Transform Your Thanksgiving with No-Bake Pumpkin Pie Bars

Thanksgiving can be overwhelming, especially for the designated chef. I've learned to manage my time effectively by preparing as much as possible in advance. My go-to solution? Handing off the task of making no-bake pumpkin pie bars.

While we always offer classic pies like pumpkin, apple, and pecan, these bars are a fantastic way to involve family members without any baking skills. (Yes, I'm looking at you, Jay!)

Even though I'm not a huge fan of pumpkin pie, I love delegating this delicious task. If you're assigned to make pumpkin pie, these bars are a breeze. They can be prepped the night before or early on Thanksgiving morning, freeing up your oven for other dishes. So, let's get baking mixing!

Understanding No-Bake Desserts

If you've enjoyed my lemon cardamom bars, you already know the beauty of no-bake desserts. By using ingredients that lend structure and allowing them to set, you can create a rich filling without the oven. In this case, cream cheese and whipped cream combine to form a creamy, sliceable treat. For neat slices, I recommend freezing the bars for about an hour after they've set in the fridge.

These bars offer a spiced pumpkin flavor without the sometimes unappealing texture of traditional pumpkin pie. The result is a light, airy, mousse-like dessert on a crunchy brown butter graham cracker crust. They capture all the classic flavors in a delightful new way.

Making Pumpkin Butter

The only component that needs to be prepared in advance is the pumpkin butter. Since pumpkin puree has high water content, we need to reduce moisture to maintain the structure of the bars. While you can buy pumpkin butter, making it at home is simple and allows for customization of spices—think lots of cinnamon and ginger!

To prepare pumpkin butter, mix together a can of pumpkin, spices, sugar, and a splash of apple cider vinegar in a pot over low heat. Stir often to prevent sticking, cooking for about 25 minutes until thickened. This spread is perfect in the bars or on toast, waffles, and yogurt.

Tips for Flavorful Pumpkin Pie Bars

When creating layered recipes, I focus on maximizing the flavor of each element. Here are some key tips for these pumpkin pie bars.

For the crust, using brown butter adds a nutty, caramel flavor. Don't forget the salt—nothing beats a salted brown butter cookie flavor, and the same applies here. If preferred, coconut oil can be used instead of butter.

Opt for fresh spices in the pumpkin filling. The pumpkin butter intensifies the flavors, and using freshly ground cinnamon, cloves, and nutmeg provides warmth and depth. A pinch of salt enhances all the flavors.

For the whipped cream topping, a light dusting of powdered sugar, a hint of vanilla or vanilla bean paste, plus a sprinkle of pumpkin pie spice rounds out the tastes beautifully.

This recipe will become a staple throughout the holiday season!

Description

A simple no-bake dessert perfect for Thanksgiving festivities.

Ingredients

for the 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

for the crust:

• 1 stick of butter
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2 cups of graham cracker crumbs

for the 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
• 3/4 cup pumpkin butter (made above or store-bought)
• 4 ounces heavy whipping cream

Instructions

1. Prepare the pumpkin butter by combining all ingredients in a pot. Heat over low, stirring occasionally, for about 25 minutes until thickened. Allow to cool and store in the fridge.
2. To make the crust, melt the butter in a pot over medium heat until browned. Let it cool completely.
3. Mix graham cracker crumbs, salt, and spice in a bowl, then pour over the browned butter. Combine until it resembles sand. Press into an 8×8 pan lined with parchment and chill until ready.
4. For the filling, whip cream cheese, sugar, spice, salt, and vanilla until smooth. Transfer to a separate bowl.
5. In the stand mixer, whip the heavy cream until stiff peaks form, then set aside.
6. Fold the pumpkin butter into the cream cheese mixture, then gently fold in the whipped cream in two parts.
7. Spread the filling evenly over the crust and refrigerate overnight.
8. For easier slicing, freeze for an hour before serving. Slice and top with whipped cream as desired. Enjoy!