If you’re dreaming of a dessert that captures all the cozy warmth of fall without spending hours in the kitchen, this No-Bake Pumpkin Pie Bars Recipe is calling your name. Imagine the perfect balance of spiced pumpkin butter layered over a crisp, buttery graham cracker crust with a luscious, creamy filling that melts in your mouth. These bars are the ultimate Thanksgiving treat but honestly, they’re so irresistible you’ll want to serve them all season long. The best part? No oven needed, making the whole process simpler and way more fun.
Ingredients You’ll Need
All the magic of this No-Bake Pumpkin Pie Bars Recipe comes from a handful of simple, thoughtfully chosen ingredients. Each one plays a crucial role, from creating that rich pumpkin flavor to ensuring the perfect crust crunch and creamy filling texture.
- Pumpkin puree: The star of the show, providing that authentic autumn flavor and smooth base for the pumpkin butter.
- Brown sugar: Adds natural sweetness and depth with a subtle molasses undertone.
- Pumpkin pie spice: The essential blend that brings cozy warmth and aromatic complexity.
- Apple cider vinegar: Cuts through the sweetness with a hint of tang to balance flavors beautifully.
- Butter: Needed twice—once browned for the crust’s nutty richness, and once to create luscious textures.
- Graham cracker crumbs: For that irresistible, crisp crust that’s easy to press into place.
- Cream cheese: Adds a velvety tang that complements the pumpkin perfectly.
- Powdered sugar: Gentle sweetness that dissolves flawlessly into the cream cheese.
- Vanilla extract: Boosts the flavor complexity with a sweet, floral note.
- Heavy whipping cream: Whipped to fluffy perfection to lighten the filling and add richness.
- Salt: A pinch in the crust and filling to uplift and round out all the sweet and spiced flavors.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make No-Bake Pumpkin Pie Bars Recipe
Step 1: Make the Pumpkin Butter
Start by creating the luscious pumpkin butter that infuses this No-Bake Pumpkin Pie Bars Recipe with bold autumn flavor. Combine pumpkin puree, brown sugar, pumpkin pie spice, apple cider vinegar, and salt in a pot. Simmer gently for about 25 minutes, stirring frequently and scraping the bottom to avoid burning, until the mixture thickens and reduces by half. The slow simmer intensifies the flavors, transforming simple pumpkin puree into a rich, fragrant butter perfect for the filling.
Step 2: Prepare the Browned Butter Crust
While the pumpkin butter cools, turn your attention to the crust. Melt the stick of butter over medium heat, letting it brown lightly but carefully — this step adds that irresistible nutty aroma and depth. Once browned and cooled, combine it with graham cracker crumbs, salt, and pumpkin pie spice. Mix until the texture resembles wet sand. Press this mixture firmly into a parchment-lined 8×8 pan to form an even, crispy base that supports the creamy topping beautifully.
Step 3: Whip Up the Creamy Filling
The filling is where silky cream cheese meets fluffy whipped cream and spiced pumpkin butter. Start by beating softened cream cheese with powdered sugar, pumpkin pie spice, salt, and vanilla until smooth and dreamy. Whip the heavy cream separately to stiff peaks for a light, airy texture. Fold pumpkin butter into the cream cheese mixture, then gently fold in the whipped cream in two batches to keep the fluffiness. Pour this silky mixture over the crust and smooth it out.
Step 4: Chill and Set
Cover and refrigerate the bars overnight to allow all the flavors to meld and the filling to set up perfectly firm. This long chill time makes slicing a breeze and ensures every bite is perfectly creamy and structured.
Step 5: Serve with Style
When ready to enjoy, pop the bars in the freezer for about an hour to make slicing neater and easier. Cut into squares and add a dollop of whipped cream or sprinkle with cinnamon if you like. The beautiful layers of this No-Bake Pumpkin Pie Bars Recipe will impress every guest at your table.
How to Serve No-Bake Pumpkin Pie Bars Recipe
Garnishes
A simple touch of freshly whipped cream or a dusting of pumpkin pie spice on top instantly elevates these bars. For an extra indulgence, try sprinkling toasted pecans or a drizzle of caramel sauce—both add beautiful texture and contrast to the smooth filling.
Side Dishes
Pairing these bars with a hot cup of spiced chai tea or a rich espresso creates a cozy combination perfect for chilly fall afternoons or festive gatherings. They also complement creamy scoops of vanilla ice cream or cinnamon-spiced apple slices for a well-rounded dessert experience.
Creative Ways to Present
Serve the bars on a rustic wooden board or a sleek white plate to highlight the warm orange filling and golden crust. For a festive touch, arrange them beside autumn leaves or miniature pumpkins for eye-catching holiday dessert platters. Drizzle a little maple syrup or honey over each bar before serving to add shine and extra sweetness.
