Ingredients
Method
Prepare the pan
- Line a 9x13-inch baking dish with parchment paper for easy removal later. Preheat your oven to 350°F (175°C).
Make the crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand.
- Press it evenly into the bottom of your pan. Use the back of a spoon to pack it firmly so it holds together after baking.
Mix the filling
- In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
- Add eggs one at a time, whisking well after each. Stir in milk until combined.
Bake the bars
- Pour the pumpkin mixture over the crust and spread evenly.
- Bake for 45 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
Cool and chill
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing. This helps them firm up and makes cutting easier.
Notes
Tips & Tricks
- Line the pan with parchment paper – This makes lifting out the bars and slicing them so much easier.
- Pack the crust tightly – Use the back of a spoon or the bottom of a glass to press the crust firmly. This keeps it from crumbling.
- Use canned pumpkin puree – It gives a consistent texture and flavor. Don’t swap it with pumpkin pie filling—it already has sugar and spices.
- Chill before slicing – Cold bars slice cleanly without falling apart. Aim for at least 2 hours in the fridge.
- Spice swap – If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and ginger instead.
- Make-ahead friendly – These bars taste even better the next day, so feel free to bake ahead for gatherings.