Pumpkin Pie Bars

Wow!! Can't believe Thanksgiving is in less than a week, where did this year go?!

Today I'm sharing with you my pumpkin pie bars with a gingerbread crust! A little bit of Christmas and Thanksgiving in one! Plus these are light and delicious! Yum!!


- 1 cup gingerbread crumbs, I also used a little vanilla graham cracker too
- 3 tablespoons melted coconut oil

- One 15oz can pumpkin pie filling
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon raw sugar
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- One 14 oz can sweetened condensed milk
- 2 eggs slightly beaten



  1. Preheat oven to 425F.
  2. Pulse gingerbread cookies and graham crackers, if you would like, in a blender or crush in a bowl. Wait until you have completed mixing your pumpkin pie filling before mixing the coconut oil in with your crust ground. After that is completed mix the crust with the 3 tablespoons of coconut oil until evenly combined.
  3. Coat your square baking dish with coconut oil to prevent from sticking. and evenly spread out crust throughout dish. 
  4. For your pumpkin pie filling, mix the pumpkin and spices together.
  5. Slowly add the remaining filling ingredients until thoroughly mixed together.
  6. Bake just the crust in the over for about 5 minutes. Take out of the oven and let the crust cool for 5-10 minutes.
  7. Once cooled, pour the pumpkin pie filling in and bake at 425F for 15 minutes. Reduce the temperature to 350F and bake for an additional 30-40 minutes.
  8. Thoroughly cool pie before serving. Add a sprinkle of powdered sugar or top with whipped cream and a dash of cinnamon or pumpkin pie spice and enjoy!