Bars, Blondies & Brownies/ Pie

Pumpkin Pie Bars

Super easy pumpkin pie bars, made with a Nilla Wafer crust and a creamy, pumpkin filling.  If making pie scares you, then these bars are the answer!  Because they are E-A-S-Y!!!  Plus they feed a crowd.  For those times when one pumpkin pie just ain’t gonna cut it, and you don’t feel like making several pies.

I know what you are thinking….ummmm Thanksgiving is over Kelly.  I know, I know.  But I work a crazy, busy full-time job, so being in charge of the Thanksgiving desserts this year meant that I was making these pumpkin pie bars the night before Thanksgiving.  But I couldn’t not share them with you, just because Thanksgiving had passed!  I for one think pumpkin should be eaten year round.  But you can always pin these for next year too (and thank you if you do!  Sharing is caring!).

This recipe is definitely much easier to make than pie and takes just a few minutes to whip up and get in the oven!  So if you are still craving pumpkin pie, here’s a great recipe for you.  And since Thanksgiving is over, you can keep these all for yourself!

Pumpkin Pie Bars

Print Recipe
Serves: 40 bars Cooking Time: 40-45 minutes

Ingredients

  • NILLA WAFER CRUST:
  • 3/4 cup unsalted butter
  • 1/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 3 cups of Nilla Wafers, crushed into fine crumbs
  • PUMPKIN PIE FILLING:
  • 2 (15-ounce) cans pure pumpkin
  • 2 cups light brown sugar, packed
  • 4 eggs, room temperature
  • 2 cups heavy cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 2 teaspoons vanilla extract (I used Vain vanilla extract)
  • 2 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • pinch of salt

Instructions

1

CRUST: Preheat oven to 350-degrees. Line a 10-inch x 15-inch jelly roll pan with foil and spray the bottoms and sides of the pan with baking spray. Set aside. In a microwaveable safe bowl, add the butter. Melt butter in the microwave. Remove bowl from microwave and use a fork to stir in the powdered sugar, pumpkin pie spice and Nilla Wafer crumbs. Stir ingredients until combined.

2

Pour mixture out onto prepared pan in an even layer. Use the back of a spoon to pack the crumb mixture firmly in the pan. Bake crust in 350-degree oven for 10-minutes. Remove crust from oven and let cool on counter while you prepare the pumpkin pie filling.

3

PUMPKIN PIE FILLING: Change the oven temperature to 375-degrees. In a large bowl, combine the two cans of pumpkin, brown sugar, eggs, heavy cream, milk, vanilla extract, cornstarch, pumpkin pie spice and salt. Stir until ingredients are thoroughly combined and mixture is creamy. Pour mixture evenly over Nilla Wafer crust.

4

Bake in 375-degree oven for 40-45 minutes, or until the filling is only slightly jiggly in the very center.

5

Remove pumpkin pie from oven and let set and cool on the counter. Once cool, cover pumpkin pie bars loosely with plastic wrap and place in the refrigerator to chill completely.

6

Once bars have chilled overnight (or for several hours), cut into desired sized bars. Top with Cool Whip and enjoy!

Notes

Store leftover bars in the refrigerator, covered loosely with plastic wrap.

Top with some Cool Whip and enjoy!  Leave me a comment below and tell me how your Thanksgiving was and what kind of pies you had!

XOXO,

Kelly

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12 Comments

  • Reply
    GiGi Eats Celebrities
    November 25, 2017 at 9:25 AM

    These beauts would be DEVOURED by me if I could. Man, I am not going to lie – I am kind of thrilled that I have been plagued with all my issues, because otherwise I would be the size of a house, LOL!

    • Reply
      Kelly
      November 25, 2017 at 5:11 PM

      Hehehe I hear ya girl! probably good I have the same issues and can’t some of this stuff too! Hahahahaha 🙂 XOXO

  • Reply
    Kim | The Baking ChocolaTess
    November 25, 2017 at 11:39 AM

    I love these Kelly! Perfect for a crowd and Thanksgiving! Yum!!!

    • Reply
      Kelly
      November 25, 2017 at 5:13 PM

      Thank you Kim! I hope you had a Happy Thanksgiving! XOXO 🙂

  • Reply
    Laura Dembowski (@piesandplots)
    November 26, 2017 at 11:00 AM

    Very creative to use vanilla wafers instead of graham crackers for the crust. These are so great to serve a crowd.

    • Reply
      Kelly
      November 27, 2017 at 10:14 PM

      Thanks Laura! I love this recipe because it’s so easy and feeds a crowd 🙂 XOXO

  • Reply
    Amy
    November 26, 2017 at 11:40 AM

    These pumpkin pie bars sound like such a good idea. It is so true that a pie does not feed a crowd and I usually have a crowd. We had Pumpkin pie, French Silk pie, Coconut Cream pie, Pecan pie and Apple pie. We had a fabulous Thanksgiving. I am going to be making these pumpkin pie bars within the next few weeks. Pumpkin does not end at our house when Thanksgiving is over! Thanks for sharing.

    • Reply
      Kelly
      November 27, 2017 at 10:15 PM

      Yum! Amy!! You had so many amazing pies at your Thanksgiving! Next year I want to come too your house hehehe 😉 I hope you try these bars out! Let me know if you do! XOXO

  • Reply
    Maria Doss
    November 27, 2017 at 10:07 AM

    I could devour pumpkin pie all season long!!! This looks so creamy and decadent, Yum. Hope you had a great Thanksgiving dear:)

    • Reply
      Kelly
      November 27, 2017 at 10:19 PM

      Thanks Maria! I hope you had a fantastic Thanksgiving too! XOXOXOX 🙂

  • Reply
    Calypso in the Country
    November 28, 2017 at 5:22 AM

    These look amazing! I am the only pumpkin pie fan in my house so I would be eating them ALL!
    Shelley

    • Reply
      Kelly
      November 29, 2017 at 5:58 AM

      Thanks Shelley! And I don’t think there’s anything wrong with eating all of these! Hehehe 🙂 Have a great day!

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