Pumpkin Pie Bars with Gingersnap Crust

Pumpkin Pie Bars with Gingersnap Crust My GoTo Fall Dessert

By Evelyn ThatcherSeptember 25, 2025

Table of Contents

Recipe Introduction

Fancy some fall desserts that are easy to make and utterly delicious? Honestly, who doesn't love a slice of pumpkin pie? Well, what if I told you there's a way to enjoy all that pumpkin pie spice goodness in a fun, easy-to-serve bar? I'm talking about Pumpkin Pie Bars with a ridiculously tasty gingersnap crust !

These bars are a twist on the classic American pumpkin pie. The original idea is to make it easier to portion and the crust adds a modern update! Perfect for those Thanksgiving desserts spreads or just a cosy autumn night in.

This recipe is a medium level, total time roughly about an hour and 50 minutes. This yields about 9-12 bars.

Why These Pumpkin Dessert Bars Are Simply The Best

Forget slaving over a finicky pie crust! Seriously. These Homemade Pumpkin Pie Bars offer a delightful shortcut to pumpkin pie heaven.

You get that warm, spiced pumpkin flavor nestled on top of a buttery gingersnap crust talk about a winning combo!

The gingersnap crust brings a subtle warmth and crunch. It complements the creamy pumpkin filling beautifully. Plus, these bars are packed with Vitamin A and fiber from the pumpkin.

These are easy fall desserts ! They're perfect for potlucks, bake sales or impressing your friends and family. Trust me, these bars will be the star of any dessert table and this recipe is a game changer.

Let's Talk Gingersnap Recipes

Okay, let's get these sorted, shall we? The star of the show here is the gingersnap crust . It is a game changer.

The buttery, crumbly texture with that hint of ginger spice. Oh my gosh!

These Pumpkin Pie Bars are more than just a dessert. It's a celebration of autumn baking recipes . And the gingersnap crust puts them into a league of their own.

It's crunchy, warmly spiced, and honestly, it's the kind of flavour you just crave when the leaves start to turn.

Okay, let's get these ingredients sorted, shall we? We're diving headfirst into some delicious fall desserts , particularly Pumpkin Pie Bars with a super tasty Gingersnap Crust ! Honestly, even if you are not a fall dessert recipes expert, this is easy as pie.

Let's Gather Our Supplies!

These pumpkin dessert bars only needs simple equipments and ingredients.

Main Ingredients

For the Gingersnap Crust :

1 ½ cups (180g) gingersnap cookie crumbs. Around 25 cookies should do the trick.
5 tablespoons (70g) unsalted butter, melted. Plus a bit extra for greasing your pan.
2 tablespoons (30g) granulated sugar (US) or caster sugar (UK). Either works a charm.

For the Pumpkin Pie Filling:

1 (15 ounce / 425g) can of pumpkin puree. Make sure it’s puree , not pie filling!
1 (14 ounce / 397g) can sweetened condensed milk. This is key for the perfect sweetness.
2 large eggs.
1 teaspoon pumpkin pie spice . Ah, the scent of Thanksgiving desserts !
½ teaspoon ground cinnamon.
¼ teaspoon ground ginger.
¼ teaspoon ground nutmeg.
¼ teaspoon salt.

Quality indicators? For the gingersnaps, go with a brand you genuinely enjoy the taste of. It really makes a difference! If you are using fresh pumpkin puree, pick one that looks vibrant orange.

Seasoning Notes: Spicing Things Up!

The magic happens with the spice combo. Pumpkin Pie Spice is your star, but the extra cinnamon, ginger, and nutmeg really round things out.

If you don't have pumpkin pie spice at the ready, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon allspice .

Want a bit more zing? A pinch of ground cloves does wonders. I tried that once when my gingersnap recipes were running low!

Equipment: The Bare Essentials

9x13 inch baking pan.
Food processor. For blitzing those gingersnaps. Or, a zip-top bag and rolling pin. Get your aggression out!
Mixing bowls.
Measuring cups and spoons.
Hand mixer or stand mixer.
Rubber spatula.

Don't have a food processor? I've crushed gingersnaps in a zip-top bag with a rolling pin more times than I can count! It's a great stress reliever, honestly.

As for mixers, a good old whisk works fine.

Now we've got everything ready for some autumn baking recipes , let's get started! I reckon your homemade pumpkin pie bars are going to be the star of the dessert table this year.

Cooking Method: Baking Up Some Fall Magic

Okay, let's get these Pumpkin Pie Bars sorted, shall we? Think of me as your friendly neighbourhood wizard, whipping up the perfect blend for this delectable fall dessert .

Baking! Honestly, who doesn’t love it? Especially when we're talking easy fall desserts like these Homemade Pumpkin Pie Bars . Baking is the heart of making autumn baking recipes .

I mean, is there anything better than the smell of warm spices wafting through the house on a chilly afternoon? I don’t think so.

But before we dive into the nitty gritty, let’s talk about why baking is such a boss cooking method. It's all about precision, patience, and a little bit of love.

And these pumpkin dessert bars are a sure fire way to impress at your Thanksgiving desserts spread or any fall dessert recipes gathering.

Plus, using a Gingersnap Crust is pure genius!

Prep Steps: Let's Get Our Ducks in a Row

First, mise en place is KEY. Get all your ingredients measured. Get everything prepped before you even think about turning on the oven.

Trust me, it’s a game changer. Also, grease that 9x13 inch baking pan like your life depends on it. And for Pete's sake, don’t forget to preheat your oven to 350° F ( 175° C) ! The essential mise en place will save your life.

Also, remember to melt butter and crush the gingersnap crust . We want this to be an easy fall desserts experience.

step-by-step Process: Let's Get Baking!

