A spiced graham cracker crust paired with vanilla pudding flavored with pumpkin, cinnamon, allspice and nutmeg. I serve mine with whipped cream and toasted pecans but a scoop o I love deserts like these no bake bars because you can make them in a few minutes, pop them in the fridge and pull them out at your leisure for a special treat. No worries about timing or oven space!
Delicious no bake pumpkin bars with a dollop of whipped cram and a toasted pecan.
- 4 cups graham cracker crumbs
- 10 tbsp butter melted
- ⅔ cup brown sugar
- 2/3 cup brown sugar
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 eggs yolks
- 4 tablespoons butter
- 2 teaspoon vanilla extract
- 2 cups puree pumpkin
- Combine graham crackers, brown sugar and melted butter until a sand-like consistency is reached.
- Evenly distribute throughout the pan.
Chill for about 30 minutes while you prepare the custard.
Whisk sugar, cornstarch, and salt in a saucepan.
Add milk into the sugar mixture. Stir until combined with a paste-like consistency. Combine milk, pumpkin puree and egg yolks.
Cook the mixture on a low heat, while stirring continuously. Let the mixture thicken and don't over boil. Turn off the heat. Whisk in butter and vanilla.
Pour mixture into chilled crust.
Smooth out and evenly distribute batter.
Refrigerate for 3 hours.
Garnish with whipped cream, a sprinkle of cinnamon and a toasted pecan.
You can use two packages of vanilla pudding if you don't want to make it from scratch but it tastes so much better for just a little bit of effort if you make your own.