Print

Best Easy Pumpkin Pie Bars with Gingersnap Crust

pumpkin pie bars with gingersnap crust - featured image
Print Recipe

These pumpkin pie bars feature a spicy, buttery gingersnap crust and a creamy, perfectly spiced pumpkin filling. They’re simple enough for a Tuesday night baking session and impressive enough for a holiday table.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, finely crushed
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • Pinch of salt
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×9 pan with parchment paper, leaving some overhang on two sides.
  2. Make the crust: Pulse the gingersnaps in a food processor until they become fine crumbs. Transfer to a medium bowl, add the sugar and salt, then pour in the melted butter. Stir with a fork until every crumb is moistened and the mixture looks like wet sand.
  3. Press the crust into the pan: Dump the crumbs into your prepared pan and press them down firmly and evenly. Use the bottom of a flat measuring cup or a glass to really compact them. Pre-bake the crust for 10 minutes, then let it cool for 5 minutes on a wire rack.
  4. While the crust cools, make the filling: In a large bowl, whisk the pumpkin puree and sweetened condensed milk until smooth. Add the eggs one at a time, whisking gently after each. Add the vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until everything is uniform and the color is consistent.
  5. Pour the filling over the crust: Gently pour the pumpkin mixture over the pre-baked crust. Tilt the pan slightly to spread it evenly, or use a spatula to nudge it into the corners. Tap the pan on the counter a few times to release any air bubbles.
  6. Bake for 40-45 minutes. The edges should look set and slightly puffed, while the center will still jiggle slightly when you gently shake the pan.
  7. Cool completely: Place the pan on a wire rack and let it cool to room temperature, about 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
  8. Slice and serve: Use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for the neatest edges.

Notes

Don’t over-bake; the center should jiggle like Jell-O when pulled out. Let the bars chill fully for clean slices. Use room temperature ingredients to avoid lumps. Press the crust firmly to prevent crumbling. For extra clean slices, run your knife under hot water, dry it, and slice between each cut.

Nutrition

Keywords: pumpkin pie bars, gingersnap crust, easy pumpkin dessert, fall dessert, Thanksgiving dessert

Find it online: https://lindabake.com/best-easy-pumpkin-pie-bars-with-gingersnap-crust/