No-Bake Pumpkin Pie Bars with Graham Cracker Crust

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Smooth, spiced pumpkin filling layered over a crunchy graham cracker crust, chilled until firm for a simple autumn treat. This American recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, and cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup heavy cream, whipped to soft peaks

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: Line an 8-inch square pan with parchment paper. In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan to form an even crust.
2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar until smooth and fluffy. Add 1 cup pumpkin puree, 1 1/2 tsp pumpkin pie spice, and 1 tsp vanilla extract, mixing until fully incorporated.
3. Step 3: Gently fold 1/2 cup whipped heavy cream into the pumpkin mixture until light and airy. Spread the filling evenly over the crust.
4. Step 4: Refrigerate the bars for at least 4 hours or until firm. Cut into 12 squares and serve chilled.