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No-Bake, Pumpkin Pie Bars

The perfect way to enjoy pumpkin pie in early fall! Top with your favorite whipped topping, and/or candied pecans! YUM!
Course: Dessert
Servings: 12 bars
Author: Heather, The Caterpillar Years

Ingredients

Crust

  • 10 whole graham crackers
  • 6 Tbsp 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 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • Dash of ground cloves You really only need a dash. Even an 1/8 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.