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Brown Butter Pumpkin Pie Bars Recipe with Gingersnap Crust

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These brown butter pumpkin pie bars feature a nutty, spicy gingersnap crust and a silky, caramelized pumpkin filling. Born from a happy accident, they’re a crowd-pleasing fall dessert that’s easier than a traditional pie.

Ingredients

Scale
  • 2 cups (about 200g) finely crushed gingersnap cookies (preferably Nabisco)
  • 6 tablespoons (85g) unsalted butter, browned and still warm (for crust)
  • 2 tablespoons (25g) packed light brown sugar (for crust)
  • Pinch of salt (for crust)
  • 4 tablespoons (57g) unsalted butter (for filling, browned)
  • 1 can (15 ounces or 425g) pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 1½ teaspoons pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, pinch cloves)
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Brown the butter for the crust: In a light-colored saucepan over medium heat, melt 6 tablespoons unsalted butter, stirring constantly. After 4-5 minutes, when the butter turns light amber and smells nutty, remove from heat and pour into a heat-safe bowl.
  3. Make the crust: In a medium bowl, combine crushed gingersnaps, 2 tablespoons packed brown sugar, and a pinch of salt. Pour in the warm browned butter and stir until every crumb is coated (mixture should look like wet sand).
  4. Press the crust into the prepared pan firmly and evenly using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  5. Brown the butter for the filling: In the same saucepan (wiped clean), melt 4 tablespoons unsalted butter over medium heat until amber and nutty. Pour into a large mixing bowl and let cool for 2 minutes.
  6. To the bowl with browned butter, add granulated sugar and brown sugar. Whisk vigorously for 30 seconds. Add eggs one at a time, whisking well after each addition until smooth and glossy.
  7. Whisk in pumpkin puree, heavy cream, and vanilla extract until fully combined.
  8. Sprinkle pumpkin pie spice and salt over the mixture and whisk gently until no streaks remain.
  9. Pour the filling over the pre-baked crust. Gently tilt the pan to spread evenly.
  10. Bake at 350°F for 35-40 minutes, until edges are set but center still jiggles slightly. Cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
  11. Once fully chilled, use parchment overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Browning butter is key—use a light-colored pan to monitor color change. Do not skip the chilling step; it ensures clean slices. For best results, chill overnight. Bars can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin pie bars, brown butter, gingersnap crust, fall dessert, Thanksgiving, pumpkin bars, easy pumpkin dessert

Find it online: https://lumalunch.com/brown-butter-pumpkin-pie-bars-recipe-with-gingersnap-crust/