DisclaimerTerms Of UseGDPR PolicyCookie Policy

Good Soup Pot

Pumpkin Cream Pie Bars With Whipped Topping Delight

by
Crust Ingredients - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ¼ teaspoon salt For the crust, I love using graham cracker crumbs. They give a sweet and crunchy base. Melted unsalted butter helps hold everything together. Ground cinnamon and ginger add warmth and flavor, while a pinch of salt balances the sweetness. Filling Ingredients - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice The filling is what makes these bars shine. Pumpkin puree gives that rich flavor. Sweetened condensed milk makes it creamy and sweet. Eggs help set the filling, while vanilla extract and pumpkin pie spice add depth. Whipped Topping Ingredients - ½ cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract For the whipped topping, heavy whipping cream is key. It whips up light and fluffy. The powdered sugar sweetens it just right. A splash of vanilla extract adds a lovely aroma and taste. Preheating the Oven Set your oven to 350°F (175°C). This is important for a nice, crisp crust. Mixing Crust Ingredients In a medium bowl, combine: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ¼ teaspoon salt Mix well until the crumbs are fully coated in butter. Baking the Crust Press the crumb mixture firmly into the bottom of a greased 9x13-inch baking dish. Bake for 8-10 minutes until set. Remove from the oven and let it cool a bit. Whisking Ingredients Together In a large bowl, whisk together: - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice This step blends all the flavors for your filling. Ensuring Smooth Consistency Make sure the mixture is smooth and well combined. This will help create a creamy texture. Pouring Filling Over Crust Once the crust has cooled, pour the pumpkin filling over it. Use a spatula to spread it evenly. Baking Time and Tips Bake for 25-30 minutes. The filling should be set. Use a toothpick to check; it should come out almost clean. Let the bars cool to room temperature. Then, refrigerate them for at least 2 hours to firm up. Chilling Equipment Before whipping, chill your mixing bowl and beaters. This helps the cream whip well. Whipping Techniques In the chilled bowl, add: - ½ cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract Whip with an electric mixer on medium-high speed until soft peaks form. Cutting the Bars After cooling, cut the bars into squares. Use a sharp knife for clean edges. Topping Instructions Just before serving, top each square with a generous dollop of whipped topping. Enjoy your delicious pumpkin cream pie bars! Checking for Doneness To check if your bars are done, insert a toothpick into the center. It should come out almost clean, with just a few moist crumbs. If the toothpick is wet, bake a little longer. This ensures a creamy texture without being too runny. Common Mistakes to Avoid - Not cooling the crust: Let the crust cool before adding the filling. This avoids a soggy bottom. - Overmixing the filling: Mix just until smooth. Overmixing can add air and affect the texture. - Skipping refrigeration: Chill the bars for at least two hours. This helps them set and makes cutting easier. Presentation Ideas Serve these bars on a beautiful platter. A sprinkle of cinnamon or a small dollop of whipped cream makes each piece pop. Adding fall leaves or small pumpkins around the bars can create a festive touch. Best Pairings Enjoy these bars with a hot cup of coffee or tea. They also pair well with vanilla ice cream. The warm spices in the pie bars and the cool toppings bring out great flavors together. Adding Spices For a twist, add a pinch of nutmeg or allspice to the filling. These spices add warmth and depth to your pumpkin bars. Experiment with flavors to find your favorite blend. Other Toppings Try adding crushed pecans or walnuts on top of the whipped cream. This adds a nice crunch. You can also drizzle caramel sauce for a sweet touch. Each topping brings a new layer of flavor to your dessert. {{image_2}} Alternative Crusts For a gluten-free crust, use almond flour or gluten-free graham cracker crumbs. Both options give a nice texture. Combine the crumbs with melted butter and your choice of sweetener. Press the mixture into the pan like you would with the regular crust. Ingredient Substitutions Replace sweetened condensed milk with coconut milk or almond milk for a lighter filling. This change keeps the bars creamy while making them gluten-free. Using Coconut Cream To make these bars dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and adds a hint of coconut flavor to the topping. Chill the coconut cream before whipping for best results. Plant-Based Milks You can swap sweetened condensed milk with a plant-based version. Look for options made from soy or oat to keep the flavor rich and smooth. This caters to those avoiding dairy. Adding Chocolate For a fun twist, mix in chocolate chips into the pumpkin filling. Dark chocolate pairs well with pumpkin and adds sweetness. You can also drizzle chocolate sauce on top of the whipped cream. Nut Flavor Variations Try adding nutmeg or hazelnut extract to enhance the filling. These flavors blend beautifully with pumpkin. Chopped nuts like pecans or walnuts can also be sprinkled on top for extra crunch. - Refrigeration Tips: Store the pumpkin cream pie bars in an airtight container. Keep them in the fridge for best results. They will stay fresh for several days. Make sure each bar has a layer of whipped topping before you store them. This keeps them moist and tasty. - Freezing Instructions: You can freeze these bars if you want to save some for later. Wrap each bar in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. To eat, just thaw them in the fridge overnight. - Best Practices for Freshness: The bars taste best within the first few days after making them. After that, you may notice a change in texture. The crust may get a bit soft if left too long. To keep them fresh, store them properly and enjoy them soon! - Enjoying Leftovers: Unlike some desserts, these bars are best served cold. You do not need to reheat them. If you want, you can bring them to room temperature before serving. This makes the flavors pop even more. Just remember to add the whipped topping right before you serve them! Yes, you can make these bars ahead of time. I often prepare them a day before serving. After baking, let the bars cool and then refrigerate them. This helps the flavors meld and enhances the creamy texture. Just add the whipped topping before serving for the best taste. Pumpkin puree is pure pumpkin with no added sugar or spices. It has a smooth texture and natural pumpkin flavor. Pumpkin pie filling, on the other hand, contains sugar, spices, and sometimes preservatives. It’s ready to use for pies, but for our bars, stick with pumpkin puree for a fresher taste. Yes, you can use other crusts if you prefer. A shortbread crust or even an oat crust works well. If you want a gluten-free option, try almond flour or crushed nuts mixed with butter. Make sure the crust is firm enough to hold the creamy filling. In this article, we covered how to make delicious pumpkin bars. We detailed the ingredients, from the crust to the whipped topping. You learned step-by-step how to prepare and bake your bars, along with tips and tricks for the best results. Consider exploring variations that fit your diet, like gluten-free or dairy-free options. Proper storage helps your bars stay fresh longer. With these insights, you can create tasty pumpkin bars everyone will enjoy. Now, it’s your turn to bake and share these delightful treats!

