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Best Make-Ahead Pumpkin Pie Bars with Gingersnap Crust

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These make-ahead pumpkin pie bars feature a spicy gingersnap crust and a creamy, foolproof pumpkin filling. Perfect for holiday gatherings, they can be made a day or two in advance and slice beautifully without cracking.

Ingredients

Scale
  • 2 cups (about 8 ounces) crushed gingersnap cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream (for topping, optional)
  • 2 tablespoons powdered sugar (for topping, optional)
  • ½ teaspoon vanilla extract (for topping, optional)
  • Crushed gingersnap cookies for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. You should have about 2 cups of crumbs. In a medium bowl, combine the crumbs with melted butter, sugar, and a pinch of salt. Stir with a fork until evenly moistened (like wet sand).
  3. Press the crust into the prepared pan firmly and evenly using the bottom of a measuring cup. Press the crumbs about ¼ inch up the sides of the pan to create a slight edge.
  4. Pre-bake the crust for 10 minutes at 350°F. Remove from oven and let cool on a wire rack for about 10 minutes.
  5. Make the filling: In a large bowl, whisk the eggs until light and frothy, about 30 seconds. Add pumpkin puree, sweetened condensed milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely smooth and well combined.
  6. Pour the filling over the pre-baked crust. Spread evenly to the edges. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake at 350°F for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Do not overbake.
  8. Cool completely on a wire rack (about 1 to 2 hours). Do not rush this step.
  9. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  10. Use the parchment paper handles to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the knife clean between cuts. Serve cold with whipped cream and crushed gingersnaps if desired.

Notes

For best results, chill overnight. The bars taste even better after a day in the fridge. Use room temperature eggs for a smoother filling. Press the crust firmly to prevent crumbling. Do not overmix the filling to avoid cracks.

Nutrition

Keywords: pumpkin pie bars, gingersnap crust, make-ahead dessert, Thanksgiving dessert, fall dessert, pumpkin bars

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