Gingersnap Pumpkin Pie Bars

These pumpkin bars are so fun. A gingersnap-flavored graham cracker crust, classic pumpkin pie filling, and homemade whipped cream on top.

No shade to the store bought crust or the store bought whipped cream, but making both from scratch makes the biggest difference. I mean, how many times a year do you get to make pumpkin pie?

I used my food processor to make the crust.

You may also like: Pumpkin Loaf with Cream Cheese Frosting, Apple Cinnamon Cupcakes, Chewy Gingerbread Cookies, Brown Butter Pumpkin Spice Rice Krispie Treats

Gingersnap Pumpkin Pie Bars

These pumpkin bars are so fun. A gingersnap-flavored graham cracker crust, classic pumpkin pie filling, and homemade whipped cream on top. No shade to the store bought crust or the store bought whipped cream, but making both from scratch makes the biggest difference.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 12 bars

Ingredients Method Notes

Ingredients

  

Spiced graham crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
• 1 tbsp molasses
• 1 tsp ground ginger
• 1/2 tsp cinnamon

Pumpkin filling

• 1 can pumpkin puree (15 oz)
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 eggs
• 1 can evaporated milk (12 oz)
• 1 tsp vanilla

Homemade whipped cream

• 1 pint heavy cream
• 1/4 cup powdered sugar
• Seeds from 1 vanilla bean, or 1 tsp vanilla extract

Method

 

1. Line an 8.5×11 pan with parchment so it hangs over the sides like a sling.
2. Mix the crust ingredients, press firmly into the pan, and bake at 350°F for 8 to 10 minutes until it smells toasty. Let it cool.
3. Whisk the filling ingredients until smooth and pour over the cooled crust.
4. Bake at 350°F for 40 to 50 minutes, until done.
5. Cool 1 hour, then refrigerate at least 2 hours. Lift out with the parchment and cut into 12 bars with a hot, dry knife, wiping between cuts.
6. Whip the cream, powdered sugar, and vanilla to soft peaks. Top each bar with a dollop just before serving.

Notes

Baked in an 8.5×11 pan.

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