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 BarsPrint Recipe
- 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
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.
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.
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.
Bake in 375-degree oven for 40-45 minutes, or until the filling is only slightly jiggly in the very center.
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.
Once bars have chilled overnight (or for several hours), cut into desired sized bars. Top with Cool Whip and enjoy!
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!