In the spirit of pumpkin season, I give you: no bake pumpkin bars. One little secret, you can bake part of it if you wish, but for all my fellow lazy people out there, all you really need to do is mix and pour.
I love pumpkin, who doesn’t? One of the reasons that pumpkin is so great is that it’s such a seasonal flavor. Like, who’s going to whip up a pumpkin spice latte in April? That’s right, nobody. Pumpkin is acceptable October through December, as it should be. So soak in all of the pumpkin you can, starting with these bars.
No Bake Pumpkin Bars
- 30 cinnamon sugar graham crackers
- 6 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 15 ounces pumpkin puree
- 1 teaspoon vanilla bean paste (or just vanilla extract)
- 1/2 teaspoon molasses
- 1 tablespoon pumpkin pie spice
- 16 ounces heavy whipping cream
If you want to pre-bake the crust, preheat your oven to 350º. This step is totally optional, but will give the crust a little extra crunch.
In a food processor, crush the graham crackers. Add the melted butter and pulse until combined. Alternately, you can crush the grahams by hand in a large plastic ziplock.
Press the mixture into a 9×9 or 9×11 baking dish. If pre-baking, place the crust in the oven and bake until golden brown, 5-10 minutes. Remove from oven and place in freezer.
If you are not pre-baking the crust skip the baking step and go straight to the freezer.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl), beat the cream cheese and powdered sugar until creamy. Do not over mix the cream cheese, it can separate.
Add in the vanilla, molasses, pumpkin spice and pumpkin puree. Mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese/pumpkin mixture.
Spread the filling into the frozen crust and refrigerate or freeze for 1 hour before serving.