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Easy No-Bake Pumpkin Pie Bars Recipe with Gingersnap Crust Perfect for Fall

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These no-bake pumpkin pie bars feature a spicy gingersnap crust and a creamy pumpkin filling, delivering classic fall flavors without the oven. Perfect for quick, stress-free seasonal desserts.

Ingredients

Scale
  • 2 cups gingersnap cookies, crushed (about 200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

Instructions

  1. Crush the gingersnap cookies using a food processor or place in a sealed plastic bag and crush with a rolling pin until fine crumbs form (about 3–5 minutes).
  2. In a mixing bowl, combine the gingersnap crumbs, melted unsalted butter, and granulated sugar. Stir until evenly coated and the mixture holds together when pressed (about 2 minutes).
  3. Press the crust mixture evenly into the bottom of a 9×9-inch (23×23 cm) square pan. Chill in the refrigerator for 15 minutes to set.
  4. In a separate bowl, combine pumpkin puree, sweetened condensed milk, cinnamon, ground ginger, nutmeg, ground cloves, vanilla extract, lemon juice, and salt. Blend with a handheld mixer or whisk until smooth and creamy (about 3 minutes).
  5. Pour the pumpkin filling evenly over the chilled crust and smooth the top with a spatula (about 2 minutes).
  6. Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.
  7. Once chilled, loosen the edges with a knife and cut into 12 squares. For cleaner cuts, dip the knife in warm water and wipe dry between slices.

Notes

Use crunchy, spicy gingersnap cookies for best crust texture. Melt butter but do not overheat to avoid soggy crust. Do not overmix the filling to keep it dense and creamy. Chill bars at least 4 hours or overnight for best slicing. Bars keep refrigerated up to 4 days and freeze well for up to 2 months. For vegan version, substitute butter with coconut oil and sweetened condensed milk with coconut condensed milk or a blend of coconut cream and maple syrup. Gluten-free gingersnaps or almond flour can be used for gluten-free crust.

Nutrition

Keywords: no-bake pumpkin pie bars, pumpkin dessert, gingersnap crust, fall dessert, easy pumpkin recipe, no oven pumpkin pie, pumpkin bars

Find it online: https://emmaoven.com/easy-no-bake-pumpkin-pie-bars-recipe-with-gingersnap-crust-perfect-for-fall/