WANT TO SAVE THIS RECIPE?

Get ready to enjoy a sweet, creamy treat with my Pumpkin Cream Pie Bars with Whipped Topping Delight. These bars bring the flavors of fall right to your kitchen. They have a rich pumpkin filling, a buttery crust, and a fluffy topping. Perfect for gatherings or a cozy night in, this recipe is simple to follow. Let’s dive into the ingredients and steps to create this delicious dessert!

Ingredients

Detailed Ingredient List

Crust Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt

For the crust, I love using graham cracker crumbs. They give a sweet and crunchy base. Melted unsalted butter helps hold everything together. Ground cinnamon and ginger add warmth and flavor, while a pinch of salt balances the sweetness.

Filling Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

The filling is what makes these bars shine. Pumpkin puree gives that rich flavor. Sweetened condensed milk makes it creamy and sweet. Eggs help set the filling, while vanilla extract and pumpkin pie spice add depth.

Whipped Topping Ingredients

  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the whipped topping, heavy whipping cream is key. It whips up light and fluffy. The powdered sugar sweetens it just right. A splash of vanilla extract adds a lovely aroma and taste.

Step-by-Step Instructions

Preparing the Crust

Preheating the Oven

Set your oven to 350°F (175°C). This is important for a nice, crisp crust.

Mixing Crust Ingredients

In a medium bowl, combine:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt

Mix well until the crumbs are fully coated in butter.

Baking the Crust

Press the crumb mixture firmly into the bottom of a greased 9×13-inch baking dish. Bake for 8-10 minutes until set. Remove from the oven and let it cool a bit.

Making the Pumpkin Filling

Whisking Ingredients Together

In a large bowl, whisk together:

  • 1 can (15 oz) pumpkin puree
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

This step blends all the flavors for your filling.

Ensuring Smooth Consistency

Make sure the mixture is smooth and well combined. This will help create a creamy texture.

Combining and Baking

Pouring Filling Over Crust

Once the crust has cooled, pour the pumpkin filling over it. Use a spatula to spread it evenly.

Baking Time and Tips

Bake for 25-30 minutes. The filling should be set. Use a toothpick to check; it should come out almost clean. Let the bars cool to room temperature. Then, refrigerate them for at least 2 hours to firm up.

