Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, some toasted marshmallows!
Pumpkin pie is a MUST for Fall! I’ve made it even easier to enjoy by putting it in a bar. Instead of a plain pie crust, I made a homemade gingersnap crust.
To make these bars extra special, I topped them with mini marshmallow just before they were done baking. Using the broiler, I toasted them just a little. It makes these bars so pretty but also adds some extra flavor and sweetness!
Whenever I have a slice of pumpkin pie, whipped cream is always a must for me. It’s just not quite enough to eat the pie on it’s own. But now that I’ve made these bars, I think that marshmallows makes an even better topping!
And that gingersnap crust… mmmmm! I prefer the extra flavor of a gingerbread crust for pumpkin pie instead of a regular, plain crust. Plus this recipe uses just two ingredients to make the crust! So stinkin’ simple.
These bars can be made 2 different ways, depending on if you want to serve them immediately while they are warm, or make them ahead of time.
If you are serving them warm, take the bars from the oven and top with marshmallows and stick them under the broiler. This will result in a warm pumpkin bar with melty marshmallow topping as shown in the pictures.
If instead you want to make them ahead of time, just let the pumpkin bars cool completely before topping with marshmallows and broiling. If possible, add the marshmallows just before serving!
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