Get ready to experience a dessert that's about to revolutionize your fall baking game! These Pumpkin Pie Bars with Gingersnap Crust are not just another seasonal treat - they're a flavor explosion that combines the warm, comforting spices of traditional pumpkin pie with a crunchy, spicy gingersnap base that will make your taste buds dance. Whether you're a pumpkin spice fanatic or just looking for a show-stopping dessert that's easier to serve than a traditional pie, these bars are your ultimate autumn indulgence.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later. This will help prevent sticking and make for easier cutting.
- In a medium mixing bowl, combine the 2 cups of gingersnap cookie crumbs with the 1/2 cup of melted unsalted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the gingersnap mixture firmly into the bottom of the prepared baking dish, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it down tightly. Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool slightly.
- In a large mixing bowl, whisk together the 1 can (15 oz) of pumpkin puree, 1 cup of sweetened condensed milk, and the 2 large eggs until smooth and well combined.
- Add the ground cinnamon, ground nutmeg, ground ginger, and 1/4 teaspoon of salt to the pumpkin mixture. Whisk until all the spices are fully incorporated and the mixture is smooth.
- Pour the pumpkin filling over the cooled gingersnap crust in the baking dish, spreading it evenly with a spatula.
- Bake the pumpkin pie bars in the oven for 40-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Keep an eye on them towards the end to avoid overbaking.
- Once baked, remove the bars from the oven and let them cool in the baking dish on a wire rack for about 30 minutes. Then, refrigerate for at least 1 hour to allow them to set fully.
- Once chilled, lift the bars out of the baking dish using the parchment paper overhang. Cut into 16 squares or rectangles.
- Serve the pumpkin pie bars chilled or at room temperature, optionally topped with whipped cream or a sprinkle of additional cinnamon for garnish.
Tips
- Use fresh spices: For the most vibrant flavor, use freshly ground spices or replace your ground cinnamon, nutmeg, and ginger annually.
- Crush cookies evenly: When making the gingersnap crust, use a food processor or place cookies in a sealed bag and crush with a rolling pin to ensure uniform crumbs.
- Prevent overbaking: Check your bars at the 40-minute mark. The filling should be set but still slightly jiggly in the center.
- Chill thoroughly: For the cleanest, most precise cuts, refrigerate the bars for at least 2 hours before slicing.
- Storage hack: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for make-ahead entertaining.
- Serving suggestion: A dollop of whipped cream or a sprinkle of extra cinnamon can elevate these bars from delicious to absolutely spectacular!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