Make Ahead and Storage
Storing Leftovers
Store your leftover No-Bake Pumpkin Pie Bars Recipe in an airtight container in the refrigerator for up to five days. They maintain their creamy texture and rich flavor perfectly, making them a convenient make-ahead treat for busy days or unexpected guests.
Freezing
You can freeze these bars for up to one month. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving to retain that gorgeous creamy texture without sogginess.
Reheating
Since these bars are best served chilled, reheating isn’t necessary. If you prefer them slightly less cold, simply leave them at room temperature for 15 to 20 minutes after taking them out of the fridge or freezer—it makes for a soft, melt-in-your-mouth experience.
FAQs
Can I use store-bought pumpkin butter for this recipe?
Absolutely! Using store-bought pumpkin butter saves time and still delivers great flavor. Just make sure to choose one with balanced sweetness and spice to maintain the perfect taste of the bars.
Is this recipe suitable for gluten-free diets?
To make this recipe gluten-free, substitute graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Everything else in the recipe is naturally gluten-free.
Can I substitute cream cheese with a dairy-free option?
Yes, dairy-free cream cheese alternatives work well here. Just ensure they have a similar tangy flavor and creamy consistency to keep the filling smooth and delicious.
How long do the bars need to chill before serving?
Ideally, chill the bars overnight for at least 8 hours. This allows the filling to firm up and flavors to marry perfectly.
What can I do if the crust doesn’t stick together well?
If your crust feels crumbly, try pressing it down more firmly into the pan or adding a little more browned butter to help bind the crumbs together. Refrigerating it before adding the filling also helps solidify the base.
Final Thoughts
This No-Bake Pumpkin Pie Bars Recipe is a no-fuss, utterly delightful dessert that captures the heart and soul of fall flavors. Whether you’re whipping up a quick treat for a holiday feast or craving a cozy snack, these bars deliver all the warmth and comfort you want without any oven time. Give them a try—you might find these bars becoming your new seasonal favorite to share and savor again and again.
PrintNo-Bake Pumpkin Pie Bars Recipe
These No-Bake Pumpkin Pie Bars are a creamy, spiced dessert perfect for Thanksgiving or any fall gathering. Featuring a browned butter and graham cracker crust topped with a luscious pumpkin-flavored cream cheese filling, these bars require no baking and set overnight in the fridge for an effortlessly delicious treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 55 minutes
- Yield: 16 bars (approximately 16 servings)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Pumpkin Butter
- 1 15–ounce can of pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
Crust
- 1 stick (8 tablespoons) butter
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 cups graham cracker crumbs
Filling
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons powdered sugar
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin butter (made above or store-bought)
- 4 ounces heavy whipping cream
Instructions
- Make the pumpkin butter: In a stovetop pot, combine the pumpkin puree, brown sugar, pumpkin pie spice, apple cider vinegar, and salt. Set heat to low and bring the mixture to a gentle simmer. Stir every few minutes, scraping the bottom to prevent sticking, and cook for about 25 minutes until the pumpkin reduces by half and thickens. Adjust heat to avoid burning. Remove from heat and let cool. Store in an airtight container in the refrigerator until ready to use.
- Prepare the crust: In a stovetop pot, melt the butter over medium heat. Continue cooking until the butter browns and gives off a nutty aroma, stirring occasionally and watching carefully to prevent burning. Remove from heat and let cool completely. In a mixing bowl, combine the graham cracker crumbs, salt, and pumpkin pie spice. Pour the browned butter over the crumbs and stir until the mixture resembles wet sand. Line an 8×8-inch pan with parchment paper and press the crust mixture evenly into the bottom using the back of a glass. Refrigerate until ready to fill.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, powdered sugar, pumpkin pie spice, salt, and vanilla. Whip until smooth, scraping the bowl halfway through. Transfer the cream cheese mixture to a large separate bowl. Rinse and switch to the whisk attachment, then add the heavy whipping cream to the mixer bowl and beat until stiff peaks form. Gently fold the pumpkin butter into the cream cheese mixture until smooth. Then fold the whipped cream into the pumpkin cream cheese mixture in two additions, carefully maintaining the airy texture without deflating the whipped cream.
- Assemble the bars: Pour the prepared filling over the chilled crust and smooth into an even layer. Refrigerate overnight to allow the filling to set properly.
- Serve: For easier slicing, freeze the bars for about one hour before serving. Cut into squares and optionally top with whipped cream. Enjoy your creamy, flavorful pumpkin pie bars!
Notes
- Make sure to brown the butter carefully as it adds a deep, nutty flavor to the crust.
- Allow the pumpkin butter to cool completely before mixing it into the filling to keep the texture smooth.
- Using chilled heavy whipping cream helps achieve a better whip for the filling.
- Freezing the bars slightly before slicing makes portioning cleaner and easier.
- Store leftover bars covered in the refrigerator for up to 3-4 days.