Preparing Whipped Topping

Chilling Equipment

Before whipping, chill your mixing bowl and beaters. This helps the cream whip well.

Whipping Techniques

In the chilled bowl, add:

  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Whip with an electric mixer on medium-high speed until soft peaks form.

Assembling the Bars

Cutting the Bars

After cooling, cut the bars into squares. Use a sharp knife for clean edges.

Topping Instructions

Just before serving, top each square with a generous dollop of whipped topping. Enjoy your delicious pumpkin cream pie bars!

Tips & Tricks

Baking Tips

Checking for Doneness

To check if your bars are done, insert a toothpick into the center. It should come out almost clean, with just a few moist crumbs. If the toothpick is wet, bake a little longer. This ensures a creamy texture without being too runny.

Common Mistakes to Avoid

  • Not cooling the crust: Let the crust cool before adding the filling. This avoids a soggy bottom.
  • Overmixing the filling: Mix just until smooth. Overmixing can add air and affect the texture.
  • Skipping refrigeration: Chill the bars for at least two hours. This helps them set and makes cutting easier.

Serving Suggestions

Presentation Ideas

Serve these bars on a beautiful platter. A sprinkle of cinnamon or a small dollop of whipped cream makes each piece pop. Adding fall leaves or small pumpkins around the bars can create a festive touch.

Best Pairings

Enjoy these bars with a hot cup of coffee or tea. They also pair well with vanilla ice cream. The warm spices in the pie bars and the cool toppings bring out great flavors together.

Flavor Enhancements

Adding Spices

For a twist, add a pinch of nutmeg or allspice to the filling. These spices add warmth and depth to your pumpkin bars. Experiment with flavors to find your favorite blend.

Other Toppings

Try adding crushed pecans or walnuts on top of the whipped cream. This adds a nice crunch. You can also drizzle caramel sauce for a sweet touch. Each topping brings a new layer of flavor to your dessert.

Variations

Gluten-Free Options

Alternative Crusts

For a gluten-free crust, use almond flour or gluten-free graham cracker crumbs. Both options give a nice texture. Combine the crumbs with melted butter and your choice of sweetener. Press the mixture into the pan like you would with the regular crust.

Ingredient Substitutions

Replace sweetened condensed milk with coconut milk or almond milk for a lighter filling. This change keeps the bars creamy while making them gluten-free.

Dairy-Free Options

Using Coconut Cream

To make these bars dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and adds a hint of coconut flavor to the topping. Chill the coconut cream before whipping for best results.

Plant-Based Milks

You can swap sweetened condensed milk with a plant-based version. Look for options made from soy or oat to keep the flavor rich and smooth. This caters to those avoiding dairy.

Flavor Combos

Adding Chocolate

For a fun twist, mix in chocolate chips into the pumpkin filling. Dark chocolate pairs well with pumpkin and adds sweetness. You can also drizzle chocolate sauce on top of the whipped cream.

Nut Flavor Variations

Try adding nutmeg or hazelnut extract to enhance the filling. These flavors blend beautifully with pumpkin. Chopped nuts like pecans or walnuts can also be sprinkled on top for extra crunch.

Storage Info

How to Store Bars

  • Refrigeration Tips: Store the pumpkin cream pie bars in an airtight container. Keep them in the fridge for best results. They will stay fresh for several days. Make sure each bar has a layer of whipped topping before you store them. This keeps them moist and tasty.
  • Freezing Instructions: You can freeze these bars if you want to save some for later. Wrap each bar in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. To eat, just thaw them in the fridge overnight.

Shelf Life

  • Best Practices for Freshness: The bars taste best within the first few days after making them. After that, you may notice a change in texture. The crust may get a bit soft if left too long. To keep them fresh, store them properly and enjoy them soon!

Reheating Tips

  • Enjoying Leftovers: Unlike some desserts, these bars are best served cold. You do not need to reheat them. If you want, you can bring them to room temperature before serving. This makes the flavors pop even more. Just remember to add the whipped topping right before you serve them!

FAQs

Can I make these bars ahead of time?

Yes, you can make these bars ahead of time. I often prepare them a day before serving. After baking, let the bars cool and then refrigerate them. This helps the flavors meld and enhances the creamy texture. Just add the whipped topping before serving for the best taste.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is pure pumpkin with no added sugar or spices. It has a smooth texture and natural pumpkin flavor. Pumpkin pie filling, on the other hand, contains sugar, spices, and sometimes preservatives. It’s ready to use for pies, but for our bars, stick with pumpkin puree for a fresher taste.

