Pumpkin Pie Bars - 2teaspoons

Pumpkin Pie Bars

Delicious pumpkin pie without the hassle of pie crust!
Course Dessert
Servings 12 -18
Author 2teaspoons



  • 1 1/2 cups crushed ginger cookies or graham crackers. This was about 3 cups uncrushed for me.
  • 1/2 cup chopped pecans or 1/2 cup additional cookies or crackers
  • 6 tablespoons butter


  • 1 cup heavy cream
  • 2 eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree 15 ounce can or prepared fresh*
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon**
  • 1 teaspoon ground nutmeg**
  • 1 teaspoon ground ginger**
  • 1/2 teaspoon ground allspice**
  • 1/2 teaspoon ground clove**
  • 1/2 teaspoon salt


  • whipped cream
  • chopped pecans
  • cinnamon
  • nutmeg


  1. Preheat oven to 350 degrees F.
  2. Pulse cookies and pecans in blender or food processor until they are crumbs. Melt butter (I did this by microwaving for 30 seconds) and mix together crumbs and butter. Press mixture into bottom of a 9"x13" baking pan and bake for about 10 minutes.

  3. While crust is baking, whisk together milk, eggs, cornstarch, and vanilla in medium bowl. Set aside.
  4. Combine pumpkin, sugar, maple syrup, spices, and salt in a large sauce pan. Heat on medium heat, stirring frequently, until thick and shiny, about 10-15 minutes. Remove from heat and stir in cream mixture until combined.
  5. Slowly pour filling over warm crust, being careful not the disrupt the crust.
  6. Bake until center is no longer jiggly, about 40 minutes. Let cool completely on wire rack. Cover and cool in refrigerator for at least 1 hour. Slice, top with whipped cream, pecans, and spices. Enjoy!

Recipe Notes

*Do not use pumpkin pie mix
**All spices can be replaced with 1 1/2 tablespoons Pumpkin Pie Spice