No-Bake, Pumpkin Pie Bars

These no-bake, pumpkin pie bars are the perfect first bite of Fall.

Hi everyone! Heather here, from The Caterpillar Years. I’m so excited to kick-off the Fall treat season with you!

I love making pumpkin pie, but turning on my oven for an hour, when it’s still in the 90’s outside, just isn’t going to happen.

Fortunately, these no-bake, pumpkin pie bars are nearly identical to pumpkin pie, in both texture and taste. They’re the perfect way to enjoy pumpkin pie while it’s still warm out!

I think these pumpkin pie bars are served best cold, with a little whipped cream and a candied pecan on top. But I don’t always have time for all those fancy toppings…

I’ll confess, I’ve made these as a straight pudding, and eaten it as a dip with graham crackers. Please don’t judge me! haha!

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

No-Bake, Pumpkin Pie Bars

5 from 5 votes

The perfect way to enjoy pumpkin pie in early fall! Top with your favorite whipped topping, and/or candied pecans! YUM!

Prep Time 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

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Course Dessert

Cuisine American

Servings 12 bars

Calories 196kcal

Ingredients

  

1x2x3x

Crust

• ▢ 10 whole graham crackers
• ▢ 6 tablespoon butter melted
• ▢ 1/3 Cup brown sugar

Pumpkin Filling

• ▢ 2 Cups whole milk
• ▢ 4.6 oz package vanilla cook-and-serve pudding (the big package)
• ▢ 1 Cup pumpkin purée
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground ginger
• ▢ Dash of ground cloves You really only need a dash. Even an ⅛ tsp is overpowering in this recipe

Instructions

 

Crust

• Crush the graham crackers in a food processor, blender, or plastic baggie with your hands, until you get fine crumbs.
• Add the brown sugar and melted butter to the graham cracker crumbs an mix until everything is the consistency of wet sand.
• Press the crumb mixture into your chosen dish (I use an 8x8 baking dish).
• Chill the crust while you make the pumpkin filling.

Pumpkin Filling

• In a medium pot, over medium-high heat, bring milk just to a boil.
• Pour in the pudding mix, and stir with a whisk until the mixture thickens and begins to boil.
• Turn the heat down to low.
• Mix in the pumpkin purée until smooth.
• Mix in the cinnamon, salt, ginger and cloves until they are evenly distributed throughout the mixture.
• Pour the pumpkin filling on top of the graham cracker crust. Smooth out the top by softly tapping the container, on the counter.
• Chill for 3 hours, or until the filling is firm.
• Cut into bars, and serve chilled or room temperature.
• Optional: Top with your favorite whipped topping and candied pecans.

Notes

I like to line the pan with enough overhang to remove the entire mixture out once chilled. This allows for easier slicing.

Nutrition

Calories: 196kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 258mgPotassium: 137mgFiber: 1gSugar: 20gVitamin A: 3419IUVitamin C: 1mgCalcium: 73mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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More fall favorites from The Caterpillar Years

Maple Pecan Scones

Mini Pumpkin Candles

Witchy Finger Cookies

For more pumpkin treats, try these:

Pumpkin Chocolate Chip Oatmeal Bars

And for even more pumpkin treats, try these:

• Easy Pumpkin Chocolate Chip Cookies
• Pumpkin Cookie & Marshmallow Whoopie Pies
• Pumpkin Pie Baked French Toast