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Easy Pumpkin-Pie Bars With a No-Roll Crust

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling and Chilling Time: 1 hour
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crust
  • 1½ cups 180g graham-cracker crumbs
  • ½ cup 62g chopped pecans
  • 2 Tbsp 25g granulated sugar
  • 5 Tbsp 71g unsalted butter, melted
Filling
  • One 15-oz can 425g pure pumpkin purée
  • 1 cup packed 200g light or dark brown sugar
  • 2 large eggs
  • 1½ cups 360ml heavy cream
  • 1 tsp pure vanilla extract
  • 1 Tbsp 8g cornstarch
  • 1½ tsp pumpkin-pie spice
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
Optional toppings
  • Whipped cream
  • Chopped pecans

Method
 

  1. Preheat the oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper.
  2. Pulse graham-cracker crumbs and pecans in a food processor. Add sugar and melted butter. Press firmly into the pan and bake for 12 minutes.
  3. Whisk all filling ingredients until smooth. Pour over the warm crust and bake for 40–50 minutes, until the center no longer jiggles.
  4. Cool completely, cover, and refrigerate for at least 1 hour. Lift from the pan, slice, and serve chilled.