Around the Thanksgiving holiday time, it’s always the most chaotic time of the year. I have Chris’ birthday around that time, as well as my nephew and niece all a day or two apart from each other. This year for Chris’ birthday, we took a trip to Napa to celebrate. Then after the trip I had to prep for Thanksgiving. Last year we were in Mexico. We also moved into our new house so we didn’t really have our Thanksgiving dinner in our new home until this year. Having said all that, my blog took a backseat. Anyway, I hope everyone had a lovely Thanksgiving. I know we did. Our bellies were full!
Every year (almost) around November, I always make a pumpkin pie for Chris. He’s a HUGE fan. And it’s always with maple syrup added to it. When we moved last year I must have inadvertently donated my pie dish. So to keep with tradition I kept the filling the same, but changed it up to a graham cracker crust instead of a regular pie crust. If you’re a huge fan of pumpkin pie like Chris, you’ll really dig this pie bar. Have a great week!
- 1 1/2 cups of graham cracker crumbs
- 2 tablespoons of all-purpose flour
- 2 tablespoons of dark muscovado sugar
- 6 tablespoons of unsalted butter, melted
- 1 (15 ounce) can of pumpkin purée
- 3/4 cup of pure maple syrup
- 3/4 cup of whipping cream
- 3 eggs
- 2 tablespoons of unsalted butter, melted and cooled
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of freshly grated nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with non-stick baking spray. Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
In a medium bowl combine graham cracker crumbs, flour, muscovado sugar and butter. Use a fork to mix everything together and then pour the mixture into the baking pan. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until crust is lightly brown. Remove from the oven to a cooling rack and allow it to cool while you prepare the filling. Do not turn off the oven.
Meanwhile, using a stand or electric mixer (or mix by hand), whisk together pumpkin purée, maple syrup, whipping cream, eggs, butter, vanilla extract, ground cinnamon, nutmeg, ground cloves and salt in a large bowl until combined. Pour pumpkin filling over the crust and spread it evenly with a spatula, if needed.
Return pan to the oven; bake for 60-70 minutes or until filling is just set in center. Transfer to rack and cool completely. Cover pie bars and refrigerate until cold. Serve pie bars cold or at room temperature (I prefer it cold). Note: This can be prepared 1 day ahead. Keep refrigerated.
Adapted from Bon Appétit
54 thoughts on “Maple Pumpkin Spice Pie Bars”
Although I’m not a massive pumpkin fan I have to admit that these look super tasty and I wouldn’t mind eating a fair few!
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I seriously can eat pumpkin every single day! These pie bars look divine, Anne.
As you know chef Anne,I really love pumpkin,but this one its really delicious!!!
I hope you had a wonderful Thanksgiving Anne! These bars sound fantastic – I love that you switched it up with the graham cracker crust!
Happy birthday to Chris (trip to Napa? So nice and I’m jealous!) and wow, the pumpkin pie bars look truly inviting and also elegant. Hope you had a lovely Thanksgiving at your new home.
Thanks! Yes, Anne spoils me. I try my hardest to do the same to her. 🙂
I ate more than half of these, they were so delicious. It was my first time having pumpkin pie with a graham cracker crust. Maybe next year we can try ginger snaps?
These spice pie bars look great, I would even eat them for breakfast. 😉
Yummy looking bars there you got! Just beautiful :))
Pumpkin bites – what a GREAT idea! I like the use of delicious maple syrup. Lucky Chris! 😉 You could probably use a chocolate cookie at the bottom – or any cookie – what a versatile recipe. Best – Shanna
I think I could eat pumpkin pie all year round… so I’ll definitely have to try out this recipe! X
These pumpkin pie bars look so scrumptious Anne! I love the graham cracker crust and maple syrup in here 🙂 Pinning 🙂 Happy belated birthday to Chris and I’m so glad to hear that you had a lovely Thanksgiving 🙂 Hope you enjoy the rest of the weekend! 🙂 xo
I am a huge fan of pumpkin pie. These bars look delicious and so much easier than an actual pie. Love them!
Maple syrup makes anything better. Love the idea of these pie bars! Really nice – thanks.
These wouldn’t last long at our house! Pumpkin is a favorite especially with the graham cracker crust.
And I thought that it’s impossible to find more new sweet treats with pumpkin!
Those bars look divine and the recipe is very creative.
Hope you had a wonderful Thanksgiving at your new home Anne!
Beautiful bars, I’m never full when it come to pumpkin based recipes! p.s. I would like to know more about you trip to Napa 🙂
These pumpkin bars look delicious! Even though Thanksgiving is over, I still can’t get enough pumpkin – especially when a graham cracker crust is involved, yum!
