Description

These Creamy No-Bake Pumpkin Pie Icebox Bars are a simple, no-oven dessert that delivers the classic pumpkin pie flavor in bar form. With a buttery graham cracker crust and a silky, spiced pumpkin filling, they’re perfect for fall gatherings and make-ahead entertaining.

Ingredients

Scale

2 cups graham cracker crumbs (about 16 full sheets)
1/4 cup granulated sugar (50g)
1/2 cup unsalted butter, melted (1 stick)
Pinch of salt
8 oz cream cheese, softened (226g)
1 1/2 cups pumpkin puree (about 1 15-oz can)
1 cup powdered sugar (120g)
1/2 cup heavy cream (120ml)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup whipped cream (for topping, optional)
Caramel sauce (for drizzling, optional)
Crushed graham crackers or candied pecans (for garnish, optional)

Instructions

Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed.
Transfer the crumb mixture to the prepared pan and press it down firmly and evenly using the bottom of a flat measuring cup. Refrigerate while making the filling.
In a large mixing bowl, beat cold heavy cream on medium-high speed until soft peaks form, about 2-3 minutes. Set aside in the refrigerator.
In another large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 1 minute. Scrape down the sides.
Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat on low until combined, then increase to medium and beat for 30 seconds until smooth.
Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in the remaining whipped cream until no white streaks remain.
Remove the crust from the refrigerator. Spoon the pumpkin filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight.
Once fully chilled and firm, lift the bars out of the pan using the parchment overhang. Slice into squares with a sharp knife, wiping the knife between cuts. Serve with whipped cream, caramel sauce, and crushed graham crackers or candied pecans if desired.

Notes

Chill for at least 6 hours, but overnight is best for clean slices. Use room temperature cream cheese to avoid lumps. Whip the cream separately for a lighter texture. Press the crust firmly to prevent crumbling. Adjust spices to taste. These bars taste even better the next day.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 335
Sugar: 20
Sodium: 200
Fat: 22
Saturated Fat: 13
Carbohydrates: 30
Fiber: 2
Protein: 4

Keywords: no-bake pumpkin bars, pumpkin pie bars, icebox bars, fall dessert, easy pumpkin dessert, no-bake dessert