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Perfect Pumpkin Pie Bars with Gingersnap Crust

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These pumpkin pie bars feature a spicy, crunchy gingersnap crust and a silky, spiced pumpkin filling. They’re easier than traditional pie, perfect for fall gatherings, and absolutely delicious.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookies, finely crushed
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup (240 ml) heavy cream (optional, for topping)
  • 2 tablespoons (15 grams) powdered sugar (optional, for topping)
  • 1/2 teaspoon vanilla extract (optional, for topping)
  • Crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the paper with cooking spray or butter.
  2. Make the gingersnap crust: Place the gingersnap cookies in a food processor and pulse until you have fine crumbs (about 2 cups). Alternatively, crush them in a zip-top bag with a rolling pin. Transfer crumbs to a medium bowl. Add melted butter, sugar, and salt; stir with a fork until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the pan: Pour the crumb mixture into the prepared pan. Use the bottom of a measuring cup or a flat-bottomed glass to press it down firmly and evenly, making sure it reaches the edges and corners. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
  4. Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, black pepper, and salt. Add the spice mixture to the pumpkin mixture and whisk until evenly incorporated. The filling should be smooth, glossy, and deep orange.
  5. Pour the filling over the crust: Slowly pour the pumpkin filling over the pre-baked crust. Use a rubber spatula to spread it evenly, reaching all corners. Gently tap the pan on the counter a few times to release air bubbles.
  6. Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the edges are set and the center is just slightly jiggly. It will continue to set as it cools. A knife inserted near the center should come out mostly clean.
  7. Cool completely: Transfer the pan to a wire rack and let it cool to room temperature (about 1 to 2 hours). Once cool, cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Chilling is crucial for clean slicing.
  8. Slice and serve: Once chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place on a cutting board. Use a sharp knife to slice into squares or rectangles, wiping the knife clean between cuts for neat edges.
  9. Make the whipped cream (optional): In a medium bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Beat with a hand mixer or whisk until soft peaks form. Dollop or pipe onto each bar before serving, and sprinkle with crushed gingersnaps.

Notes

Toast the crushed gingersnaps at 350°F for 5 minutes before mixing with butter for deeper flavor. Don’t overmix the filling to avoid cracks. Use room temperature ingredients for a smooth filling. Press the crust firmly to prevent crumbling. Chill overnight for best texture and flavor. Use a sharp knife for clean slices.

Nutrition

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

Find it online: https://cravemila.com/perfect-pumpkin-pie-bars-with-gingersnap-crust/