Make sure you are using canned pumpkin, not pumpkin pie filling. Canned pumpkin contains just one ingredient - pumpkin puree, whereas pumpkin pie filling has the other ingredients, like spices, already added.

Nutrition Info: Nutrition info is for the bars (based on 12 slices) with the whipped cream.

Nutrition