Pumpkin Chiffon Bars

Honey and Butter, Pumpkin Chiffon Bars

It’s the holiday season!

Planning for holiday entertaining and dinners can be super stressful. But sweat not. At least, not on account of dessert. This make ahead dessert is super easy and fool proof. Make it a day or two ahead and serve it up at dinner with a bit of whipped cream.

This is a no-bake dessert (except for the graham cracker crust). If you decide to use a store-bought graham cracker crust, it’s even easier! The filling is low-fat, and includes no butter or egg yolk. These bars are also a great gluten free alternative to pumpkin pie.

Pumpkin Chiffon Bars
60 large marshmallows, about 1 1/2 packages, 15 oz
One (15 oz) canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
4 cups Cool Whip, about 1 1/2 packages

18  gluten free graham cracker squares, crushed (1 wrapped package)
1/4 cup sugar
6 TB butter, melted

Process graham crackers, sugar and butter in a food processor. Press onto the bottom of a 9×13” baking pan. Bake on 350F for 15 minutes. Cool.

Place marshmallows, pumpkin, cinnamon, ginger and salt in top of double boiler. Melt over low heat. Cool.

Fold in whipped topping. Spread this mixture over graham cracker crust. Refrigerate. This can be made a day or 2 ahead.

Pumpkin Chiffon Bars, with all its dietary virtues, offer the full flavor of a creamy pumpkin dessert worthy of your Thanksgiving table.


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    October 27, 2015 at 5:16 pm

    Love the cake, much too cute to eat (but oh, gimme a slice or three!) I loved your previous post about the buottns; I can never pass them up either and have a huge stash here from my mother. I use them every time I sew a new garment. And I always remove the buottns from something that is headed for the rag bag.

  • Reply
    Thalia @ butter and brioche
    November 12, 2014 at 2:09 pm

    These pumpkin bars look great! Wish I had one to devour right now…

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