Can I use other types of crusts for this recipe?

Yes, you can use other crusts if you prefer. A shortbread crust or even an oat crust works well. If you want a gluten-free option, try almond flour or crushed nuts mixed with butter. Make sure the crust is firm enough to hold the creamy filling.

In this article, we covered how to make delicious pumpkin bars. We detailed the ingredients, from the crust to the whipped topping. You learned step-by-step how to prepare and bake your bars, along with tips and tricks for the best results. Consider exploring variations that fit your diet, like gluten-free or dairy-free options. Proper storage helps your bars stay fresh longer. With these insights, you can create tasty pumpkin bars everyone will enjoy. Now, it’s your turn to bake and share these delightful treats!

Crust Ingredients - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ¼ teaspoon salt For the crust, I love using graham cracker crumbs. They give a sweet and crunchy base. Melted unsalted butter helps hold everything together. Ground cinnamon and ginger add warmth and flavor, while a pinch of salt balances the sweetness. Filling Ingredients - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice The filling is what makes these bars shine. Pumpkin puree gives that rich flavor. Sweetened condensed milk makes it creamy and sweet. Eggs help set the filling, while vanilla extract and pumpkin pie spice add depth. Whipped Topping Ingredients - ½ cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract For the whipped topping, heavy whipping cream is key. It whips up light and fluffy. The powdered sugar sweetens it just right. A splash of vanilla extract adds a lovely aroma and taste. Preheating the Oven Set your oven to 350°F (175°C). This is important for a nice, crisp crust. Mixing Crust Ingredients In a medium bowl, combine: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ¼ teaspoon salt Mix well until the crumbs are fully coated in butter. Baking the Crust Press the crumb mixture firmly into the bottom of a greased 9x13-inch baking dish. Bake for 8-10 minutes until set. Remove from the oven and let it cool a bit. Whisking Ingredients Together In a large bowl, whisk together: - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice This step blends all the flavors for your filling. Ensuring Smooth Consistency Make sure the mixture is smooth and well combined. This will help create a creamy texture. Pouring Filling Over Crust Once the crust has cooled, pour the pumpkin filling over it. Use a spatula to spread it evenly. Baking Time and Tips Bake for 25-30 minutes. The filling should be set. Use a toothpick to check; it should come out almost clean. Let the bars cool to room temperature. Then, refrigerate them for at least 2 hours to firm up. Chilling Equipment Before whipping, chill your mixing bowl and beaters. This helps the cream whip well. Whipping Techniques In the chilled bowl, add: - ½ cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract Whip with an electric mixer on medium-high speed until soft peaks form. Cutting the Bars After cooling, cut the bars into squares. Use a sharp knife for clean edges. Topping Instructions Just before serving, top each square with a generous dollop of whipped topping. Enjoy your delicious pumpkin cream pie bars! Checking for Doneness To check if your bars are done, insert a toothpick into the center. It should come out almost clean, with just a few moist crumbs. If the toothpick is wet, bake a little longer. This ensures a creamy texture without being too runny. Common Mistakes to Avoid - Not cooling the crust: Let the crust cool before adding the filling. This avoids a soggy bottom. - Overmixing the filling: Mix just until smooth. Overmixing can add air and affect the texture. - Skipping refrigeration: Chill the bars for at least two hours. This helps them set and makes cutting easier. Presentation Ideas Serve these bars on a beautiful platter. A sprinkle of cinnamon or a small dollop of whipped cream makes each piece pop. Adding fall leaves or small pumpkins around the bars can create a festive touch. Best Pairings Enjoy these bars with a hot cup of coffee or tea. They also pair well with vanilla ice cream. The warm spices in the pie bars and the cool toppings bring out great flavors together. Adding Spices For a twist, add a pinch of nutmeg or allspice to the filling. These spices add warmth and depth to your pumpkin bars. Experiment with flavors to find your favorite blend. Other Toppings Try adding crushed pecans or walnuts on top of the whipped cream. This adds a nice crunch. You can also drizzle caramel sauce for a sweet touch. Each topping brings a new layer of flavor to your dessert. {{image_2}} Alternative Crusts For a gluten-free crust, use almond flour or gluten-free graham cracker crumbs. Both options give a nice texture. Combine the crumbs with melted butter and your choice of sweetener. Press the mixture into the pan like you would with the regular crust. Ingredient Substitutions Replace sweetened condensed milk with coconut milk or almond milk for a lighter filling. This change keeps the bars creamy while making them gluten-free. Using Coconut Cream To make these bars dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and adds a hint of coconut flavor to the topping. Chill the coconut cream before whipping for best results. Plant-Based Milks You can swap sweetened condensed milk with a plant-based version. Look for options made from soy or oat to keep the flavor rich and smooth. This caters to those avoiding dairy. Adding Chocolate For a fun twist, mix in chocolate chips into the pumpkin filling. Dark chocolate pairs well with pumpkin and adds sweetness. You can also drizzle chocolate sauce on top of the whipped cream. Nut Flavor Variations Try adding nutmeg or hazelnut extract to enhance the filling. These flavors blend beautifully with pumpkin. Chopped nuts like pecans or walnuts can also be sprinkled on top for extra crunch. - Refrigeration Tips: Store the pumpkin cream pie bars in an airtight container. Keep them in the fridge for best results. They will stay fresh for several days. Make sure each bar has a layer of whipped topping before you store them. This keeps them moist and tasty. - Freezing Instructions: You can freeze these bars if you want to save some for later. Wrap each bar in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. To eat, just thaw them in the fridge overnight. - Best Practices for Freshness: The bars taste best within the first few days after making them. After that, you may notice a change in texture. The crust may get a bit soft if left too long. To keep them fresh, store them properly and enjoy them soon! - Enjoying Leftovers: Unlike some desserts, these bars are best served cold. You do not need to reheat them. If you want, you can bring them to room temperature before serving. This makes the flavors pop even more. Just remember to add the whipped topping right before you serve them! Yes, you can make these bars ahead of time. I often prepare them a day before serving. After baking, let the bars cool and then refrigerate them. This helps the flavors meld and enhances the creamy texture. Just add the whipped topping before serving for the best taste. Pumpkin puree is pure pumpkin with no added sugar or spices. It has a smooth texture and natural pumpkin flavor. Pumpkin pie filling, on the other hand, contains sugar, spices, and sometimes preservatives. It’s ready to use for pies, but for our bars, stick with pumpkin puree for a fresher taste. Yes, you can use other crusts if you prefer. A shortbread crust or even an oat crust works well. If you want a gluten-free option, try almond flour or crushed nuts mixed with butter. Make sure the crust is firm enough to hold the creamy filling. In this article, we covered how to make delicious pumpkin bars. We detailed the ingredients, from the crust to the whipped topping. You learned step-by-step how to prepare and bake your bars, along with tips and tricks for the best results. Consider exploring variations that fit your diet, like gluten-free or dairy-free options. Proper storage helps your bars stay fresh longer. With these insights, you can create tasty pumpkin bars everyone will enjoy. Now, it’s your turn to bake and share these delightful treats!

