These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you’re looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.
Pumpkin Pie Bars
I do love all pumpkin flavored desserts, especially when it comes to Thanksgiving time. That’s why these Pumpkin Pie Bars are so fantastic. Yes, there’s nothing like a pumpkin pie, but sometimes when you are short on time, or if making a pie crust is not your thing, this recipe will have everyone fooled. They absolutely taste like a pumpkin pie, only in a square form, and the whipped cream on top totally finishes it off.
For this simple, yet delicious dessert, all you need to do is mix 3 ingredients and press in a pan to make the crust. This is my no fail recipe for my delicious shortbread, which is also perfect as a crust for these bars. Next, combine all the filling ingredients and pour in the pan. Bake it, let it cool and serve. That’s it, which couldn’t be any easier!
What You’ll Need To Make Pumpkin Pie Bars
- Flour – Use plain all purpose flour.
- Butter – For this recipe you’ll need salted butter. It should be softened at room temperature before using. If using unsalted butter, make sure to add a pinch of salt to the crust.
- Icing Sugar – Icing sugar, powdered sugar or confectioner’s sugar – it’s all the same!
- Pumpkin – You’ll need a large can of pumpkin puree, make sure it’s not pumpkin pie filling.
- Eggs – Large eggs, either white or brown.
- Pumpkin Pie Spice – Pumpkin pie spice is used and gives that nice extra pumpkin taste.
- Brown Sugar – Packed brown sugar will sweeten up the pumpkin filling.
- Milk – Evaporated milk is recommended and creates a creamier filling. Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.
How To Make Pumpkin Pie Bars
- Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.
- Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
- Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.
- Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.
- Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.
- Bake at 350°F: Transfer the baking sheet to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.
- Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.
FAQ’s
Opt for a side of vanilla ice cream, warm caramel sauce, or even make a crumble on top.
The bars should jiggle a bit in the center but not too much. If it looks wet, it needs more cooking time. The cooling process is what sets them.
Some Tips
- If not serving immediately, I like to store the whipped cream separately until ready to use.
- Make sure to cool the bars completely before serving or storing.
- Don’t cut the bars right away as they need time to set.
- Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.
Leftovers
Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.
Freezing
These pumpkin pie bars can be frozen for up to 3 months. Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve. Unthaw in the fridge and when ready to eat, make the whipped cream.
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Pumpkin Pie Bars
Ingredients
Shortbread Crust
- ¾ cup butter salted and softened at room temperature
- ½ cup icing sugar same as powdered sugar or confectioners sugar
- 1½ cups all-purpose flour
Filling
- 29 ounce canned pumpkin (1 large can)
- 4 large eggs
- 1 cup brown sugar packed
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 24 ounces evaporated milk (2×12 ounce cans)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.
- Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
- Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.
- Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.
- Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.
- Bake: Transfer the baking dish to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.
- Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.
Video
Recipe Notes
- If not serving immediately, I like to store the whipped cream separately until ready to use.
- Make sure to cool the bars completely before serving or storing.
- Don’t cut the bars right away as they need time to set.
- Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.
- Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.
- These pumpkin pie bars can be frozen for up to 3 months. Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve. Unthaw in the fridge and when ready to eat, make the whipped cream.
I have this i. The oven now but I am worried I have used the wrong size pan! I prepared a 9×13 which makes a very deep pie. Then the instructions say to transfer the “baking sheet” to the oven. Was this supposed to be in a jelly rill pan? We shall see soon! Eek!
No, it’s a 9×13 baking dish, you’re fine. It’s supposed to say baking dish, all fixed.
If we were to halve the recipe would we also adjust the cooking time? I only have one can of puree and it’s so hard to find here in the Uk!
You wouldn’t really have to halve it, but I would start checking on it after about 45 minutes.
Absolutely delicious! Bye bye pumpkin pie! I have been searching for the perfect pumpkin pie recipe for years! Thanks to you I found it! And it’s bars! I halved the recipe to try it & made them in a 8×8 pan. Perfection. The crust…WOW! Thank you
Yay! That’s so great to hear! 🙂
Is this a double recipe? Noticed you have two 9×13″ pans??
Nope, there’s only one 9×13 inch pan, not sure what you mean about having 2.
In your equipment list is states:
9×13-inch Baking Pan (set of 2)
Yes, that’s what it links to on amazon, but you only need one.
I finally made these yesterday and they turned out PERFECT!!! Easy to do, easy to bake. Followed the instructions to a tee. Thank you, Jo! AWESOME!
I’m so glad you liked them!
Can I use sweet potato instead of pumpkin?
Sure!
What pumpkin do you use, pumpkin puree or straight canned pumpkin? Thanks
Pumpkin puree or canned pumpkin are the same. 🙂 Just don’t use pumpkin pie filling.
I want to try this for Thanksgiving. Do you have to use the parchment paper? I would be doing this a few days before so it would have plenty of time to pull together. Can I just cut it in the pan and get it out with a spatula? That’s what I do with lemon bars.
You can absolutely do that, I just mention the parchment paper because it’s easier.
I love pumpkin pie ! My Aunt made Pumpkin Pie bars that were the consistency of pumpkin pie probably over 40 years ago !! Of course I didn’t ask for the recipe right away and then when I finally asked she couldn’t find the recipe or remembered where she got it from !! I was heartbroken 💔 and I’ve been searching for a recipe like this all these years !! People would give me their recipe and I knew if it had flour added to it they would not be the Pumpkin bars I was searching for !! I can’t wait to try this !!! 😁
Let me know how you like the bars!
You didn’t mention how long to bake the crust for b cuz we preheated to 425
You’re not prebaking the crust. You bake the whole thing at 425 for 15 minutes then lower the heat to 350 and finish baking.
Jo, I love your recipes and all of them that I have tried have turned out superb! However, for some reason I can never get the video’s to play. It would sure help if I could SEE the recipe in action. Any suggestions?
Yeah, usually if you can’t play the video it means you have an ad blocker turned on, so you’d have to disable that and then the videos should work.