By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 12
272 cal · 45 min
Pumpkin Pie Bars
Recipe GLPR7415ddc79947a4
Rich and spiced pumpkin bars with a crunchy graham cracker crust and a buttery pecan-cinnamon topping. These bars deliver all the warm flavors of pumpkin pie in an easy-to-serve bar form, perfect for fall gatherings and holiday celebrations.
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Ingredients
5 tablespoons butter, melted
12 graham crackers, crushed
1 can (15 ounces) pumpkin puree
2 large eggs
1/2 cup sugar
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons all-purpose flour
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C).
Combine the crushed graham crackers with 5 tablespoons of melted butter in a small bowl, mixing until evenly moistened. Press this mixture firmly into the bottom of a 13x9 inch baking pan to create an even crust. Set aside.
In a medium bowl, lightly beat the 2 large eggs using a whisk or hand mixer. Add 1/2 cup sugar, the pumpkin puree, evaporated milk, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Beat until well combined and smooth.
Pour the pumpkin filling mixture over the prepared graham cracker crust, spreading it evenly.
In a small bowl, combine 2 tablespoons flour and 1/4 cup packed brown sugar. Cut in additional butter (you may use a small amount of the remaining melted butter or cold butter cut into pieces) until the mixture resembles coarse crumbs. Stir in 1 teaspoon cinnamon and 1/2 cup chopped pecans.
Sprinkle the pecan-cinnamon topping evenly over the pumpkin filling.
Bake for 35 minutes, or until a knife inserted into the center comes out clean, indicating the custard filling has set. Remove from the oven and allow to cool before cutting into bars.
Comments
These bars check most boxes for a Charlotte kitchen: all ingredients are stocked year-round at Harris Teeter, Food Lion, Kroger, and Walmart, though canned pumpkin and evaporated milk are seasonal-focused stock. The cost runs roughly $1.25 to $1.50 per serving, driven mainly by pecans and butter; store brands keep it reasonable. The stated 45 minutes is honest only if your oven preheats while you mix, but the crust requires pressing and the filling needs baking, so realistically plan 50 to 55 minutes hands-on plus cooling. These reheat well and are forgiving to make, suiting weeknight bakers, though they're decidedly fall-seasonal rather than a year-round staple for a Charlotte table.
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