Crush the Gingersnaps: Pulse those gingersnap cookies until finely crushed.
Mix the Crust: Combine the gingersnap crumbs, 5 tablespoons (70g) melted butter , and 2 tablespoons (30g) sugar .
Press & Chill: Press this mixture into your greased pan and chill for 30 minutes .
Pre-bake the Crust: Bake the crust for 10- 12 minutes until lightly golden. WATCH IT!
Mix Filling: Whisk together the pumpkin puree , sweetened condensed milk , 2 large eggs and pumpkin pie spice .
Pour & Bake: Pour the pumpkin filling over the pre-baked crust. Bake for 45- 50 minutes .
Cool Completely : Let the bars cool on the wire rack.
Chill for 2 Hours : Refrigerate for 2 hours before serving.

Pro Tips: Secrets from My Kitchen

Don’t overbake! Honestly, slightly underbaked is better. The filling will set as it cools. Also, resist the urge to cut into these bad boys while they’re still warm.

Cooling is essential for them to set up properly. What are some gingersnap recipes ? Well, for the gingersnap crust, good quality gingersnaps make ALL the difference.

Go for a brand you genuinely love. And if your crust is sticking, you can even line it with parchment paper!

These Pumpkin Pie Bars are the ultimate fall desserts , easy to make, and oh-so-delicious! Make them, enjoy them, and share them with the people you love.

You won’t regret it! And seriously, who can resist a good pumpkin pie spice combination? Not me!.

Recipe Notes: Making the Most of Your Pumpkin Pie Bars

Right then, let's dive into some extra bits and bobs to make your Pumpkin Pie Bars truly spectacular. Honestly, these are easy fall desserts , but a few insider tips never hurt, do they? You know? These are great for Thanksgiving Desserts .

Serving Suggestions: Show 'Em Off!

Okay, these pumpkin dessert bars are delicious, but presentation matters! Slice them neatly and arrange them on a nice plate.

A dusting of icing sugar or a dollop of whipped cream (or coconut cream for the vegans) makes them look chef's kiss .

How about a drizzle of caramel sauce? Ooh, fancy! Pair these with a warm mug of apple cider or a cheeky glass of Riesling.

That's how you do fall desserts properly.

Storage Tips: Keeping 'Em Fresh

Right, so you've baked your bars. Now what? These Homemade Pumpkin Pie Bars last for up to 3 days in the fridge.

Just pop them in an airtight container. You can also freeze them! Cut them into individual bars, wrap each one tightly in cling film, and then store them in a freezer bag.

They'll keep for up to a month. To reheat, just thaw them in the fridge overnight. They're great cold, too.

Variations: Get Creative!

Fancy a change? Add 2 tablespoons of maple syrup to the pumpkin pie filling. It'll give it a lovely, rich flavour.

Or, for a bit of crunch, sprinkle a pecan streusel topping over the pumpkin pie spice filling before baking. If you need these to be gluten-free, swap the gingersnap crust for gluten-free gingersnaps.

Easy peasy! If gingersnaps are totally off the cards, graham crackers can sub in, but they will change the flavour.

Nutrition Basics: The Good Stuff

Each bar is roughly 320 calories, with about 5g of protein, 15g of fat, and 42g of carbs (loads of sugar, mainly thanks to the condensed milk and gingersnaps, mind).

You also get a tiny bit of fiber. The best part? Pumpkins are packed with vitamins. So, yeah, these are autumn baking recipes !

So there you have it! With these tips, you're all set to make amazing Pumpkin Pie Bars with Gingersnap Crust . Now go on, get baking! You got this!

Frequently Asked Questions

Can I make these Pumpkin Pie Bars ahead of time? Like, Mary Berry level organised?

Absolutely! These fall desserts are perfect for making ahead. In fact, chilling them in the fridge for at least 2 hours (or even overnight) helps the filling set properly and enhances the flavors. Just make sure to cover them tightly to prevent them from drying out.

My gingersnap crust is burning! What am I doing wrong?

Oh dear, nobody wants a burnt crust! Make sure you're pre-baking it for only 10-12 minutes and keep a close eye on it. Ovens can vary, so you might need to reduce the pre-baking time slightly. If it starts to brown too quickly, you can loosely tent the pan with foil to protect it.

Can I freeze these pumpkin pie bars for later? I'm thinking ahead for Christmas!

You sure can! These fall desserts freeze well. Let them cool completely, then cut them into individual bars. Wrap each bar tightly in plastic wrap, then place them in a freezer safe container or bag. They'll keep for up to 2-3 months. Thaw them in the refrigerator overnight before serving.

Help! My pumpkin pie filling is jiggly, even after baking for the suggested time. Is it safe to eat?

A little jiggle is okay! The filling should be mostly set around the edges but still have a slight wobble in the center. It will continue to set as it cools. If it's excessively jiggly after 50 minutes, bake it for another 5-10 minutes, checking frequently.

A toothpick inserted near the center should come out with a few moist crumbs attached. Remember slightly underbaked is better than overbaked!

I don't have gingersnaps. Can I substitute something else for the crust?

While the gingersnap crust is what makes these bars special, you can substitute graham crackers (digestive biscuits in the UK). The flavour won't be quite the same (you'll miss that lovely ginger spice!), but it will still be delicious.

You could also try using another type of cookie crumb, like shortbread, but adjust the sugar accordingly as some cookies are sweeter than gingersnaps.

Are there any healthier alternatives I can use to make these fall desserts a bit lighter?

You can reduce the sugar by using a natural sweetener like stevia or erythritol (although it might affect the texture slightly). For a healthier crust, try using whole wheat gingersnaps or adding some oats to the crumb mixture.

You could also try swapping the sweetened condensed milk for an equal amount of evaporated milk and adding a sweetener of your choice to control the sugar content; however, this will alter the recipe substantially.