This recipe for Dulce de Leche Pumpkin Bars gives you the flavor of a pumpkin pie without the hassle of making a pie. A graham cracker crust is topped with a layer of dulce de leche cheesecake and a layer of pumpkin pie filling for an epic twist on the classic pumpkin pie.
Preheat the oven to 350ºF. Line a 9x9 square pan with parchment paper, leaving a 1-inch overhang on all sides. Spray the paper lightly with cooking spray.
Mix the graham cracker crumbs, brown sugar, and butter in a medium bowl until well combined. Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes. Set the crust in the refrigerator to cool while you make the first layer of filling.
Make the dulce de leche layer
In a small bowl, beat the cream cheese and dulce de leche with an electric mixer on medium speed until smooth and creamy, about 30 seconds. Add the egg and beat until smooth.
Spread the mixture evenly over the prepared crust. Cover and refrigerate for 30 minutes.
Make the pumpkin layer
Add the pumpkin puree, brown sugar, and pumpkin pie spice to a 4-cup liquid measuring cup. Whisk to combine. Whisk in the evaporated milk and vanilla followed by the eggs.
Carefully drizzle the filling over the cream cheese layer. Use a rubber spatula to smooth over the top.
Bake for 45 to 55 minutes or until the filling is set and the center is no longer wobbly.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours or overnight.
Lift the bars out of the pan by the foil overhang. Cut into squares. Top with whipped cream and a drizzle of dulce de leche if desired.
Notes
Dulce de leche: I love my homemade dulce de leche but you may find it simpler to just purchase a can. Either one will work!
Pumpkin: Use pure pumpkin puree in a can, not pumpkin pie filling.
Make ahead tip:
The bars will keep in an airtight container in the refrigerator for up to 5 days.
You can freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.