These Pumpkin Pie Bars feature a gingersnap cookie base, and they’re the perfect sweet treat for Thanksgiving and holiday parties!
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The Count has long been one of my favorite Sesame Street characters. In fact, in our high school calculus class, one of my buddies sat in the back of the room, and he’d occasionally drop a “Mwahaha!” after solving a particular hard problem. One absolute value. Two absolute values. Three absolute values. Mwahaha! See? I guess all we need to know in life we really did learn on Sesame Street. Or something like that.
Robbie’s got his numbers 1-20 down solid now, and he loves to count things. We’ll hear him in the other room just counting things to himself. And then we’ll hear a Mwahaha! I crack up every single time. I suspect he thinks he’s supposed to end with a ‘Mwahaha,’ and I’m totally ok with that. It’s moments like these that create the best memories, right? I also kinda wonder whether he’s done this at daycare. I’m pretty sure he has, and I’m pretty sure his teaches probably cracked up laughing.
Pumpkin Pie Bars
Let’s turn our attention over to these Pumpkin Pie Bars. Thanksgiving is sneaking up on us quickly, and that means it’s time to plan out the menu for Gobble Gobble Day. Truthfully, our Thanksgiving menu rarely changes. We’ve come to associate Thanksgiving with certain family recipes, and we typically make the same recipes each year. There’s mac and cheese (yes, mac and cheese…on Thanksgiving), Laura’s Italian stuffing balls (so good!), my cornbread dressing (a family favorite), the turkey (duh!) and a brown sugar pecan pie. Wait. There’s no pumpkin pie on the list. That’s right. Pumpkin pie has never really been a thing for us at Thanksgiving. But I’m shaking things up a bit this year and making Pumpkin Pie Bars. Oh, and I’m still making that pecan pie because, well, pecan pie.
I don’t know about you, but I’m always stuffed by the time we finish our Thanksgiving meal. We often wait an hour or two before going back for dessert. But that’s where these Pumpkin Pie Bars come in. They’re classic pumpkin pie, just cut up in bar form. That way you can grab a small bar to snack on whenever you walk past the dessert table. Finger food is always a fun option when you’re entertaining for a crowd!
Oh, and before we wrap up, I must mention that I included a gingersnap cookie base on these Pumpkin Pie Bars. I love the flavor combination of gingersnaps and pumpkin, so these bars were right up my alley. You’ll have to grind up gingersnap cookies as gingersnap crumbs aren’t really a thing in the grocery store. But trust me when I say the effort is well worth it! You could also just use pie dough as the base for these bars, too. Either way, I hope you enjoy these Pumpkin Pie Bars! Mwahaha!
Love pumpkin recipes? Check out some of these other favorites!
Pumpkin Ice Cream (who says ice cream is only for summer!?)
Pumpkin Pie Bars
For the Gingersnap Crust
For the Gingersnap Crust
- Preheat oven to 350°F.
- Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium bowl, combine the gingersnap crumbs, brown sugar, ginger and melted butter; stir until well combined.
- Lightly butter or grease a 12”x12” tart pan (or a 9”x13” baking dish). Line the bottom of the pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust for 10 minutes; remove from oven and set aside.
For the Pumpkin Filling
- Using a medium mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cardamom and salt.
- Add eggs, pumpkin and evaporated milk; whisk together until smooth. Pour filling into the pan and bake at 350°F for 35-38 minutes, or until center of filling is set.
- Let bars cool for 1 hour before transferring pan into refrigerator until cold, at least 3-4 hours (or overnight).
- Remove pan from refrigerator and cut into squares.
- Before serving, garnish tops of squares with whipped cream and a pinch of cinnamon.