Pumpkin Pie Bars with Gingersnap Crust My GoTo Fall - Easy Chef Ideas
Looking for easy fall desserts These Pumpkin Pie Bars with a gingersnap crust are it Easier than pie with all the autumn flavors Get the recipe
Ingredients
- 1 ½ cups (180g) gingersnap cookie crumbs (about 25 cookies)
- 5 tablespoons (70g) unsalted butter, melted, plus more for greasing
- 2 tablespoons (30g) granulated sugar (US) / caster sugar (UK)
- 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
- 1 (14 ounce / 397g) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
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