Pumpkin Pie Bars with Marshmallow Topping

Easy Pumpkin Pie Bars with Marshmallow Topping. A delicious recipe made from scratch. These outrageously tasty pumpkin pie bars are made with a buttery graham cracker crust and a sweet pumpkin pie filling made of eggs, pumpkin puree, sugar, and warm spices. These pumpkin bars are the perfect dessert to make for Thanksgiving for the fall season.

Prep Time 7

Cook Time 1 30

Total Time 1 37

Servings servings

Calories 341kcal

Author Jessica (swankyrecipes.com)

Ingredients

18 graham cracker sheets
¼ cup granulated sugar
1 tsp salt
10 tbsp unsalted butter melted

Pumpkin Filling

15 oz pumpkin puree
1½ cups heavy cream
3 tbsp granulated sugar
3 large eggs
1½ tsp vanilla extract
1½ tsp ground cinnamon
2 tsp pumpkin pie spice
½ tsp salt
16 oz mini marshmallows

US Customary - Metric

Instructions

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
In a food processor, pulse the graham cracker sheets into fine crumbs. This can also be done using a rolling pin and zip lock bag if a food processor is not available.
Pulse in sugar, and salt.
Pour in melted butter and pulse mixture until fully combined and moist.
Press mixture into the bottom of the baking pan. Bake in oven for 10 minutes.
To make the filling, mix together the pumpkin puree, heavy cream, sugar, eggs, vanilla, cinnamon, pumpkin pie spice, and salt until smooth and combined.
Pour pumpkin filling on top of baked crust.
Bake in oven for 80 minutes or until the center is set and no longer jiggly.
Let cool slightly; about 20 minutes.
Cover the top of the filling with mini marshmallows. Broil in oven on high for 1-2 minutes or until golden brown.
Allow pumpkin bars to cool completely before slicing into 16 servings.

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