Pumpkin Pie Bars

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing a bit of overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared baking dish to form a firm crust. Bake for 8 minutes, then remove and set aside.
4. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and fully combined.
5. Pour the filling over the pre-baked crust and smooth the top with a spatula.
6. Bake for 40–45 minutes, or until the center is set and the edges are slightly golden. A toothpick inserted should come out mostly clean.
7. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to set.
8. Once chilled, lift the bars out using the parchment paper, and cut into squares. Top each with whipped cream before serving.

Variations:

• Crunchy Topping: Add a layer of chopped pecans and brown sugar over the filling before baking for extra texture.
• Spiced Crust: Add a pinch of cinnamon or nutmeg to the crust for extra flavor.
• Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the filling and swirl before baking.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.

Tips:

• Chill thoroughly before slicing for clean, even bars.
• Use a serrated knife for cleaner edges and wipe between cuts.
• Store leftovers covered in the fridge for up to 4 days.
• These bars travel well, making them ideal for potlucks or picnics.

Pumpkin Pie Bars are a convenient, delicious way to enjoy the nostalgic flavors of pumpkin pie without the fuss of a traditional crust. Creamy, spiced, and effortlessly shareable, they’re destined to become a seasonal favorite.