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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.
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Prep Time 20 minutes
Cook Time 45 minutes
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 8.5x11 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 8.5x11 pan.