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No-Bake Pumpkin Pie Bars Recipe

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4 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://bitezly.com/no-bake-pumpkin-pie-bars-recipe/