Pumpkin Cream Pie Bars With Whipped Topping

Indulge in the deliciousness of Pumpkin Delight Cream Pie Bars this fall! These creamy treats combine a buttery graham cracker crust with a rich pumpkin filling and fluffy whipped topping for the perfect autumn dessert. Easy to make and incredibly satisfying, they’re a great addition to any gathering. Ready to impress your family and friends? Click through for the full recipe and step-by-step instructions to create these delightful bars!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon salt

1 can (15 oz) pumpkin puree

1 cup sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

½ cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped topping)

Instructions
 

Prepare Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, cinnamon, ginger, and salt until combined. Press the mixture firmly into the bottom of a greased 9x13-inch baking dish. Bake for 8-10 minutes until just set. Remove from oven and let cool slightly.

    Make Filling: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and pumpkin pie spice until smooth and well incorporated.

      Combine and Bake: Pour the pumpkin filling over the cooled crust. Spread evenly and bake for 25-30 minutes, or until the filling is set. A toothpick inserted in the center should come out almost clean. Let it cool to room temperature, then refrigerate for at least 2 hours to firm up.

        Whip the Topping: In a chilled mixing bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form.

          Assemble Bars: Once the bars are cooled and set, cut them into squares. Top each square generously with whipped topping just before serving.

            Enjoy: Serve the bars chilled, and enjoy the creamy pumpkin goodness!

              Prep Time: 20 mins | Total Time: 2 hrs 30 mins | Servings: 12 bars

                - Presentation Tips: Garnish each bar with a sprinkle of cinnamon or a small dollop of whipped cream on top. Serve on a festive platter for a touch of autumn charm.

                  WANT TO SAVE THIS RECIPE?

                  Leave a Comment

                  Recipe Rating