Easy Pumpkin Pie Bars with Gingersnap Crust

If your love of pumpkin is anything like mine, you have to try these Easy Pumpkin Pie Bars with Gingersnap Crust. They are a little square of Thanksgiving on a plate. A creamy mix of pumpkin and evaporated milk mixed with warm spices – cinnamon, ginger, nutmeg, and cloves – is poured over a tasty gingersnap crust. It’s that easy! They are like a perfect little square of autumn holidays on a plate. Serve topped with whipped cream – even the one from the can – or a side of vanilla ice cream. These are sure to become everyone’s  a huge hit at the Thanksgiving table. Best of all, unlike traditional pumpkin pie, these bars are easy to take long.

Why You Should Give This Recipe a Try

This is truly one of the easiest pumpkin desserts to make! The crust is just two ingredients. The filling can be mixed in one bowl and poured right over the crust. There are no special techniques required. It is a truly great recipe for the newbie baker!

Pumpkin pie dessert bars are easily portable. I commute by train each day and every year on the Wednesday before Thanksgiving, I see people juggling a ton of suitcases and pies. I wonder how many of those pies actually make it to their destination. These squares are as tasty as pumpkin pie but you can easily transport them in an airtight container.

Recipe Ingredients

Gingersnaps

Butter

Pure pumpkin puree

Eggs

Brown sugar

Cinnamon

Ginger

Nutmeg

Ground cloves

Evaporated milk

Ingredient Notes

Make sure you are using pumpkin puree and not pumpkin pie filling.

The eggs should be at room temperature. Didn’t read the recipe through before starting? See the Tips & Tricks for bringing the eggs to the right temp.

Don’t have all these individual spices on hand? You can use 2 teaspoons of pre-made pumpkin pie spice instead.

Step-by-Step Instructions

1. Preheat the oven to 425 degrees F.

2. Line a 9×13 baking pan with parchment paper.

3. Place the gingersnaps in the bowl of a food processor and pulse until the cookies are crumbs.

4. Melt the butter in a microwave safe dish. 

5. Place the gingersnap crumbs and melted butter in a medium bowl. Mix with a fork until the crumbs are moistened.

6. Pour the crumbs into the prepared baking pan. Spread the crumbs out evenly in the pan, pushing down gently to pack them in. I like to use a measuring cup for this. Set aside.

7. Place the pumpkin, eggs, brown sugar and spices into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined, scraping down the sides and bottom. NOTE: You don’t have to have a stand mixer for this. You use a hand mixer or a wooden spoon if necessary.

8. Add the evaporated milk and mix on low until combined.

9. Pour the pumpkin mixture over the prepared gingersnap crust. Smooth with a spatula.

10. Bake at 425 degrees for 15 minutes.

11. Lower the heat to 350 degrees and bake for another 35 minutes. See the FAQs for tips on how to know when your bars are done.

12. Let the bars cool in the pan and cut them directly from there.

13. Serve topped with whipped cream – or with a side of vanilla ice cream. Maybe both.

Check out the printable recipe card for specific quantities and step-by-step directions

Storage

Store in an airtight container in the refrigerator for up to four days.

Tips & Tricks

It’s easy to bring your eggs to room temperature. Simply fill a bowl with hot tap water and gently submerge the eggs. Let them sit for about five minutes.

You can avoid having the parchment paper slide all around in the pan by attaching the overhang to the pan with binder clips.

Don’t have a food processor? Place the gingersnaps in a large Ziploc bag. Squeeze out the air and seal the bag. Hit the cookies with a heavy object until they become crumbs. I like to use a rolling pin for this.

Mix your ingredients on low speed. Any faster and it will splash everywhere. 

Always scrape down the sides and up from the bottom of the mixing bowl to ensure everything gets incorporated.

You can make your own pumpkin spice mixture from all of the spices in this recipe. Simply quadruple the amount (or more, if you’d like) and store in a small jar.

FAQs

How do you know when the bars are done?

The center of the filling will be firm, not jiggly, and a knife inserted into the middle will come out clean. I gently tap the side of the pan with my oven mitt to check for movement. 

How long do you need to wait before cutting the pumpkin bars?

Wait until the bars are completely cool before slicing.

How do you keep pumpkin bars from “sweating?”

Store your pumpkin pie bars in an airtight container in the fridge to keep moisture from forming on the top.

Love the taste of pumpkin – as do I? Then try some of these other pumpkin recipes:

Pumpkin snickerdoodles

No churn pumpkin ice cream

Pumpkin chocolate chip cookies