Recipe: No-Bake Pumpkin Pie Bars

Instructions

1. Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with cooking spray or butter.

💡 Tip: The parchment overhang acts as handles to lift the bars out cleanly for cutting.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons granulated sugar. Mix until the mixture resembles wet sand and holds together when pressed.

💡 Tip: Use a food processor to make fine, even crumbs from whole graham crackers for the best texture.

3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to pack it down tightly. Place in the refrigerator while preparing the filling.

💡 Tip: A firmly packed crust won't crumble when you cut the bars.

4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

💡 Tip: Room temperature cream cheese is essential for a lump-free filling.

5. Add the fresh pumpkin puree, sweetened condensed milk, ½ cup powdered sugar, cinnamon, ginger, allspice, cloves, vanilla extract, and salt to the cream cheese. Beat on medium speed until completely smooth and well combined, about 2-3 minutes.

💡 Tip: Make sure your pumpkin puree is completely cooled and not watery for the best consistency.

6. In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when the beaters are lifted.

💡 Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.

7. Gently fold half of the whipped cream into the pumpkin mixture using a rubber spatula, making sweeping motions from the bottom up until mostly combined. Then fold in the remaining whipped cream until no white streaks remain.

💡 Tip: Folding gently preserves the airiness of the whipped cream, giving you lighter, fluffier bars.

8. Pour the pumpkin filling over the chilled crust and spread evenly with an offset spatula or the back of a spoon. Smooth the top completely.

💡 Tip: Tap the pan gently on the counter to release any air bubbles.

9. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch.

💡 Tip: Overnight chilling yields the cleanest cuts and best texture.

10. When ready to serve, lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into 12 squares using a sharp knife, wiping the blade clean between cuts.

💡 Tip: For the cleanest cuts, dip your knife in hot water and wipe dry before each cut.

11. Optional: Whip the remaining 2 tablespoons powdered sugar with a small amount of cream to make a garnish, or top each bar with a dollop of whipped cream and a sprinkle of cinnamon before serving.

💡 Tip: These bars are delicious on their own or with additional whipped cream and a cinnamon stick garnish.