Easy Pumpkin Chiffon Pie Bars with Pecans – Love These Pumpkin Dessert Bars!

These easy pumpkin chiffon pie bars are my new top dessert for the holidays! Try out these pumpkin pie bars for amazing fall recipe that packs pumpkin flavor.

Delicious layered pumpkin pie bars

Fall means cool weather, brown leaves, and pumpkins galore, and we’re super excited for it all! I am so ready for the holiday season, with lots of food, family, and laughs to be had. These are the moments I live for, there’s nothing better than spending time catching up with loved ones over a delicious pumpkin chiffon pie recipe.

Easy pumpkin dessert bars with graham cracker crust

I always cook for Thanksgiving and Christmas, and I wanted to make something different this year. In college, I worked at a restaurant that made this pumpkin pie with a whipped pumpkin layer on top. It was my favorite seasonal pie, it wasn’t offered year-round so I couldn’t wait for them to start making it again.

Well, I decided I would try to make a similar dessert and came up with this amazing layered chiffon pumpkin pie recipe and cut it into bars. A layer of graham cracker pecan crust, then pumpkin pie, add a layer of chiffon, and then the pecans. OH, MY.

The verdict: YES.

Pumpkin Chiffon Pie Bars with Pecans

If you are craving a delicious pumpkin bar dessert, here’s the recipe for our pumpkin pie bars. This is like a pumpkin chiffon pie with Cool Whip, except it is made into pumpkin bars! Make it. Eat it. LOVE IT.

Ingredients for these pumpkin bars with pecans:

• graham crackers
• raw pecans
• butter
• brown sugar
• pumpkin puree
• sugar
• cinnamon
• salt
• ginger
• nutmeg
• vanilla
• eggs
• evaporated milk
• frozen whipped topping
• 13 x 9 baking dish

Let’s start this recipe for pumpkin pie bars!

Ok, so there are 3 major steps to make these pumpkin pie bars. Make the crust, then the pumpkin pie bar layer, and then the chiffon layer on top.

This is an easy recipe, it took me about an hour to make from start to finish, then I refrigerated overnight and I wanted to eat them ALL the next morning.

Make the graham cracker crust

Get started with your pumpkin chiffon bars by preheating your over to 400 degrees F. In a large bowl, combine the graham crackers, butter, brown sugar, and 1/2 cup of pecans and mix well. Press the graham cracker crust mixture into the bottom of a 13 x 9 baking dish and bake for 12-15 minutes.

Make the pumpkin pie layer

While your crust is baking, grab another mixing large bowl and add the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix well and split in half, place one of the halves aside in the refrigerator.

Next, add vanilla, eggs, and evaporated milk, mix well, then pour the mixture into your graham cracker crust. Bake at 400 degrees F for 25-30 minutes or until toothpick comes out clean. Cool completely.

How to make the pumpkin pie with chiffon layer

Grab the other half pumpkin mixture from the refrigerator and stir in your whipped topping. Add this to the top of your baked pumpkin pie layer and spread evenly.

Sprinkle the remaining cup of pecans over the top, slightly pressing them into the whipped topping. Refrigerate for a few hours, or overnight if possible, slice and serve!

We hope you love this pumpkin pie dessert

I love how these pumpkin chiffon pie bars turned out, my family thinks they are delicious! We cut them into 12 bars, they were pretty big so you could always cut into 16 or 20 smaller bars and reduce the serving size.

Here’s to Life, Love, and the pursuit of PUMPKIN pie!

Try these amazing pumpkin bars at home! The chiffon topping gives a lighter pumpkin flavor and I think they are a good way to ease non-pumpkin eaters into trying a pumpkin dessert for the first time. I will definitely be making them again for a Thanksgiving dessert. It’s such an easy pumpkin pie recipe!

If you like the idea of these Cool Whip pumpkin chiffon pie bars, you can also try this Pumpkin Spice Snickerdoodles Recipe!

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