Pumpkin Pie Bars

4.50 from 108 votes

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: pumpkin pie bars, pumpkin pie squares

Servings:

Calories: 373kcal

Equipment

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 (2x12 ounce cans)

Instructions

Preheat the oven: Preheat the oven to 425°F. Line a 9x13-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

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.

Nutrition