Wow Napa! My wife and I just went this past summer. We loved it! Where did you go to dinner?
I’m actually totally digging this graham cracker crust instead of regular pie crust. Pie crust honestly doesn’t do anything for me. Love graham cracker crusts so much more! This sounds totally delicious!
Hi Chris: We celebrated my husband’s birthday at FARM at The Carneros Inn. The food was wonderful and I highly recommended, the next time you’re there. Thank you for your lovely comment. Have a great week!
Glad to read that you had a fabulous Thanksgiving!
These bars look lovely, better than plain pumpkin pie, I’d say! ;D
Hi Anne – Happy post Thanksgiving! This time of year is really crazy busy – we also just celebrated my hubby’s birthday and my mom’s is coming up. On top of the holidays, these special occasions just seem to speed the year out of here! : ) I hope you had a great one – the birthday celebration in Napa sounds relaxing! I’m sure your Thanksgiving was delicious and festive. And these bars look just terrific! i’d rather go for that than a pumpkin pie.
How funny Monica! We just celebrated Chris’ birthday, my nephew and niece and my brother’s birthday is coming up! Lots of winter birthdays! 🙂 I’m excited about the holidays, especially the treats! I look forward to seeing what you bake in your kitchen. xo!
Celebrating in Napa sounds like a lot of fun, and these bars look utterly delicious. I love pumpkin pie, and would love to try it with maple!
Oh, they look so delectable Anne! Mmmmm, now I’m craving these luscious bars…
Those sound amazing! I haven’t gotten tired of pumpkin yet this year so these may be in my near future. =)
Anne, these look amazing!!
sounds divine! birthday blessings to everyone who celebrated this past week 🙂
Anne, your pumpkin pie bars look scrumptious! Love the maple syrup addition. The first time I made pumpkin pie with maple syrup, it was Martha Stewart’s recipe. These bars, with a tasty graham cracker crust, are the perfect answer for pumpkin pie lovers. Mmmm! So happy to hear you had a lovely Thanksgiving, the first in your new home. 🙂 Thanks for sharing, my friend!
Your pumpkin pie bars look delicious. Thanks for sharing!
We don’t get maple syrup in India and when a friend sent me two bottles, I didn’t know what to do with it. Now seeing your post, I know how they are going to be used. The bars look gorgeous and sound so delicious.
They look delicious!
I tried pumpkin pie for the first time last year – I’m now firmly addicted to anything with pumpkin. These look fantastic.
I love pumpkin, so these bars look SO delicious to me. YUM!
Oooh, you had your first Thanksgiving in your new house?! How fun! I actually love pumpkin pie but hate pie crust, so this is totally the recipe for me 🙂 yummy!!!
The muscovado sugar and maple syrup are sounding so good right now, I can imagine these would be such delicious bars!!
Maple syrup and pumpkin spice sounds like an amazing combination!
These look great and would be fantastic to take to a Christmas potluck! I’ve never tried maple syrup and pumpkin together but it sounds wonderful. Thanks for sharing.
They look delicious. I know what you mean with chaos and your blog taking a back seat. My boyfriend and I are moving into our house this upcoming weekend and the past few weeks have been so unsettled and hectic. I’m now following your blog, it’s lovely and I can’t wait to take a look around 🙂
The texture of these pumpkin pie bars looks amazing! Who needs a pie pan? Hope you had a wonderful Thanksgiving Anne!
These look amazing! I am a huge pumpkin pie fan – and the graham cracker crust sounds incredible. I’ve never had pumpkin pie with maple syrup before, but I’d love to try it. And that pumpkin looks so creamy and delectable!
Great way to improvise when you realized that you didn’t have your pie pan! I love graham cracker crust and I bet it tastes equally amazing as pie crust. I’m seriously obsessed with these pumpkin bars…my hubby and I are HUGE fans of pumpkin pie so these are right up our alley! Pinned. 🙂
Yum I love the flavor combo …lovely post , Sarah
I could never have enough pumpkin treat ideas and these bars look fabulous. Pumpkin and maple syrup go so well together. Fantastic photography!
Ooh, pumpkin and maple sound like a fabulous combination!! And your bars look divine!!!
OMG, this looks so good.. Love how you made them bars.
i love that you used maple with pumpkin. I don’t think I could ever get tired of eating pumpkin. This is a great recipe! Pinned… Glad you are back!
I’m so digging the fat amount of maply syrup these bars have! I absolutely love the ingredients, and who doesn’t love a spicy bar for the holidays! Gorgeous!
Your pictures are always so beautiful! This looks wonderful.
These look better than pumpkin pie! So thick, rich and creamy – almost like cheesecake! Gorgeous.
Delicious looking bars. Great at anytime. My children would definitely love this.