Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 16 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 8 oz whipped topping (like Cool Whip) or stiffly whipped heavy cream
Instructions
- Step 1: Prepare the Crust In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper. Use the bottom of a glass to pack it down tightly, then place the pan in the freezer to set while you make the filling.
- Step 2: Beat the Cream Cheese In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened cream cheese until it is completely smooth and creamy. Ensure there are no lumps left, as this provides the base for a velvety texture.
- Step 3: Add Pumpkin and Spices Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Beat on medium speed until the ingredients are fully incorporated and the mixture is a uniform orange color.
- Step 4: Fold in the Whipped Topping Gently fold in the whipped topping using a rubber spatula. Do this carefully to keep the filling light and airy. Continue folding until no white streaks remain in the pumpkin mixture.
- Step 5: Assemble and Chill Remove the crust from the freezer. Spread the pumpkin filling evenly over the crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set completely.
- Cook Time: 4 hours 30 minutes
- Diet: Vegetarian