Pumpkin Pie Dream Bars: These homemade pumpkin bars with sweetened condensed milk are practically magic! These are a bit of a fall take on a seven layer bar, making these Pumpkin Pie Dream Bars rich, sweet, and practically perfect!
If you’re a regular on my blog, then you know that I’ve been dying to ring in the fall season! In preparation for the hallowed event, I’ve been baking my Apple Pie Crumb Bars, Mint Chocolate Oreo Bark, and Cheesecake Stuffed Carrot Cake Bread. Decorations are out (mostly), my favorite fall candles are lit (any chance I get), and I’ve been craving pumpkin pie like it’s the night before Thanksgiving.
However, even though I am most definitely ready for fall, and even though half the US is ringing in the fall with sweater weather, good ‘ol California is going through a Gigantic heat wave. It’s so gigantic, the g had to be capitalized. It was 105 here today.
105.
Just let that sink in.
But as I mentioned before here, fall is more of a state of mind over in my neck of the woods.
So, I sat inside, aimed the fan on myself (so it would marginally feel like a blustery wind gust), drank my butter nut coffee, and ate these fabulous pumpkin dream bars.
And then I went swimming. It was just so hot.
So, what makes a pumpkin pie dream bar?
Well, essentially, a pumpkin pie dream bar is a type of seven layer bar. I prefer the title “magic” or “dream” because it just sounds more heavenly than “seven layer bar,” doesn’t it? Am I right, or am I right?!
This dream bar begins with a lovely crust of graham crackers. You could definitely use gingersnaps. Or Taffy Cookies. Probably even vanilla wafers. I opted to stick with a classic. Plus, I adore graham cracker crusts. More than most people. But, then again, I love food more than most people.
Eh, what-cha gonna do?
As you’ll notice, even though these are technically seven layer bars, they are actually only six layer bars. When I thought about creating these bad boys, I honestly couldn’t think of a seventh layer. I don’t particularly like nuts in my baked goods, and that was really the last thing I could think of to pair with pumpkin, so I opted just to keep it at six:
1. graham crust (as mentioned above–you could totally use ginersnaps or something)
2. white chocolate layer
3. pumpkin layer
4. sweetened condensed milk layer (technically)
5. toffee bits
6. Coconut topping
Oh yeah.
But, if you do like nuts, feel free to throw them in. Feel free to throw in some chocolate chips if want. Go wild with your additions.
I stuck with these additions because I wanted that pumpkin flavor to come through without overwhelming it with too many other ingredients.
Pumpkin Pie Dream Bars: These homemade pumpkin bars with sweetened condensed milk are practically magic! These are a bit of a fall take on a seven layer bar, making these Pumpkin Pie Dream Bars rich, sweet, and practically perfect!
- 1 1/2 c crushed graham crackers
- 6 Tbsp melted butter
- 1 c white chocolate chips
- 1/4 c toffee bits
- 1/4 c pumpkin puree
- 1/2 tsp cinnamon
- A dash of nutmeg, all spice, and ground cloves
- 1/2 c sweetened condensed milk
- 1/4 c coconut
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Preheat oven to 350 and line a 8x8 pan with foil.
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Mix crushed graham crackers with melted butter. Press into the bottom of the pan.
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Sprinkle white chocolate chips and toffee bits over the crust.
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Mix sweetened condensed milk, pumpkin puree, and spices together. Pour over the crust and chocolate.
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Sprinkle coconut over the top.
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Bake for 30 minutes or until the edges have begun to brown.
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Cool completely before cutting, and enjoy!
Baby June says
Oooh those look awesome! I love pie bars, this variation sounds great 🙂
Michelle says
Thanks! I’m the same way–I love all types of dessert bars! 🙂
Thalia @ butter and brioche says
Loving the idea of a pumpkin pie bar. Here in Australia it’s impossible to find pumpkin puree… but I still want to recreate the recipe, so I will have to make the pumpkin puree from scratch!
Michelle says
You’ll have to let me know how making it from scratch goes! I’ve never tried my hand at that and have been curious if there’s a taste difference between the two 🙂
maresa | the lovely says
Oh MY these look delicious! Bookmarked for a weekend when I’m looking to do some Fall baking (aka every weekend!!!!)
Michelle says
Thanks, Maresa! I hope you love them as much as I do! 🙂
Tammy says
Have been waiting a couple of weeks to make these as I was out of coconut and also busy with Christmas. Making them now, but…. why foil on bottom of pan? Seems like that would be a nightmare once the bars are baked.
Also, 1/4 cup of pumpkin? That doesn’t seem like enough pumpkin to do anything! Well, we will see!
Michelle says
Hi, Tammy! The foil actually makes it easier for you to remove the bars from the pan. With the foil overhang, once the bars have cooled, you can pull the foil and bars out if the pan, cut them, and serve. Because of the butter in the graham cracker crust, the foil should not stick to the bars. However, if you are worried about it sticking, feel free to use non-stick foil or spray the foil with cooking spray. Also, the pumpkin (according to my taste-testers) was the right amount! Enough to give it that delicious pumpkin pie flavor but too much to overpower everything else. 🙂 Enjoy!