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Pumpkin Pie Bars with Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk bake over a buttery graham cracker crust for a smooth, gently spiced filling with a slight jiggle at the center. Chill the bars before slicing them into 16 pieces.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and chilling 5 hours
Total Time 6 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray for coating the pan
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
For the filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs large
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking pan with cooking spray and line it with parchment paper, leaving an overhang on two sides.
Make the crust
  1. Stir the graham cracker crumbs and sugar together.
  2. Add the melted butter and mix until evenly moistened.
  3. Press the mixture firmly into the pan and bake for 10 minutes.
Make the filling
  1. Whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium bowl until smooth.
Bake the bars
  1. Pour the filling over the crust.
  2. Bake for 35–45 minutes, until the edges are set, the center still jiggles slightly, and the center reaches at least 160°F.
  3. Cool the pan on a rack for 2 hours, then cover and refrigerate for at least 3 hours.
  4. Lift the bars out using the parchment overhang.
  5. Cut into 16 pieces.

Notes

For clean slices, chill the bars fully before cutting. Store covered in the refrigerator for up to 4 days; they can be frozen. For a gluten-free option, use gluten-free graham cracker crumbs.