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Easy No-Egg Pumpkin Pie Bars with Gingersnap Crust

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These creamy no-egg pumpkin pie bars feature a silky, custard-like filling and a warm, spicy gingersnap crust. They’re perfect for any occasion, from Thanksgiving to a quiet night in, and they set up smooth and clean every time without cracking or weeping.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 7 ounces or 200 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • Pinch of salt
  • 1 can (15 ounces or 425 grams) pumpkin puree
  • 1 can (12 ounces or 354 ml) evaporated milk
  • 3/4 cup packed brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3 tablespoons cornstarch (24 grams)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they turn into fine crumbs. Pour the crumbs into a medium bowl, add the sugar and salt, then pour in the melted butter. Stir with a fork until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan and press it down firmly with the bottom of a measuring cup or a flat glass. Bake for 8 minutes, then set aside to cool slightly while you make the filling.
  4. Mix the dry ingredients for the filling: In a large bowl, whisk together the brown sugar, granulated sugar, cornstarch, pumpkin pie spice, cinnamon, and salt.
  5. Add the wet ingredients: Pour in the pumpkin puree, evaporated milk, and vanilla extract. Whisk everything together until the mixture is completely smooth and silky.
  6. Pour the filling over the crust: Slowly pour the pumpkin mixture over the pre-baked crust. Tap the pan on the counter a few times to release any air bubbles.
  7. Bake the bars: Place the pan in the preheated oven and bake for 40-45 minutes. The edges should look set and slightly puffed, but the center will still jiggle a tiny bit when you shake the pan.
  8. Cool completely: Let the bars cool on a wire rack for about 1 hour at room temperature, then transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
  9. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into 9 even squares (or 16 if you want smaller portions).

Notes

Don’t overbake; the center should still jiggle slightly when done. Use room temperature evaporated milk to prevent cornstarch clumps. Press the crust firmly for clean slices. Chill overnight for best texture. Use a sharp knife for clean cuts.

Nutrition

Keywords: no-egg pumpkin pie bars, eggless pumpkin dessert, gingersnap crust pumpkin bars, creamy pumpkin bars, easy pumpkin dessert

Find it online: https://lindabake.com/easy-no-egg-pumpkin-pie-bars-with-gingersnap-crust/