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Gingersnap Pumpkin Pie Bars

Gingersnap Pumpkin Pie Bars: A Cozy Fall Delight

Gingersnap Pumpkin Pie Bars are a delightful twist on classic pumpkin pie, combining warm spices with a gingersnap crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnap cookies Provides a flavorful, spiced crust; substitute graham cracker crumbs for a milder flavor.
  • 1/4 cup Brown sugar Adds sweetness and a hint of caramel flavor to the crust.
  • 1/2 cup Melted butter Binds the crust ingredients together, creating a cohesive base.
For the Filling
  • 15 oz Pumpkin puree The main filling ingredient, offering a creamy texture; fresh or canned pumpkin can be used.
  • 14 oz Sweetened condensed milk Adds richness and sweetness to the filling; can be substituted with evaporated milk.
  • 2 large Eggs Provides structure and creaminess to the filling; ensure eggs are at room temperature.
  • 1 large Extra yolk Adds additional creaminess to the filling.
  • 1 tsp Vanilla extract Enhances the overall flavor profile.
  • 1 tsp Cinnamon Adds warmth and depth to the filling.
  • 1 tsp Ginger Adds warmth and depth to the filling.
  • 1/4 tsp Nutmeg Adds warmth and depth to the filling; adjust according to taste preferences.

Equipment

  • oven
  • Food processor
  • Baking Pan

Method
 

Step‑By‑Step Instructions
  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, blend the gingersnap cookies, brown sugar, and a pinch of salt until finely crushed. Pour in the melted butter and pulse until the mixture resembles wet sand. Press into a 9x9-inch baking pan to create a firm crust.
  2. Make the Pumpkin Filling: In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg. Cook for about 3-5 minutes until fragrant. Remove from heat and cool slightly before transferring to a mixing bowl.
  3. Combine Ingredients: To the cooled pumpkin mix, add the sweetened condensed milk, eggs, extra yolk, vanilla extract, and a pinch of salt. Whisk until completely smooth and well combined.
  4. Bake the Bars: Pour the pumpkin filling evenly over the crust and bake for approximately 45 minutes, or until set but still slightly jiggly in the center.
  5. Cool and Slice: Allow the bars to cool completely in the pan for several hours. Once cool, slice into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 110mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Serve with whipped cream or caramel sauce for an extra indulgence. These bars are gluten-free, making them suitable for all guests.

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