Pumpkin Pie Bars with Gingersnap Crust for a Crowd
Spiced pumpkin custard on a crisp, baked gingersnap crust, made in a 9x13-inch pan and cut into 24 neat squares. The filling is denser than a classic pie filling so the bars slice cleanly once chilled. Top with whipped cream and a dusting of cinnamon just before serving.
Equipment
- 9x13-inch metal baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Flat-bottomed measuring cup or glass (for pressing the crust)
- Wire rack
- Long, sharp knife
- Rimmed baking sheet (optional)
- Instant-read thermometer (optional)
Ingredients
For the gingersnap crust
- 9 oz crisp gingersnap cookies finely crushed, to make about 2 1/2 cups of crumbs
- 2 tablespoons packed light or dark brown sugar
- 1/2 cup unsalted butter 1 stick, melted
For the pumpkin filling
- 2 cans 100% pure pumpkin puree 15 oz each, about 3 1/2 cups total; not pumpkin pie filling
- 1 can evaporated milk 12 fl oz; not sweetened condensed milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 2 teaspoons vanilla extract
For serving (optional)
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract for the whipped cream
- ground cinnamon for dusting, as needed
Instructions
- Prep the pan. Position a rack in the center of the oven and heat to 350°F (175°C). Lightly grease a 9x13-inch pan, then line it with a sheet of parchment that overhangs the two long sides. This sling will let you lift the whole slab out later.
- Make the crust. Melt the butter in a microwave-safe bowl in 20-second bursts, just until liquid. In a large bowl, stir the gingersnap crumbs and 2 tablespoons brown sugar together, then pour in the butter. Mix until the crumbs look like damp sand and hold together when pinched.
- Press and bake the crust. Tip the crumbs into the pan and press them into an even, firm layer across the bottom, using a flat-bottomed cup to pack the corners and edges tightly. Bake for 10 minutes, until fragrant and slightly darker at the edges. Set the pan on a wire rack. Leave the oven on.
- Mix the filling. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the granulated sugar, 1/2 cup brown sugar, cinnamon, ginger, nutmeg, cloves, salt and 2 teaspoons vanilla. Add the pumpkin and whisk until smooth, then whisk in the evaporated milk until no streaks remain.
- Fill the pan. Pour the filling over the warm crust and spread it to the corners with a spatula. Tap the pan gently on the counter to release large air bubbles. If you are using a rimmed baking sheet, set the pan on it now.
- Bake. Bake for 45 to 55 minutes, checking at 45 minutes. The bars are done when the edges are set and the center still jiggles slightly in a spot about 2 inches wide. A knife inserted about an inch from the center should come out clean, and the center should read about 170–175°F (77–79°C) on an instant-read thermometer if you want to check. If the top or edges brown before the center sets, loosely tent the pan with foil.
- Cool. Cool the pan on a wire rack for about 1 hour, until it is no longer warm to the touch. The center will firm up as it cools.
- Chill. Cover loosely and refrigerate for at least 3 hours, or overnight, until completely cold and firm. Cold bars are what cut cleanly.
- Cut. Use the parchment overhang to lift the slab onto a cutting board. Cut into 4 rows by 6 columns to make 24 bars, each about 2 1/4 by 2 inches. Press straight down with a long, sharp knife and wipe the blade clean between cuts. A gentle sawing motion helps through the crust.
- Top and serve (optional). Whip the cream with the powdered sugar and 1/2 teaspoon vanilla until medium-stiff peaks form. Add a small dollop to each bar just before serving and dust lightly with cinnamon.
Notes
Timing: Bake time is 10 minutes for the crust plus 45–55 minutes for the filling; the cook time shown uses the upper end. Cooling and chilling (about 1 hour cooling plus at least 3 hours chilling) is listed separately as custom time.
Gingersnaps: Use crisp, hard gingersnaps and crush them finely. Soft ginger cookies make a crust that may not hold together.
Pumpkin and milk: Use 100% pure pumpkin puree, not pumpkin pie filling. Do not swap sweetened condensed milk for the evaporated milk.
Spice shortcut: About 1 tablespoon plus 1/2 teaspoon pumpkin pie spice can replace the four individual spices. Blends vary in strength, so taste yours first.
Doneness: Deep surface cracks or dry, puffed edges are signs of overbaking. Pull the pan while the center still has a slight wobble; it finishes setting as it cools.
Smaller batch: Halve every ingredient and use an 8x8-inch pan, checking for doneness a little earlier.
Storage: The bars contain eggs and milk, so refrigerate within 2 hours of baking. Once fully cold, cover tightly and keep refrigerated; for best quality, enjoy within about 4 days. Add whipped cream and cinnamon just before serving.
Make-ahead: Bake the bars the day before, then lift out, cut and serve straight from the fridge.
Freezing: The bars can be frozen, though the filling may be slightly softer after thawing and the crust loses some crunch. Freeze cut bars in a single layer until firm, then wrap well and store for up to about 1 month. Thaw overnight in the refrigerator.
Nutrition: Values are estimates per bar (1/24 of the pan), excluding the optional whipped cream and cinnamon topping. They were calculated by hand from standard ingredient data, not laboratory tested, and will vary with brands and bar size. Cholesterol, potassium and vitamin and mineral values are rough estimates; verify them with your preferred nutrition calculator before publishing.
Calories per serving: ~170 kcal (estimated, per bar, 1/24 of the pan, excluding the optional whipped cream and cinnamon topping)