No-Bake Pumpkin Pie Bars with Cream Cheese
These No-Bake Pumpkin Pie Bars are an absolute must-make! They're super creamy, perfectly spiced, and entirely no-bake!
Servings: 16 bars
Calories: 270kcal
Ingredients
For the Graham Cracker Crust:
- 300 g graham cracker crumbs approximately 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 parchment paper over the sides to form a sling. In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
- Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness. Place the crust in the fridge while you prepare the pumpkin filling.
To Make the Pumpkin Filling:
- In a small saucepan over low heat, dissolve the gelatin in ⅓ cup (80 g) of water. Set it 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 incorporate, then add the pumpkin puree and gelatin mixture and mix well.
- Pour the filling over the prepared crust, tapping the pan on the counter to remove any bubbles.
- Refrigerate the pumpkin pie filling for at least 3 hours or until set. Using the parchment paper as a sling, remove the dessert from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting. Top with whipped cream before serving. Cover and store leftover bars in an airtight container in the refrigerator for 5 to 7 days.
Nutrition
Serving: 1 bar | Calories: 270kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 215mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4504IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
