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No-Bake Pumpkin Pie Bars
No-bake desserts are often thought of as summer treats, but I love making them year-round—especially during the busy holiday season when ovens are already working overtime. These no-bake pumpkin pie bars are creamy, gently spiced, and perfectly balanced in sweetness. Because they’re chilled rather than baked, they make a great option any time you crave pumpkin without turning on the oven.
My go-to ingredient in this recipe is Karo® Light Corn Syrup. I use it in both the graham cracker crust and the pumpkin filling. Corn syrup adds moisture and smooth sweetness without overpowering the other flavors. In the crust it helps bind the crumbs, and in the filling it contributes to a silky texture that powdered sugar alone can’t deliver in a no-bake dessert.
Ingredients Needed for No-Bake Pumpkin Pie Bars
This recipe is straightforward. Gather the following:
- Graham crackers: for the crust. If unavailable, digestive biscuits work as a substitute (use an equal amount by weight).
- Karo® Light Corn Syrup: used in the crust and the filling to add moisture and smooth sweetness.
- Unsalted butter: melted, for the crust.
- Light brown sugar: for the crust.
- Cream cheese: softened, to add tang and help the filling set.
- Powdered sugar: helps create a smooth filling texture.
- Powdered gelatin: to firmly set the no-bake filling.
- Water: to bloom the gelatin.
- Fine sea salt: balances the sweetness.
- Pumpkin puree: make sure this is plain pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice: or a mix of 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and ⅛ tsp cloves if you don’t have the pre-mixed spice.
How to Make No-Bake Pumpkin Pie Bars
This recipe breaks down into two main parts: the graham cracker crust and the pumpkin filling. Both are simple and quick to prepare.
1. The Graham Cracker Crust
Pulse graham crackers, light brown sugar, and salt in a food processor until you have fine crumbs—about 18 full sheets, which equals roughly 3 cups (300 g) of crumbs. In places where graham crackers aren’t available, 300 g crushed digestive biscuits is a great substitute.
Combine the crumbs with melted butter and Karo® Light Corn Syrup until the mixture resembles wet sand. Press the mixture firmly into a lined 9 x 9–inch (22 x 22 cm) pan to form an even layer. Chill the crust in the refrigerator while you prepare the filling so it’s stable and won’t absorb the filling before it sets.
2. The Pumpkin Filling
To make the filling, bloom the powdered gelatin in water in a small saucepan over low heat until dissolved, then set aside to cool slightly. In a large bowl, beat softened cream cheese until smooth, then add powdered sugar, pumpkin pie spice, Karo® Light Corn Syrup, and pumpkin puree. Beat until fully combined and silky.
Beat in the dissolved gelatin, then pour the filling over the chilled crust. Tap the pan gently to release any air bubbles. Refrigerate for at least 3 hours, though overnight chilling gives the best texture. Once set, lift the dessert from the pan using the parchment sling and slice into bars with a knife warmed in hot water and dried between cuts. Serve topped with whipped cream if desired.
Recipe Troubleshooting & FAQ
Can I bake the graham cracker crust?
No—this crust is designed for a no-bake dessert. Baking it will change the texture and make it more likely to become soggy when the filling is added.
Can I make these ahead of time?
Yes. The bars need at least 3 hours to set; overnight is best. You can prepare them up to 3 days ahead—keep them tightly covered to prevent drying or film formation on the top.
How long will the bars keep?
Stored in an airtight container in the refrigerator, they will stay good for 5–7 days.
My bars are too soft when sliced—what happened?
They likely needed more chill time. Allow at least 3 hours in the fridge, preferably overnight. Don’t rush by freezing, which makes the crust and filling too hard to enjoy.
No-Bake Pumpkin Pie Bars with Cream Cheese
30 mins
3 hrs
3 hrs 30 mins
Ingredients
For the Graham Cracker Crust:
- 300 g graham cracker crumbs (about 18 full-sheet graham crackers)
- 110 g light brown sugar
- ¼ teaspoon fine sea salt
- 115 g unsalted butter, melted
- 42 g Karo® Light Corn Syrup
For the Pumpkin Filling:
- 8 g powdered gelatin (1 packet)
- 80 g water
- 226 g cream cheese, softened
- 120 g powdered sugar
- 1½ teaspoon pumpkin pie spice
- 85 g Karo® Light Corn Syrup
- 425 g pumpkin puree
- Whipped cream, for serving
Instructions
To Make the Graham Cracker Crust:
- Line a 9 x 9–inch (22 x 22 cm) pan with parchment paper, extending the paper over the sides to form a sling. Pulse graham crackers, light brown sugar, and salt in a food processor until fine crumbs form. Transfer to a medium bowl.
- Add melted butter and Karo® Light Corn Syrup to the crumbs and mix until the texture is like wet sand. Press evenly into the prepared pan using the bottom of a flat glass or measuring cup. Chill while preparing the filling.
To Make the Pumpkin Filling:
- In a small saucepan over low heat, dissolve the gelatin in 80 g (⅓ cup) water. Remove from heat and set aside.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, and Karo® Light Corn Syrup and beat to combine. Add pumpkin puree and the gelatin mixture and mix until smooth.
- Pour the filling over the chilled crust, tapping the pan to release bubbles. Refrigerate for at least 3 hours or until set.
- Use the parchment sling to lift the bars from the pan. Slice with a knife warmed in hot water and dried between cuts. Top with whipped cream if desired. Store leftovers in an airtight container in the refrigerator for 5–7 days.
Nutrition
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