Pumpkin Pie Bars with a Ginger Spice Cookie Crust
My favorite Thanksgiving dessert, Pumpkin Pie Bars, with a crispy crust made of crushed Ginger Spice cookies and everything nice! This recipe can be easily modified to accommodate dairy-restrictions to be enjoyed by all at your next Fall or Thanksgiving gathering.
Pumpkin Pie Bars without a pie crust?!
Yes, if pie crust is the bane of your existence, look no further than this Pumpkin Pie Bar recipe. The crust is actually made up of crushed, crispy ginger cookies and oatmeal. This crust is similar to an apple crumble topping, but it is packed into the bottom of the pan and baked to become a supportive crust for your pumpkin pie bars. The crispy ginger cookies provide a beautiful crunch and spice level that perfectly compliments the pumpkin pie spices.
Where can I find Ginger Spice cookies for the Pumpkin Pie Bars?
These Ginger Spice cookies are the traditional thin, crispy Moravian cookies local to Winston Salem, NC. These cookies are found seasonally at Dewey’s Bakery and partnering stores. Trader Joe’s has a similar version: “Triple Ginger Cookie Thins” that they sell year round that would also be perfect for this recipe. If you are still having difficulty finding these cookies or would rather have a traditional crust, see the footnotes for substitutions.
Pumpkin Pie Bars with a Ginger Spice Cookie Crust
Equipment
- 1 9×13 pan
Ingredients
Ginger Spice Cookie Crust:
- 1 cup crushed ginger spice cookies
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/2 cup melted butter 1 stick of butter or sub an equal amount of neutral oil
Pumpkin Pie Bar Filling
- 15 oz cans pumpkin puree
- 12 oz can evaporated milk or coconut milk
- 2 eggs
- 3/4 cup cane sugar
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- dash of salt
Optional Pumpkin Spice Whipped Cream
- 8 oz heavy whipping cream
- 2 tsp powdered sugar
- 1/8 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F. Grease a rectangle pan, 8×11 or 9×13.
- First, combine crushed ginger cookies, oats, brown sugar, and melted butter then press into bottom of the greased pan.
- Then bake for 12-15 minutes and allow to cool.
- In a large mixing bowl whisk together milk, eggs. Next, whisk in pumpkin puree, sugar, spices, and salt until well combined.
- Pour mixture into cooled crust. Then bake at 350 for 50-70 minutes, until center is set.
- Allow to cool to room temperature before serving. Store in refrigerator. The leftovers make a great breakfast treat too!
Optional Pumpkin Spice Whipped Topping:
- In a 32oz glass jar with a leak-proof lid put: pumpkin pie spice, powdered sugar and heavy whipping cream. Then screw the lid shut and shake vigorously for several minutes until cream is thickened and holds its shape. (This is a great task to give to the kids.)
- Alternatively, you can put this mixture in a mixing bowl and using an electric mixture, and whisk on high with until soft peaks form. Dollop the whipped topping onto the pumpkin pie bars and serve.
Notes
- If Ginger spice cookies are difficult to find, substitute the crushed cookies for 1 cup all purpose flour and follow the instructions as directed. The crust won’t have as much flavor but it will still be fantastic!
- Coconut milk will provide a rich dairy free alternative to evaporated milk.
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